Hygiene in fabrication and manipulation
Production and storing locals
The following aspects will need to be taken into account in the production and storing locals:
- The prime materials and packing should be separate from the production facility.
- The floors and the walls should be easy to clean.
- The lighting and ventilation of the place should be adequate.
Remember that people are the biggest carriers of germs. Although in some cases the problem is the refrigeration or due to contaminated ingredients.
Storing prime material
- Pasteurized milk: This should be refrigerated between +2 – 4 degrees C. Duration: up to 5 days in its original package.
- Pasteurized cream milk: This should be refrigerated between +2 – 4 degrees C. Duration: up to 12 days in its original package.
- Powder skim milk: This should be stored in a fresh and dry place. Duration: 3 months.
- Pasteurized butter cream: This should be deep freezed at –18 degrees C. or more. Duration: 8 months.
- Fruit and fruit juice: This should be deep freezed at 18 degrees C. or more. Duration: 12 months; sweetened, 18 months.
Remember: Ice cream that is made in automatic freezers stand less risk of becoming contaminated than those that are made by lot.
Installations, machinery and utensils
The installations, machinery and utensils should:
- Be easy to disinfect and clean
- Have smooth surfaces and pieces that come apart easily
- Not have dents or leakage
- Be repaired or gotten rid of when the machines and utensils are deteriorated
We suggest using stainless steel as material for your machines and utensils.
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