Main concerns are general sanitation, labeling, source of food, storage temperature control, and expiration dates.

• Pre-packaged non-TCS foods (temperature control for safety)
• Non-potentially hazardous beverages (packaged, fountain, coffee)
• Pre-packaged refrigerated and/or frozen potentially hazardous foods
• Baby food and baby formula

Includes level 1 main concerns plus hand contact and employee health. Permits handling of potentially hazardous foods in situations where there is little or no potential for pathogen growth resulting in foodborne disease should bacteria contamination occur.

• Baking of non-TCS food
• Manufacturing of confectionary products
• Bulk displays of unwrapped non-TCS foods
• Re-packaging of non-TCS food prepared elsewhere
• Warming of food from a commercially processed hermetically sealed container and immediately handled for retail sale or service
• Maintaining hot TCS foods at proper holding temperature until handled for retail or service if it was received at 140 °F or above
• Manufacture and bagging of ice for retail sale
• The operation only prepares and/or services non-TCS food
• Hand dipping of frozen desserts, frozen dessert dispenser
• TCS foods received in individual portions and served immediately
• Foods, prepackaged in individual portions, received from a licensed food operation or off premise commercial processor and served cold/heated individually and immediately served
• Foods received from a licensed food operation or off premise commercial processor in bulk quantities and maintained and served at the same proper temperature as received

Includes main concerns of level 1 and 2 plus proper cooking temperatures, proper cooling procedures, proper holding temperatures, contamination issues and/or improper heat treatment in association with longer holding times before consumption, or processing a raw food product to sell as ready-to-eat that requires bacterial load reduction procedures.

• Processing of produce for ready-to-eat sale
• Cutting or grinding of meat products, slicing of lunch meat
• Cook/serve, cook/cool, cook/hot hold, cook/cool/cold hold
• Heating of a product from an intact hermetically sealed package and held hot
• Cook, cool, add additional raw ingredients, cold hold
• Reheat in individual portions only

Includes main concerns of level 1, 2, and 3 plus concerns associated with food or ingredients going through several preparation steps where temperature control is needed to preclude bacterial growth; offering as ready-to-eat raw TCS meats, poultry products, fish, or shellfish or foods with these raw TCS items as ingredients; or the use of freezing as a means of parasite destruction.

• Cook/cool/reheat/hot hold
• Cook/hold/cool/reheat (with or without additional ingredients being added)
• Time in lieu of temperature
• Freezing of fish to destroy parasites before sale or service in a ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish
• Reheating bulk quantities of leftover TCS foods more than once a week
• Transports TCS food as a catering food service operation or commissary food service operation
• Serving primarily to a high-risk clientele including immune-compromised or elderly individuals in a facility that provides health care or assisted living
• Offers as a menu item raw TCS meats, poultry, fish, or shellfish or foods with these raw TCS items as ingredients