What type of establishment would likely be considered low risk?

A low-risk establishment generally refers to a business where the potential for foodborne illness and contamination is minimized. Ice cream stores typically focus on frozen desserts, which are less likely to support the rapid growth of harmful bacteria due to their temperature controls and limited interaction with high-risk foods, such as raw meat or seafood.

In an ice cream store, products are often pre-packaged or made using pasteurized ingredients which greatly reduces the risk of pathogens. Furthermore, because ice cream is served at low temperatures, it is less likely to provide an environment conducive to bacterial growth.

In contrast, establishments such as full-service and fast food restaurants or catering halls often handle a greater variety of perishable ingredients and may prepare foods that require careful cooking and holding temperatures. This increases the complexity of food handling and the potential points of contamination, thereby raising their risk levels in comparison to an ice cream store.