Daily Health Tips

Technological advances and the legal regulation have allowed to extend the shelf life of ice cream and ensure quality and safety. Manufacturers, ice cream artisans, distributors, wholesalers, importers and retailers must meet specific regulations. It includes the obligation to take a self-control and implement a system of hazard analysis and critical control point (HACCP), the reference system to ensure food safety. Eating ice cream is not without risk, in most cases associated with poor handling during processing and distribution.

The detection of potential deterioration is complex, since the physical, chemical and microbiological changes that occur are minimal. A key is the commercial presentation: glasses, cups or trays, or as part of other foods: waffles, biscuits, pastries, syrups, liqueurs and fruit.

All should be stored in closed containers and protected and professional handlers who must have the food handler card. These people are a cause of microbial contamination.

In outlets should take preventive measures to avoid cross contamination, for example with spoons served with ice cream. The frozen remains of microorganisms may develop, hence the importance of ensuring cleanliness in the facility. The rags used to clean themselves and utensils are also a source of contamination. The right thing is to use a spoon for each type of ice cream, and avoid keeping them in water, because if it does not change often, it becomes a breeding ground for microorganisms.

The packaged ice cream and served closed represent less risk. but check that the lid is not convex, that the packaging has not been broken, indicating the date of manufacture and expiry.

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