Introduction

According to the Frozen Confections Regulation (Cap. 132AC), frozen confection means any confection commonly sold for human consumption in a frozen or chilled state. Some examples are ice-cream (including hard ice-cream and soft ice-cream sale for serving in retail outlets, as well as pre-packaged ice-cream in original cups and wrappers), frozen yoghurt and sundae.

Flow Diagram for the Manufacture and Sale of Frozen Confections

Figure 1 shows a general schematic for the process of manufacture and sale of frozen confections:

In the manufacture of frozen confection, heat treatment, most commonly pasteurisation, is applied to minimise microbiological hazards. During heat treatment, the mixture of ingredients is heated for a prescribed temperature and time.1 As a result, pathogens and spoilage microorganisms can be effectively reduced without causing undesirable changes to taste, texture or appearance of the food.

The products should be kept at low temperature after heat treatment to prevent microbial growth at the subsequent storage. Rapid cooling following heat treatment is required to minimise the duration that the product is being held within the danger zone (4-60oC), at which microorganisms could grow rapidly.

After heat treatment, contamination by microorganisms in the environment or other ingredients is possible at any point during processing, packaging, storage, delivery and retailing. Therefore, the manufacturer should apply appropriate preventive measure to ensure their products are not contaminated with microorganisms. Good temperature control is essential along the whole process (include receiving, processing, storage, transport, distribution and retailing) for maintaining the safety and quality of frozen confections.

Key Points to Note

  1. Heat treatment is the Critical Control Point (CCP) to reduce the number of microorganisms in frozen confections.
  2. Improper storage temperature could lead to unsatisfactory microbiological quality of the frozen confections. Storage of frozen confections is also a CCP.
  3. Contaminated ingredients (e.g. nuts and flavouring materials contaminated with microorganisms) added after the heat treatment could introduce microorganisms to the frozen confections.

1 The conditions of heat treatment as stipulated in Cap. 132AC Frozen Confections Regulation are (a) at 66 degrees Celsius for not less than 30 minutes; or (b) the mixture shall be raised to and kept at a temperature of not less than 71 degrees Celsius for not less than 10 minutes; or (c) the mixture shall be raised to and kept at a temperature of not less than 79 degrees Celsius for not less than 15 seconds.

Food Safety Advice for Manufacture and Sale of Frozen Confections

Ingredients and Processing

Packaging, Storage and Distribution

Display and Sale

Environmental Hygiene

Personal Hygiene

Food Safety Management

Figure 1: A general schematic for the process of manufacture and sale of frozen confections

Figure 1: A general schematic for the process of manufacture and sale of frozen confections