Which of the following is NOT a characteristic of high-risk establishments?

Fast food service is not typically considered a high-risk establishment regarding food safety. High-risk establishments are characterized by the potential for foodborne illness due to complex food preparation processes where multiple ingredients are handled, often involving raw and cooked foods, and where food is exposed to various temperatures for extended periods.

In fast food service, the focus is on speed and efficiency, with standardized menus and procedures that often limit the complexity of food preparation. This usually results in less risk, as the food is prepared and cooked quickly, and items are often kept at proper temperatures to minimize bacterial growth. The streamlined operations also reduce the chances of cross-contamination, making them relatively safer compared to establishments that engage in more complex food handling.

In contrast, catering services, full-service dining, and complex food preparation often involve multiple steps, handling various food types, and exposing food to different temperatures, all of which create higher risks for foodborne illnesses.