Miss. Code. tit. 15, pt. 13, subpt. 75, ch. 4, app 15-13-75-4-A

Food Processing Risk Assessment

Risk categorization allows establishments to be ranked by considering risk factors and creating a variable inspection frequency for each category. There shall be from one to five levels of risks established. The minimal frequency of inspection shall be as follows:

Risk/Fee Level	Risk Type Category Description	Frequency (# per year)	Examples Including but Not Limited To:
1	Pre-packaged non-potentially hazardous foods only	1	Warehouses handling dry products only Relabelers
$15
2	Minimal food preparation of NPH Products repacked for sale	1-2	Repackers, warehouses holding PHF which require temp. control
$30	Hot or cold holding of packaged	Jellies, jams, spices, dry mixes
3	Wholesale processing of raw non-ready-to-eat products	2-3	Wholesale processing (pH foods) ex. catfish
$70	Commercial bakeries	Bakeries
4	Wholesale processing of PHF	3-4	Wholesale processing of PHF such as sandwich mfg., low acid ready-to-eat products
$100	Raw, unprocessed ready-to-eat products (salads, nuts)
5	Extensive handling of large volumes of raw potentially hazardous ingredients / extended hours	3-4	Processors of PHF requiring HACCP plans or equivalent. (ex. seafood processor of ready-to-eat products)
$150	Food processing of PHF (wholesale or retail) which require HACCP plan or food safety plan	Smoking, curing, reduced oxygen packaging, acidified product

Notes

Miss. Code. tit. 15, pt. 13, subpt. 75, ch. 4, app 15-13-75-4-A