Analysis Critical Control Point (HACCP) during Ice Cream Production

The aim of this research is to determine the microbiological contamination sources during ice cream production. The samples were collected for microbiological analysis from the different raw materials used in processing of ice cream and during processing steps. Swabbing from hands of workers and surface of utensils were taken as microbiological criteria for determining the sanitary condition of processing line. The results showed different microbiological load of different raw materials used in manufacturing of ice cream but it was still lower than limit values of Egyptian standards, except full cream milk powder. In the same time, the microbiological analysis of swabbing from utensils and hands of workers indicated that a high sanitary condition of utensils, On contrary, workers should have a full knowledge about personal hygiene especially washing their hands. According to the estimated HACCP plan of manufacturing ice cream there were four critical control points, receipt of raw materials, sieving of dry ingredients, metal detector and mixed step of powder ice cream with water to form final consumed ice cream. Microbiological analysis of powder ice cream was very low. This could be due to a good organized system, hygiene and sanitation practices in this sector of production line. On the other hand, high levels of total bacterial count, yeast and mold were found in some ice cream end product after mixing with water. Therefore, HACCP plan should be modified during manufacturing ice cream to improve the safety of this product especially at processing steps have been determined as Critical Control Points (CCPs)