Which category would a full-service restaurant fall into regarding risk level?

A full-service restaurant falls into the high-risk category due to the nature of its operations, which typically involve extensive food handling, preparation, and cooking processes. These establishments serve a wide variety of foods that require careful temperature control, as they often include raw ingredients that can easily become contaminated if not handled properly.

Additionally, full-service restaurants prepare meals on-site, increasing the potential for cross-contamination and foodborne illnesses if proper food safety protocols are not followed. They are also more likely to serve highly perishable items. The diverse menu offerings and the complexity of food preparation create more opportunities for error, leading to elevated risk levels in comparison to establishments that are considered low or medium risk, which usually involve less complex operations and fewer types of food handling processes.

Thus, the classification of full-service restaurants as high-risk entities reflects the critical importance of rigorous food safety practices to protect public health.