New: Guideline for Good Hygiene and HACCP Practice in the Artisan Production of Ice Cream - In BAV Newsletter 03/2017
Jun 19, 2017 - hygiene
New: Guideline for Good Hygiene and HACCP Practice in the Artisan Production of Ice Cream - In BAV Newsletter 03/2017
The BAV Institute and Uniteis e.V., the Union of Italian Artisan Ice Cream Manufacturers, jointly developed a hygiene guideline for artisan ice cream production under the leadership of the BLL e.V. In February 2017, the guideline was also approved by the regulatory authorities. Therefore, the requirements described therein can be checked by authorities during operational inspections and sampling. It is also an EU-notified guideline, which is freely accessible at www.uniteis.com.
The guideline practically describes the requirements of good hygiene practices in artisan-structured ice cream parlors, patisseries, or the catering industry. Besides implementation aids, an exemplar HACCP concept is included.
Important are also the recommendations for microbiological self-inspections.