New: Guideline for Good Hygiene and HACCP Practices in Artisanal Ice Cream Production

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Jun 19, 2017 - hygiene

New: Guideline for Good Hygiene and HACCP Practices in Artisanal Ice Cream Production

The above guideline was approved by the authorities in February 2017. Therefore, the requirements described in the guideline can now be monitored by the regulatory authorities during operational inspections and sampling. 

The requirements of the guideline pertain to the adherence to good manufacturing practice regarding hygiene standards and a well-established self-monitoring system (HACCP), as well as compliance with microbiological criteria. These microbiological criteria are defined as follows: 

Sampling plan for microbiological self-checks of artisanal ice cream manufacturers (food and surfaces) 

Sampling plan for businesses that do not manufacture ice cream, but instead offer it solely for loose sale: 

fast and reliable

fast

• Test results are available in the shortest possible time 
• We have experienced staff, streamlined processes, and a 7-day lab operation 
• Through our sample portal, all partial and final results are immediately available online

reliable

• We deliver accurate results in conjunction with competent and practical advice 
• You will have fixed and easily reachable contacts with us 
• Our staff are open and flexible to your needs 

Our goal is to offer you fast and reliable solutions from sample collection to the interpretation of the results. Your satisfaction is our most important motivation!