The director may through risk analysis determine the risk of every food establishment not exempt from this article. Based on the results of the risk analysis, the director may:
(a) Determine the minimum inspection frequency of an establishment; and
(b) Require high risk establishments to provide the health department with a hazard analysis critical control point (HACCP) plan. The director may conduct a HACCP inspection of any high risk establishment.
(Ord. 12553, § 1, passed 6-18-1996)