New: Guideline for Good Hygiene and HACCP Practices in the Artisan Production of Ice Cream
Mar 30, 2017 - Foods
New: Guideline for Good Hygiene and HACCP Practices in the Artisan Production of Ice Cream
The guideline mentioned above was approved by the authorities in February 2017. The requirements described in the guideline can therefore be monitored by the supervisory authorities during operational controls and sampling from now on.
The requirements of the guideline refer to compliance with good manufacturing practice regarding hygiene standards and a practiced self-control system (HACCP), as well as compliance with microbiological criteria. These microbiological criteria are defined as follows:
Sampling plan for microbiological self-controls of artisanal ice cream manufacturers (food and surfaces)
Hygiene und Qualitätssicherung GmbH
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77656 Offenburg
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