(1) The classification of food sectors under this Part—
(a) is based on, among other things, the level of risk that their activities pose to public health in terms of the safety and suitability of food; and
(b) is for the purpose of assigning a risk-based measure that generally applies to food businesses in those food sectors.
(2) Accordingly, Schedules 1 to 3—
(a) classify food sectors into 3 risk-based classes; and
(b) assign a risk-based measure that generally applies to food businesses in each of those 3 risk-based classes according to the principles set out in subsection (3).
(3) The principles referred to in subsection (2) are as follows:
(a) food sectors that generally pose a high level of risk to public health are classified in Schedule 1 and food businesses in those food sectors must operate under a food control plan:
(b) food sectors that generally pose a medium or medium-to-low level of risk to public health are classified in Schedule 2 and—
(i) food businesses in food sectors classified in Part 2 of that schedule must operate under a level 3 national programme:
(ii) food businesses in food sectors classified in Part 3 of that schedule must operate under a level 2 national programme:
(iii) food businesses in food sectors classified in Part 4 of that schedule must operate under a level 1 national programme:
(c) food sectors that generally pose a low level of risk to public health are classified in Schedule 3 and food businesses in those food sectors must operate under food handler guidance.
(4) The levels of national programme specified in subsection (3)(b) are listed in descending order of risk.
(5) This section is subject to sections 23, 24, and 26.