| http://www.w3.org/ns/prov#value | - This includes establishments that may reheat commercially precooked ingredients or foods such as hot dogs and sausages.Risk Type II-Frequency of inspection will be two times per year for establishments that cook and/or hold and reheat foods that are prepared on-site.Risk Type III-Frequency of inspection will be three times per year for establishments that have a required and approved HACCP plan.
|
