Microbiological Self-Inspections in the Artisanal Production of Ice Cream

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Apr 18, 2018 - Foods

Microbiological Self-Inspections in the Artisanal Production of Ice Cream

Last December, a European conference on hygiene regulations in artisanal ice cream production and their enforcement took place. Despite a unified EU legislation, there are (too) many differences in the practical implementation of official controls of artisanal ice cream manufacturers.

In addition to representatives from the BVLK, Barbara Enzensperger and Anja Tittes, the managing director of BAV Institut GmbH, Dipl. Ing. Paul Andrei, also participated from the German side.
Andrei works closely with UNITEIS e.V. and presented at the conference the "Guideline for Good Hygiene and HACCP Practice and for Conducting Microbiological Self-Inspections in the Artisanal Production of Non-Prepackaged Ice Cream," published by UNITEIS e.V.

The participants agreed on where there is potential for improvement in the industry. Differences in control practices and enforcement should be harmonized, more control personnel should be available, and the significantly too long investigation times of official laboratories should be minimized.

In our laboratory, we regularly conduct ice cream tests. We provide you with fast and reliable results thanks to our rapid methods (in 24h or 48h).
Our customer consultants are very happy to assist you with any questions.