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This Guidance Document will prescribe the process to designate a food establishment to one of four inspection frequency categories based on a Risk Categorization Assessment. 12VAC5-421-3810; Performance-based and risk-based inspections, requires the department to prioritize the frequency of inspection upon its assessment of a food establishment’s compliance history and potential to cause foodborne illness. At the time of permit issuance, the frequency of inspection performed by the Health Department shall be determined based on the categorization of the food establishment as: “Risk Category 1”, “Risk Category 2”, “Risk Category 3”, or “Risk Category 4”. Factors such as an excellent compliance history with Food Code provisions related to foodborne illness risk factors in a food establishment and the type of HACCP food processes in an establishment serving a highly susceptible population may justify an increase or decrease in inspection frequency as outlined below. The Risk Categorization should be reviewed and updated as often as needed, including during annual permit issuance and when there are changes to the menu.

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