Standards by Establishment Class

Class I
Establishments involved with the preparation of potentially and non-potentially hazardous foods from scratch; including, but not limited to, full service restaurants, fast food restaurants, deli's, bakeries, donut shops, sandwich shops and yogurt shops.
Class II
Establishments serving open non-potentially or potentially hazardous foods such as hot dogs. These food establishments typically include convenience stores with hot dog sales, bulk candy stores, coffee shops and ice bagging operations.
Class III
Establishments selling prepackaged product and non-potentially hazardous self serve beverages such as soft drinks, coffee, juices etc. Pre-made popcorn will be allowed.
Class IV
Bulk food sales and storage or warehouse operations including outdoor markets and freezer warehouse operations.
Class V
Supermarkets with meat markets, deli's, or bakeries, including a facility which is a meat market only. Manager Certification is required for Deli, Bakery, and Meat Market managers.
Class VI
Special Food Sales Permits such as
  • Incidental sales - as determined by the Health Authority (food sales are minor to the operation).
  • Temporary permits ($75) - food establishments that operate at a fixed location for a period of time not to exceed fourteen consecutive days in conjunction with a single event.
  • Seasonal permits - typically include food establishments located in a mall area on or around a holiday season.
  • Catering trucks/Ice Cream Trucks
  • Itinerant sales - the sale or conveyance of food by itinerant vendors (persons delivering previously ordered food).
Class VII
Day Cares; limited to child care facilities where food product is prepared and served on premises.