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12.12.2018 - hygiene

Hygiene requirements for cream dispensers and whipped cream

Whipped cream is a popular and essential component in desserts, patisserie products, and ice cream cup creations. Unfortunately, this popular product is also a hygienically and microbiologically perishable food. This is due to the chemical properties of the cream, which promote the growth of many microorganisms. Only by maintaining hygiene and keeping it cool can one achieve good hygienic quality and slow down growth. However, it should be noted that whipped cream often contains microorganisms (especially pseudomonads) that can continue to grow even at cooling temperatures of +7°C.

There is also the difficulty that many cream machines do not support hygienically sound handling, but piping systems, hoses, and sealing rubbers are partially difficult to access and clean and disinfect. This leads to high complaint rates in whipped cream by food monitoring (between 15% and 30%) and negative headlines in the media. In particular, the ice cream cafe industry is put in a bad light by these annual media reports, and its image suffers as a result.

This could even intensify in the coming years with the publication of investigation results by food monitoring (keyword "hygiene pillory") and have severe consequences for affected businesses in individual cases. This is true even though pathogens practically do not play a role in cream samples, and whipped cream has not been documented as a cause of foodborne illnesses in Germany for years (see also annual reports of food monitoring at www.bvl.bund.de and www.bfr.bund.de).

To improve the microbiological-hygienic status of whipped cream, we would like to offer some recommendations below:

• the operating instructions of the manufacturers of the cream machines must be followed precisely
• the cream machine should be emptied daily and then cleaned and disinfected (NOTE: Follow operating instructions, proper cleaning and disinfecting agents, dosage, exposure time, etc.)
• other cleaning and disinfection work may be required depending on the machine type (e.g., the circuit for air regulation, etc.)
• for many machines, continuous cooling throughout the night is recommended (see respective operating instructions)
• conduct regular maintenance by a professional company (at least once a year) and additionally in case of malfunctions or repairs, regularly renew wear parts such as sealing rubbers
• staff must be trained on the above-mentioned points and also observe hand and personnel hygiene when working on the cream machine
• conduct microbiological examinations of the whipped cream at least twice a year according to the hygiene guidelines for good hygiene and HACCP practice and to carry out microbiological self-controls in the artisanal production of non-prepackaged ice cream (see www.uniteis.com).

We are happy to support you as a partner in these topics and challenges. If you have any questions, please contact Ms. Christine Käfer by phone at 0781/96947-286 or by email at christine.kaefer@bav-institut.de.