The proprietor of a food business must carry out a hazard analysis to ensure that appropriate food hygiene management controls are implemented and monitored;
All food handlers must have appropriate food hygiene training;
The food premises must be kept clean and in good repair and condition;
Wash hand basin/s must be available and conveniently located, with hot and cold (or suitably mixed) running water and connected to an effective drainage system. Soap and hygienic drying facilities must also be provided;
Adequate facilities must be available for the cleaning and disinfection of equipment and utensils;
Provision must be made to allow food handlers to change and store their street clothing and personal effects away from food.

wear clean protective clothing;

keep hair securely tied back or wear head covering;

cover cuts, etc., with a waterproof dressing;

report any illness to your manager/supervisor;

wash your hands frequently throughout the day and as necessary;

it is recommended that one use paper serviettes are used for picking up and serving cones to reduce direct hand contact with foods.

Follow the manufacturer’s instructions for the cleaning and maintenance of the machine;
Follow the manufacturer’s/suppliers instructions for the storage and use of the ice-cream mixes;
Packs of ice-cream should be clean, and sanitized utensils should be used for opening the packs;
Ice-cream mix should be pre-chilled before pouring in the machine hopper;
It is a legal requirement for fresh pasteurised mix to be maintained at a temperature of below 7.2°C until the freezing process begins;
Do not return any surplus ice-cream or liquid mix from the machine to the hopper;
Remove and discard left-over ice-cream mix from the machine daily;
When machines are not in constant use the ice-cream at the end of the nozzle should be drawn off and discarded, as the ice-cream in this section will not be at the required temperature.

Ice-cream scoops must be kept in a sanitizing solution between use (contact your ice-cream supplier for an appropriate sanitizer). Use a sanitizer which is suitable for food use and always follow the manufacturer’s directions when making up solutions;

The sanitizing solution should be changed frequently (at least once an hour), particularly during busy periods, otherwise the build-up of ice-cream in the solution could give rise to bacteria being present, and so contaminate the scoop and subsequently the ice-cream;

It is preferable to rinse the scoop in clean water before placing in the sanitizing solution to remove residual ice-cream;

Never serve ice-cream that has been thawed and re-frozen. It is illegal to serve ice-cream which has risen to a temperature above -2.2°C;

Cones and toppings are best used from their original containers. If dispensers or other containers are used they must be kept scrupulously clean.

Use a clean cloth and food safe sanitizing solution to wipe down worktops, counters and freezers;

Scoops and other utensils should be cleaned and sanitized daily;

Freezers should be regularly defrosted and cleaned.

A Guide to the Safe Handling & Service of Ice-cream.

Published by the Ice-cream Alliance Ltd, 5 Pelham Court, Pelham Road, Nottingham NG5 1AP.

Tel: (0115) 985 8505. Fax: (0115) 985 7985. Price £3.00 pounds