New Jersey Certified Food Protection Manager (CFPM)

Risk Type 1 Food Establishment

"Risk type 1 food establishment" means any retail food establishment that:

• Serves or sells only pre-packaged, non-potentially hazardous foods,
• Prepares only non-potentially hazardous foods, or
• Heats only commercially processed, potentially hazardous foods for hot holding and does not cool potentially hazardous foods. These establishments may include convenience stores, hot dog carts, and coffee shops.

Risk Type 2 Food Establishment

"Risk type 2 food establishment" means any retail food establishment that has a limited menu, and

• Prepares, cooks, and serves most products immediately
• Exercises hot and cold holding of potentially hazardous foods after preparation or cooking, or
• Limits the complex preparation of potentially hazardous foods, including the cooking, cooling, and reheating for hot holding, to two or fewer items. These establishments may include retail store food operations, schools that do not serve a highly susceptible population, quick service operations, depending on the menu and preparation procedures.

Risk Type 3 Food Establishment

"Risk type 3 food establishment" means any retail food establishment that:

• Has an extensive menu which requires the handling of raw ingredients and is involved in the complex preparation of menu items that includes cooking, cooling, and reheating of at least 3 or more potentially hazardous foods, or
• Prepares and serves potentially hazardous foods including the extensive handling of raw ingredients, and whose primary service population is a highly susceptible population. Such establishments may include, but are not limited to, full service restaurants, diners, commissaries, and catering operations, or hospitals, nursing homes, and preschools preparing and serving potentially hazardous foods.