Mirabela PANFILOIU, Monica FIRCZAK, Delia Maria PERJU, Gheorghita SIMION
Abstract. Ice cream is a product obtained from controlled raw materials, processed through pasteurization, homogenization, maturation, cooling, freezing, through keeping the air in composition, with or without glazer, and sell in different casseroles or waffle. For every product of ice cream a technical description is made. On this sheet one can find all the ingredients used, the physical–chemical and microbiological characteristics of the final product, the quality control rules applied and the particular analytical methods used for every product. The purpose of this paper is to describe the critical points in which hazard can intervene in the production process, the evaluation and the measures applied to prevent and control these critical points. This method is applied to all the technological processes for obtaining the ice cream based on milk and fruits.
Keywords: HACCP control, ice–cream