Is an ice cream shop considered a high risk food establishment?

An ice cream shop is not typically classified as a high-risk food establishment. The reason for this classification primarily revolves around the types of foods prepared and served. High-risk establishments are usually those that handle potentially hazardous foods that require strict temperature control to prevent the growth of harmful bacteria, such as raw meat, poultry, seafood, and dairy products that are not pasteurized.

In the case of an ice cream shop, while temperature control is essential to keep ice cream at safe storage temperatures, the nature of the product (frozen dairy with low moisture content) and its preparation process generally make it less prone to bacterial growth compared to raw meat establishments. Ice cream, when maintained at the proper freezing temperatures, is inherently less risky in terms of foodborne illnesses, particularly because it is served frozen and often involves minimal handling compared to foods that require thorough cooking and additional safety measures. This understanding supports the classification of ice cream shops as lower risk compared to food establishments that deal with raw animal products.