New: Guideline for Good Hygiene and HACCP Practice in the Artisanal Production of Ice Cream

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Mar 30, 2017 - Foods

New: Guideline for Good Hygiene and HACCP Practice in the Artisanal Production of Ice Cream

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

The requirements of the guideline relate to the adherence to good manufacturing practice regarding hygiene standards and an implemented self-control system (HACCP) as well as the 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)


Sampling plan for businesses that do not produce ice cream themselves, but only offer it for sale in bulk: