Food Risk Rating - Method of processing

Score	Description
20	Thermal processing or aseptic packing of low-acid foods. Vacuum and sous-vide packing (except raw/unprocessed meat and dried foods). Manufacture of cook/chill food ie. cooked and prepared meals or foods which may be eaten cold or after reheating (NB. Catering premises should not be included in this category unless they are engaged in the specific operation referred to commercially as the preparation of cook-chill meals. The simple reheating of cook-chill meals is excluded from the scope of this paragraph). Small-scale production of cooked meat products that is not subject to product specific food hygiene regulations e.g. certain retailers including butchers.
0	Any other case not included above.