What is the difference between 'critical' and 'non-critical' violations in food safety inspections?

FDA Food Code violation hierarchy (newer terminology used by FDA): (1) PRIORITY ITEMS — directly contribute to the elimination, prevention, or reduction of foodborne illness or injury (formerly 'critical'). Examples: cooking temperatures, cooling rates, hot/cold holding temperatures, employee health and handwashing, source of food, cross-contamination prevention, allergen handling, water source, sewage. Must be corrected typically within 72 hours or sooner. (2) PRIORITY FOUNDATION ITEMS — items whose absence/improper application could lead to priority item violations (formerly partially 'critical'). Examples: written procedures, equipment requirements, training. Must be corrected within longer timeframes. (3) CORE ITEMS — general sanitation, maintenance, and equipment care (formerly 'non-critical'). Examples: storage practices, general cleanliness, facility maintenance. Must be corrected typically within 90 days. Most jurisdictions follow this hierarchy or similar. Some still use 'critical' and 'non-critical' or 'major' and 'minor.' Score-based systems: facilities receive scores based on the number and severity of violations. Failure to correct priority items can lead to: closure orders; expedited re-inspection; legal action; suspension or revocation of permits; civil and criminal penalties. Public information: in many jurisdictions, inspection reports are public records; some require posted grades or scores in the facility.