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The most vital thing shortly
Vanilla glaces from 20 Swiss Gelaterias were examined in the laboratory.
The result: A quarter of it exceeds the limit for enterobacteria.
The popular Gelateria di Berna in the Bernese marzili is one of those affected.
On the weekend The temperatures rise in many places to over 30 degrees – Perfect Glace weather.
In view of the results of a “K-Tipp” test, though, many of the appetite should pass: As every fourth tested GLACE exceeds the limit for enterobacteria.
A total of 20 vanilla glaces from the open sale were tested in seven cities and then examined in the laboratory.Five of them crossed the limit.Do you like to eat Glace?
And.
* No.
Bern is products from gelateria di Berna in the Marzili Quartier, the Glace shop Aminos and the Gelateria Angelo. In Basel the shop Gran Gelato is affected, the Dolce Vita in St. Gallen.
According to the Swiss Hygiene Ordinance for GLACES, the limit value for enterobacteria is 100 colony -forming units per gram (KBE/G).
However, three of the Glaces examined by the laboratory showed values of 620 to 15,000 KBE/g. It is “very high values”.
More bacteria despite deeper temperature
What are the most effective strategies for Swiss gelaterias to prevent cross-contamination risks when using shared equipment like scoops for different gelato flavors?
Swiss Gelaterias: A Deep Dive into Hygiene Concerns and Food Safety
Switzerland, renowned for its stunning landscapes and high standards of living, is also home to a thriving gelateria scene. While the gelato itself offers a tasty treat, it’s crucial to understand the hygiene considerations that impact food safety within these establishments. This article delves into the specifics of maintaining impeccable hygiene practices in the context of delicious ice cream.
Understanding Food safety Standards in Switzerland
Swiss food safety regulations are notably stringent, aiming to protect public health and ensure consumer confidence. The Swiss food Safety and Veterinary Office (FSVO) oversees these regulations, covering everything from ingredient sourcing to preparation and storage in gelaterias. These standards are in place to mitigate foodborne illnesses and provide security to clients.
Key Regulatory Aspects
The key aspects of Swiss food safety cover:
- HACCP (Hazard Analysis and Critical Control Points): Gelaterias must implement and maintain a HACCP system to identify, assess, and control food safety hazards. The HACCP system must be updated to reflect the latest regulations.
- Personal Hygiene: Staff must adhere to rigorous personal hygiene standards, encompassing handwashing, appropriate attire, and illness reporting.
- Premises and Equipment: Gelaterias must maintain clean, sanitary facilities and equipment designed to prevent contamination such as a clean countertop, proper storage, and an organized workspace.
- Ingredient Sourcing: Ingredients must be sourced from reliable suppliers. Traceability is maintained to permit prompt recall if there is any issue.
- Temperature Control: Regulations govern the refrigeration and freezing temperatures used for gelato storage and display.
Potential Hygiene Concerns in Swiss Gelaterias
Despite the high standards, potential hygiene concerns may arise in any food preparation habitat. These challenges may arise from various sources, even when well-maintained. This section examines frequent concerns in Swiss gelaterias.
Cross-Contamination Risks
Cross-contamination is a notable risk. The use of the same scoops or utensils for different flavors can lead to allergens mixing. Additionally, failure to properly clean all surfaces poses a potential contamination risk.
For example, gelato shops may need to be aware of cross-contamination when using the same scoop for multiple flavors. The scoop must be cleaned to avoid allergens or flavors to mix each other.
Temperature control Issues
Maintaining the correct temperature is crucial for preserving food safety. Improperly functioning freezers or extended exposure to warm temperatures can create conditions for microbial growth. Improper temperature control can lead to foodborne pathogens that may cause potential risks.
Staff Hygiene and Training
The staff’s hygiene and training are significant components of food safety. Improper handwashing techniques, inadequate cleaning, or lack of training in food safety protocols can increase the risk of contamination. Regular reviews of safety protocols and hygiene practices are essential.
Cleaning and sanitization Practices
Cleaning and sanitization are critical. Insufficient cleaning of equipment-display cases, scoops, and preparation surfaces-can contribute to pathogen formation and cross-contamination.
Practical Tips for Safe Gelato Consumption
As a consumer, you can take steps to minimize any risks associated with gelato consumption. This section offers insights for consumers seeking safe gelato experiences
What to Look For in a Gelateria
- Cleanliness: Assess the overall cleanliness of the gelateria, including display cases and preparation areas. Clean serving spoons and organized scoop containers are a must.
- Staff Hygiene: Observe staff practices, such as the use of gloves, handwashing, and overall presentation.
- Temperature Control: Note whether the gelato is kept at consistently cold temperatures (ideally below freezing).
- Ingredient Information: Verify whether allergen information is readily available and whether the gelateria is clear about ingredient sources.
Additional Safety Measures
- avoid gelato that looks melted or has ice crystals.
- If you have allergies which are severe, always check for allergens with staff.
- If you suspect an issue, report it to the FSVO.
Case Study: A Local Gelateria’s Commitment to Hygiene
A local gelateria in Zurich, renowned for its quality and safety, follows these best practices:
| Hygiene Practice | Implementation | result |
|---|---|---|
| Staff Training | regular training sessions on handwashing, food handling, and allergen awareness. | Reduced incidence of contamination; better staff understanding. |
| Equipment Cleaning | hourly cleaning of scoops, daily sanitization of display cases, and deep cleaning of machines. | Elimination of cross-contamination, freshness of gelato. |
| Ingredient Sourcing | Working with local suppliers and maintaining rigorous traceability records. | Reduced risk of using contaminated ingredients and faster resolution of potential source issues. |
This example illustrates the positive effects of dedication in practices. By integrating these protocols, the gelateria has established a reputation for food safety and quality.
The Future of Hygiene in Swiss Gelaterias
The FSVO continues to monitor advances in food safety practices and update guidelines to protect public health. Consumers can expect ongoing initiatives, focused on:
- Technology: The latest technology advances are incorporated to help monitor temperature controls.
- Education: Continuous training for staff and an emphasis on increasing public awareness of food safety in Switzerland.
- Transparency: Gelaterias are incentivized to provide complete information about their hygiene protocols.
