Domo DO2309I Manual download pdf (Page 52)

DO2309I

What to do to avoid hazards to health.

Ice cream can be a matrix for salmonella. Therefore,

special hygiene is required in the making of ice cream.

Raw eggs must be properly refrigerated and may not be

kept too long.

Freezing does not kill salmonella bacteria, so keep these

tips in mind:

• Do not prepare recipes with raw eggs for people with

a weak immune system (such as babies, older people

or people who are sick).

• If you make up a recipe with raw eggs, make sure

in advance that the eggs are fresh and that they have

been stored in the refrigerator.

• Make sure that all of the equipment used in making

the ice cream is properly cleaned.

• Put the ice cream you have made into the refrigerator

immediately and do not keep it longer than 24 hours.

• The ice cream must be consumed immediately. Ice

cream made with fresh ingredients can be kept for a

max. 1 week in the freezer at -18°C.

• Ice cream which has thawed - even just a little bit -

may never be refrozen.

• After preparation, the ice cream machine and all of the

utensils used must be carefully cleaned.

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Domo DO2309I Manual Page 52