Marcotrigiano V, Magarelli P, Sorrenti G T, Bertamino E, Di Ninno F, De Giglio O, Caggiano G, Montagna M T, Orsi G B, Napoli C
Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit BT, Barletta-Andria-Trani, Italy.
Department of Public Health and Infectious Diseases, Sapienza University of Rome, Italy.
Ann Ig. 2019 Jan-Feb;31(1):76-85. doi: 10.7416/ai.2019.2261.
Ice cream is a widely enjoyed food that is especially popular during summer. To ensure it is safe and ready-to-eat for consumers, legislation imposes a series of obligations for food business operators, and for competent authorities that have to carry out official controls, including official sampling. This article reviews the general and specific requirements applicable to the premises where ice cream is produced, concerning aspects related to health notification obligations and to implementing and maintaining procedures based on the principles of the Hazard Analysis and Critical Control Point system. The review extends to results stemming from the most recent official control activities conducted in Italy, and to future perspectives on control methods that will have to be compliant with the provisions of the new EU Regulation 625/2017 applicable from 2019.
冰淇淋是一种广受欢迎的食品，在夏季尤其受欢迎。为确保其对消费者来说安全且可即食，法规对食品经营商以及必须进行官方检查（包括官方抽样）的主管当局规定了一系列义务。本文回顾了适用于冰淇淋生产场所的一般和具体要求，涉及与健康通报义务以及基于危害分析与关键控制点（HACCP）系统原则实施和维持程序相关的方面。该回顾还涵盖了意大利最近进行的官方检查活动的结果，以及对未来控制方法的展望，这些控制方法必须符合自2019年起适用的新欧盟法规（EU）625/2017的规定。
