The way regulators rank food businesses by risk to decide how often they are inspected and what controls they must have.
The foods you handle, the processes you use and the customers you serve. High-risk, ready-to-eat foods and vulnerable customers push a business into a higher class.
It sets how often you are inspected and can determine whether you need a food safety supervisor or a documented food safety program.
Yes. If you change your menu or processes, your risk profile changes, so tell your council as it may reassess your classification.
No. States and councils use their own frameworks, but all rank businesses by food safety risk to set oversight levels.
It can. Higher-risk businesses may face more frequent inspections and additional obligations, and some councils set fees according to classification.