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What to do to avoid hazards to health.
Ice cream can be a matrix for salmonella. Therefore,
special hygiene is required in the making of ice cream.
Raw eggs must be properly refrigerated and may not be
kept too long.
Freezing does not kill salmonella bacteria, so keep these
tips in mind:
• Do not prepare recipes with raw eggs for people with
a weak immune system (such as babies, older people
or people who are sick).
• If you make up a recipe with raw eggs, make sure
in advance that the eggs are fresh and that they have
been stored in the refrigerator.
• Make sure that all of the equipment used in making
the ice cream is properly cleaned.
• Put the ice cream you have made into the refrigerator
immediately and do not keep it longer than 24 hours.
• The ice cream must be consumed immediately. Ice
cream made with fresh ingredients can be kept for a
max. 1 week in the freezer at -18°C.
• Ice cream which has thawed - even just a little bit -
may never be refrozen.
• After preparation, the ice cream machine and all of the
utensils used must be carefully cleaned.
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