HACCP: Prevention, Monitoring, and Food Safety
Since 1997, Italian law (DL 155/97) has required food businesses to implement an HACCP-based self-control system (Hazard Analysis and Critical Control Points). This proactive approach helps gelato makers identify and manage health risks throughout the production chain.
A complete HACCP manual should include:
- Detailed company info and a clear title
- Description of production activities and products
- List of equipment and supplier contracts
- Cleaning plan for both lab and machinery
- Supplier selection criteria
- Training records for hygiene and food safety
- Flowcharts of production with Critical Control Points (CCPs)
- Risk assessment and control measures for each CCP
This document not only ensures safety but also facilitates health inspections and helps organize internal processes.
The Four Pillars of Hygiene in Artisan Gelato Production
1. Raw Ingredients
Always source from certified suppliers following HACCP protocols. Check expiration dates, and perform visual and smell checks to ensure freshness and safety.
2. Personnel
All staff must receive ongoing hygiene training. In the lab, they must:
- Wash hands regularly
- Keep nails clean and trimmed
- Avoid wearing jewelry
- Use disposable gloves and protective clothing
3. Machinery
Equipment must be compliant with regulations, maintained regularly, and included in a sanitation plan. Each machine should be cleaned using suitable detergents, depending on its material and use.
4. Work Environment
Floors, walls, windows, and doors must be sanitized frequently. A routine inspection plan helps identify and fix any hygiene issues before they impact production.
Detergents: Choosing the Right Type
Professional cleaning agents are divided into two main types:
- Alkaline detergents: remove organic residues and grease. Common products include:
- Caustic soda (highly effective against fats)
- Sodium carbonate
- Sodium metasilicate
- Acid detergents: dissolve mineral deposits like milkstone and limescale. Frequently used acids:
- Phosphoric acid
- Gluconic acid
- Hydrochloric acid (used with caution)
Use acid-based detergents sparingly, especially on metal surfaces, to prevent corrosion. For regular cleaning, it's best to use alkaline or neutral detergents to maintain hygiene without damaging equipment.