Soft-serve ice cream machines are a breeding ground for bacteria.
The Iowa Food Code and the Food and Drug Administration regulate businesses in Iowa selling soft-serve ice cream. When effective sanitation measures are not practiced, soft-serve machines are a major source of bacterial contamination.
Cleanliness
Employees operating a soft-serve machine in Iowa must maintain good personal hygiene such as frequent hand-washing and using sanitary gloves when necessary. Keep soft-serve cones and condiments in closed containers. Keep the area around the soft-serve machine clean and free from clutter, contaminants and pests.
Sanitization
Daily cleaning of soft-serve machines are mandatory in Iowa. Completely disassemble the machine and submerge all parts in sanitizer for at least one minute. After cleaning and before reassembling, air dry all parts and inspect for cleanliness. Wear sanitary gloves while reassembling the machine.
Contamination
At the end of the day, use leftover ice cream mix to make frozen pies or novelties. Place any remaining mix in sanitary containers and freeze at 32 degrees. Place fresh mix into the machine each day and add leftover mix during periods of high volume. Throw away leftover mix at least two times a week to break the bacterial contamination chain.
Tags: bacterial contamination, sanitary gloves, soft-serve machine, soft-serve machines