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Cleanliness in the production
To pasteurize: Heat the mixture at 60 degrees C. for 30 minutes, then allow it to cool and keep it at a temperature of +2 – 4 degrees C.
When working in lots: You will need to refrigerate the pasteurized mixture to 15 degrees C. by introducing it in cold water, for 1.5 to 2 hours, shaking it every 5 or 10 minutes.
Hygienic measures in big lots of ice cream
You will need to consider the following points:
- Use a sterile mixture or pasteurize it and then refrigerate.
- Clean and disinfect all the machines and utensils used every day.
- Install a water faucet near the place where the apparatus are.
- Take the mixture out of the equipment at least every 12 hours, to disinfect and clean it out.
- Cloths, etc, should constantly get washed since they attract germs. They should be washed in disinfectant (2% bleach).
Protection of harmful substances
The most common contamination are caused due to:
- Putting insecticide or cleaning agents instead of the ingredients. This can be avoided by labeling the recipients and storing the harmful substances in separate places.
- Using machinery and utensils that were fabricated with non corrosion resistant materials.
- Leakage in the piping.
- Not rinsing well enough.
Another big problem can be rodents and parasites. Because of this factor, never leave leftover food close to the production areas. The prime materials and semi products need to be protected; the windows should have metals screens on them as well.
Hygiene and instruction of the personnel
The personnel working in the fabrication of ice cream must heed the following points:
- The personal should not have any kind of sicknesses or infected wounds, cover other wounds with tight bandages.
- Use clean cloths and a head cover, take care of your personal hygiene.
- Wash your hands with hot water and disinfecting soap before you start working or after any kinds of breaks and after every visit to the bathroom do not take any kind of jewelry such as bracelets or rings to the work area.
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