Frozen beverage production hygiene

作者：admin  点击次数：109  发布时间：2025-06-21

Frozen beverages are soft or semi-soft cold foods made from drinking water, sugar, edible oils and fats, milk and dairy products or eggs and egg products as main ingredients, with thickeners, flavoring agents, beans or fruit juice added, and frozen or frozen according to a certain process. Frozen beverages can be divided into ice cream, popsicles, ice lollies and edible ice.
(1) All raw and auxiliary materials used in the production of frozen beverages must meet relevant hygiene standards. Frozen beverages contain nutritious dairy products, eggs and starch raw materials. If hygiene and operating systems are not taken seriously during production, microbial reproduction and deterioration are likely to occur. Therefore, the raw materials used in the production of frozen beverages must be inspected and qualified before they can be put into production.
(2) During the production of frozen beverages, operations must be carried out accurately according to process operation requirements and sterilization conditions must be strictly controlled. For example, in the production of ice cream, the boiling temperature should be controlled above 80℃ and maintained for 20 minutes. After sterilization, the temperature must be reduced to below 20℃ within 4 hours to prevent contamination caused by the large-scale reproduction of microorganisms.
(3) All equipment, containers, pipelines and tools required for the production of frozen drinks should preferably be made of stainless steel. Galvanized and nickel-plated materials are prohibited. All equipment and containers should be cleaned promptly after use and strictly disinfected and cleaned during use.
(4) Operators must have strict personal hygiene and health requirements. The design and facilities of the production workshop should meet hygiene requirements, and the air in the packaging room should be disinfected by ultraviolet light every day.
(5) The packaging materials and containers of frozen drinks must meet hygiene standards and relevant regulations. Manual packaging operations require 75% alcohol cotton balls or disinfected towels, and hands should be wiped every 10 minutes to prevent food contamination.
(6) Each batch of products must be tested for sensory indicators, bacterial indicators and weight specifications, and can only be shipped after passing the inspection.
(7) Refrigerated trucks should be used for transportation, and the transportation vehicles should be clean and hygienic.
(8) Finished products should be stored in a special warehouse or refrigerator at -10℃. The freezing temperature of ice cream should be below 18℃. The warehouse must be cleaned and disinfected in advance, and the finished products must be stacked off the ground and away from the wall.