§ 12-146. Risk analysis.

Latest version.

The director may through risk analysis determine the risk of every food establishment not exempt from this article. Based on the results of the risk analysis, the director may:
(1)

Determine the minimum inspection frequency of an establishment; and

(2)

Require high-risk establishments to provide the health department with a hazard analysis critical control point (HACCP) plan. The director may conduct a HACCP inspection of any high-risk establishment.

(Code 1994, § 6.206; Ord. No. 372, § 1, 6-14-2004)

                    
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