How to ensure the hygiene and safety of products in ice cream factories

Ensuring the hygiene and safety of products is the primary task for the long-term development of ice cream factories. Usually the following actions are taken:

1.Formulate strict hygiene standards and procedures, and implement them carefully to ensure that the production environment, equipments, and staffs meet the hygiene standards.

2.Regularly clean and disinfect equipments, containers, pipes, workbenches and other parts that are in contact with the product. Adhere to cleaning, disinfection, etc. before and after each shift of production.

3.Configure CIP cleaning system for the factory. CIP (Clean in Place) cleaning system can be used to clean ice cream and production equipments such as ice cream filling machines, pasteurization machines, sanitary pipes, water tanks, aseptic tanks, and plate heat exchangers. Clean the inner surfaces of pipes, vessels, ice cream production equipments, filters and related accessories without disassembly. The use of CIP cleaning system can reduce the risk of manual operation, save the amount of cleaning agent and water used, and improve cleaning efficiency.

4.Strictly for raw materials for ice cream production to ensure compliance with hygiene standards and quality requirements. Including checking raw material freshness, quality certificates, selecting reliable suppliers, etc.

5.For milk and sugar, pro-mix and sterilization equipments that meet food hygiene standards, as well as production and processing equipments, are selected to Ensure that every position that comes into contact with food is safe and hygienic, and they’re easy to clean and sterilize. The sterilization process can kill bacteria, mold and microorganisms in ice cream ingredients, ensuring the hygiene and safety of products and extending the shelf life. Good sterilization equipment can effectively sterilize while minimizing the impact on the texture, taste and nutrition of ice cream products.

6.Control of the production environment. Strictly control the temperature, humidity, ventilation, etc. of the production environment to ensure the cleanliness of the ice cream production equipments and working environment and reduce the growth of bacteria and microorganisms.

7.Improve staffs’ hygiene awareness and hygiene standards. The staffs of the ice cream factory must strictly abide by the hygiene standards, including washing hands, wearing sanitary clothes, wearing gloves, etc.

8.Establish effective testing and monitoring procedures, and regularly test the environment, ice cream equipments, ice cream products, etc. to ensure compliance with hygiene standards.

9.Storage and transport controls. The storage and transportation of ice cream products cannot be ignored. It is necessary to ensure suitable temperature and hygienic conditions to avoid product contaminated during this process.