(Excerpts from the SANITARY RULES FOR PUBLIC CATERING ESTABLISHMENTS, SanPiN 42-123-5777-91)
... 22. The production and sale of soft ice cream at public catering establishments is carried out in accordance with OST 28.2-77 in the presence of:
- premises for storage and processing of raw materials with a refrigeration chamber;
- rooms for reconstituting milk formula and preparing side dishes with refrigeration equipment;
- washing equipment and dishes.
23. Dry mixes, stabilizing milk concentrates (SMCC) and raw materials for side dishes must meet the quality requirements of current regulatory and technical documentation, be delivered in proper packaging and accompanied by documents certifying their quality and expiration date. 24. Dry mixes are stored in refrigerated cabinets. Dry mixes in opened containers are stored for no more than 20 days, and KMS in a tightly tied polyethylene liner is stored for no more than 30 days.
25. To produce soft-serve ice cream, reconstituted mixtures prepared from dry mixes or KMS are used. Freshly boiled drinking water is used to reconstitute the mixture. The components are taken in strictly defined ratios, as specified in the regulatory and technical documentation.
26. To reconstitute the dry mixture, pour a measured amount of water (temperature no higher than 25°C) into a container, add the dry mixture, let it swell for 2-3 minutes, and stir for 15-20 minutes until the powder is completely dissolved. When dissolving the KMS, pour the concentrate into the container and gradually add the measured amount of water, stirring constantly until the powder is completely dissolved.
The reconstituted mixtures are filtered through a sieve with cells of 1.0 - 1.5 mm, poured into a freezer and frozen for 7 - 10 minutes.
27. The dry mix or soft ice cream mixture should be reconstituted as the soft ice cream is sold. The reconstituted mix should be stored (if necessary) in the refrigerator for no more than 18 hours from the time of production.
28. Soft-serve ice cream may only be sold at its original production location. Production occurs immediately prior to distribution.
29. Soft-serve ice cream is served in bowls, glasses, vases, or cups (made of waffle, paper, polystyrene, or a combination of materials approved by the USSR Ministry of Health). Disposable containers are stored in their original packaging and are not reused.
Side dishes are dispensed using dispensers.
30. If there is a temporary lack of demand (no more than 2 hours), soft ice cream can be stored in the freezer cylinders by setting the mode switch to the “stop” position and switching it to the “automatic” position for 2-3 minutes every 15-20 minutes. 31. The freezer is processed in accordance with its operating instructions. 32. Equipment and dishes are washed in accordance with the rules for public catering establishments.
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