What makes an establishment High Risk or another type of risk?
The level of risk and frequency of inspections for food service establishments in Portland are defined by the following:

Level of Risk and Inspection Frequency

High Risk is defined as a food service establishment with a history of one or more of the following within two years of their most recent inspection:

• Failed inspection,
• Confirmed complaint,
• Suspect or confirmed foodborne illness,
• Imminent Health Hazard.

Medium Risk is defined as a food service establishment that serves potentially hazardous food (i.e. time and temperature controlled) and there is no history of the following within two years of their most recent inspection:

• Failed inspection,
• Confirmed complaint,
• Suspect or confirmed foodborne illness,
• Imminent Health Hazard.

Low Risk is defined as a food service establishment that serves non-potentially hazardous food (e.g. donuts) and/or has a history of active managerial control (e.g. McDonald’s) and no history of the following within the previous two years of their most recent inspection:

• Failed inspection,
• Confirmed complaint,
• Suspect or confirmed foodborne illness,
• Imminent Health Hazard.

Frequency of Inspections

• High Risk food service establishments are inspected every 6 months or more frequently at the Environmental Health & Safety Program Manager (Program Manager) and Health Inspector’s discretion.

• Medium Risk food service establishments are inspected once a year or more frequently at the Program Manager and Health Inspector’s discretion.

• Low Risk food service establishments are inspected once every two years or more frequently at the Program Manager and Health Inspector’s discretion.

Show All Answers

1. Do I need to use disposable gloves when serving non-potentially hazardous food?
2. Do I need a hair restraint when working with food?
3. Can I refill my soda or coffee with the same cup?
4. Can I reuse my plate when I go back up to the buffet for more?
5. Should I cover food that is cooling?
6. How many eating establishments are in Portland?
7. How often are eating establishments inspected in the City of Portland?
8. What makes an establishment High Risk or another type of risk?