If your frozen dessert is not FROZEN DAIRY DESSERT, which is standardized product, there is no regulatory requirement to the bacteria level in unstandardized products. However, it is your responsibility as a food manufacturer to ensure your product is safe for human consumption. You should establish minimum levels for micro in your products and stick to them. One of my customers is ice cream/frozen dessert manufacturer, so I'm a bit experienced in that. My advise: I wouldn't test products for ACC as it's always showing high counts, and secondly it's a waste of money as you never know what particular bacteria it shows. RE: should you release your frozen dessert having high count of Coliform? No, I wouldn't take a chance