For the purpose of licensure, food service establishments and
retail food stores shall be divided in the following categories:
A. Class A which shall include:
(1) Food service establishments which commercially process greater than
100,000 units of food per year.
(2) Food service establishments with more than 199 seats.
B. Class B which shall include:
(1) Retail food stores with more than two food preparation areas.
(2) Food service establishments with 100 to 199 seats.
(3) Commercial fish processors.
C. Class C which shall include:
(1) Retail food stores with one to two food preparation areas.
(2) Caterers serving off-site food.
(3) Food service establishments with 25 to 99 seats.
(4) Bars and lounges that serve alcohol with a food preparation area.
(5) Food service establishments which commercially process less than
100,000 units of food per year.
(6) Packagers of potentially hazardous foods.
D. Class D which shall include:
(1) Food service establishments with zero to 24 seats.
(2) Packagers of nonpotentially hazardous bulk food.
(3) Food service establishments which process food at home in a commercial
kitchen.
(4) Fraternities and sororities except those whose members prepare their
own food.
E. Class E which shall include:
(1) Bed-and-breakfast and other lodging facilities serving only continental
breakfast.
(2) Mobile food units which cook food.
(3) Vehicles used for retail sale of food, including but not limited
to shrimp and fish.
F. Class F which shall include:
(1) Home delivery services of packaged potentially hazardous foods, including
but not limited to pizza, ice cream, meat and poultry.
(2) Mobile food units, including but not limited to those serving prepackaged
food and nonpotentially hazardous unwrapped foods only.
(3) Retail food stores with no food preparation areas only.
(4) Wholesaler/distributor of food.
(5) On-site vending machines which serve potentially hazardous foods.
(6) Sellers of prepackaged frozen meat or poultry.
G. Class G which shall include:
H. Class H which shall include: