* Category A: any place where raw, potentially hazardous food is processed or prepared.

** Category B: any place where food preparation involves only reheating and/or serving of potentially hazardous food or the processing of non-potentially hazardous food or precooked potentially hazardous food.

*** Category C: any place where only non-potentially hazardous foods and/or prepackaged potentially hazardous foods are served or sold. No food preparation or processing is involved.

**** Category D: any place, permanent or seasonal, serving or offering for sale crushed or shaved ice made in conjunction with a sugar and water –based syrup that is essentially a non-potentially hazardous food.

***** Farmers’ Market Vendor - one who operates a food establishment at a location which has been identified for use by farmers and producers primarily for the distribution and sale of food products by farmers or other producers. The sale of other food products at such identified location shall not disqualify it as a location authorized for Farmers’ Market Vendor operations provided that such other food products meet all applicable federal, state, and local health laws regulating the manufacture and sale of such other food products.