Establishment Classifications

Establishments are classified using criteria outlined in the Connecticut Department of Public Health Code, Section 19-13--B42.

Class 1 Establishments


Class 1 establishments are inspected once a year and have commercially prepackaged foods and/or hot or cold beverages only. No preparation, cooking or hot holding of potentially hazardous foods is included except that commercially packaged precooked foods may be heated and served in the original package within four hours.

Class 2 Establishments


Class 2 establishments have cold or ready-to-eat commercially processed food requiring no further heat treatment and/or hot or cold beverages. No cooking, heating or hot holding of potentially hazardous foods is included, except that commercially packaged precooked foods may be heated and served in the original package within four hours, and commercially precooked hot dogs, kielbasa and soup may be heated if transferred directly out of the original package and served within four hours.

Class 3 Establishments


Class 3 establishments are inspected three times per year and include hot preparation of potentially hazardous foods allowed if served to the public within four hours. Examples of Class 3 establishments include, but may not be limited to, cook and serve operations (such as diners, delicatessens, cafeterias, day care centers, and itinerant food vendors) and fast food operations.

Class 4 Establishments


Class 4 establishments are inspected four times per year and include hot preparation of potentially hazardous foods served more than four hours after heat treatment. Examples of Class 4 establishments include caterers, convalescent homes, hospitals, and restaurants.