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Important hygiene information
Ice cream is an ideal culture medium for salmonella. Therefore
particular hygiene is required for preparing ice cream.
Raw eggs are the main source of salmonella. Fresh, raw eggs
frequently contain salmonella in a very small quantity. However, with
longer storage or insufficient cooling, salmonella can multiply rapidly.
Salmonella can also multiply in the prepared ice cream mass or
thawing ice cream. Please ensure you follow these hygiene tips:
• For people with weak resistance (e.g. small children, older or sick
people), you should prepare recipes without raw egg.
• For ice cream recipes with raw egg, always use fresh eggs and store
these in the refrigerator.
• When preparing ice cream, ensure that all working equipment is
absolutely clean.
• Immediately put the prepared ice cream mass into the refrigerator and
do not keep it there for longer than 24 hours.
• You should consume the finished ice cream immediately. You can
keep ice cream with fresh ingredients in the freezer at a maximum of
-18°C.
• Thawing or thawed ice cream must never be re-frozen.
• Clean the Ice Cream Maker and all work equipment thoroughly after
preparing ice cream.
GB
Summary of Contents for GT-EM01
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