Explain the risk categorization and crucial practices with reference to GRP (Good Retail Practices)
Risk Categorisation of Retail Food Establishments
Risk type 1
Pre-packaged, non-hazardous foods only. Limited preparation of non-potentiallyhazardous foods only.
Risk type 2
Limited menu (1 or 2 main items). Pre-packaged, raw ingredients are cooked orprepared to order. Raw ingredients require minimal assembly. Most products are cooked / prepared and served immediately. Hot and cold holding of potentiallyhazardous foods is restricted to single meal service. Preparation processes requiringcooking, cooling, and reheating are limited to 1 or 2 potentially hazardous foods.
Risk type 3
Extensive handling of raw ingredients. Preparation process includes the cooking, cooling,and reheating of potentially hazardous foods. A variety of processes require hot andcold holding of potentially hazardous food. Advance preparation for next-day serviceis limited to 2
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