5. Ice Cream - Critical Control Points
CRITICAL
CONTROL POINT ACTION MONITORING
FREQUENCY CRITICAL LIMITS ACTION ON
DEVIATIONS
1. Post -
Pasteurization
Ingredients -
Hygienic
Addition
Verify that addition
procedures, measuring
containers, etc. are
hygienic.
Ongoing All procedures must follow
good manufacturing
practices.
Modify procedures
as necessary.
2. PostPasteurization
Ingredients -
Pre Addition
Inspection
Post pasteurization
ingredients are
inspected immediately
prior to addition.
Each addition Correct post- pasteurization
ingredients are being
added and no signs of
contamination are present.
Reject any incorrect
or questionable
post- pasteurization
ingredients.
3. Air Supply to
Freezer - Quality
Inspection
Verify that area around
air intake to freezer is
hygienic.
Daily Area around air intake
must be clean and sanitary.
Clean as necessary.