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Food safety and quality in ice cream factories

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#1 Homayoun Cheraghi

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Posted 24 November 2017 - 04:26 AM

Hi,

 

I am R&D andQuality manager of an ice cream and UHT milk company and very much interested to know what is going on around the world in this regards.



#2 Charles.C

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Posted 24 November 2017 - 04:30 AM

Hi,

 

I am R&D andQuality manager of an ice cream and UHT milk company and very much interested to know what is going on around the world in this regards.

 

Hi Homayoun Cheraghi,

 

Can you clarify slightly which aspects of the items you mention are of particular Food Safety interest, eg health related incidents ?


Kind Regards,

 

Charles.C


#3 Tony-C

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Posted 24 November 2017 - 04:42 AM

Hi Homayoun​,

 

:welcome: 

 

Welcome to the IFSQN forums.

 

Seems like you have quite a range already although I didn't see any yoghurts on your website?

 

Kind regards,

 

Tony

 



#4 Homayoun Cheraghi

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Posted 24 November 2017 - 11:05 AM

Hi Homayoun​,

 

:welcome:

 

Welcome to the IFSQN forums.

 

Seems like you have quite a range already although I didn't see any yoghurts on your website?

 

Kind regards,

 

Tony

Thank you.

Well in yoghurt and other pasteurized milk products we are quite young (only 6 months) . will check with website and IT people for updating all ifos.



#5 Homayoun Cheraghi

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Posted 24 November 2017 - 11:14 AM

Hi Homayoun Cheraghi,

 

Can you clarify slightly which aspects of the items you mention are of particular Food Safety interest, eg health related incidents ?

 Thank you Charles for your comment.

As you know ice cream is a very demanding product since many different ingredients (as the prime ones and also inclusions and particulants for decoration on the top or   as ripple sauce  swirling inside is used in it) ,.even on new and modern lines still workforce must be always supervise and do some operations on the line and this will lead to many checklists to keep things under control.

I just like to know others experinces similar to mine to get some ideas especially reworking product wastes ( of different flavor and color) and how can it be managed without compromising much on the quality.



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