During the training course, you will learn what needs to be taken into account when producing ice cream and which tests are useful in terms of self-monitoring.
Contents
- Production and hygiene practices, raw material control, personnel hygiene
- Familiarisation with microbiologically relevant germs
- Microbiological examination
- Cleaning and disinfection
You are also welcome to send your questions on the topic to akademie@ages.at in advance. The questions collected will be answered by the lecturers during the seminar.
Target group
People from catering and food businesses (e.g. confectioners, ice cream parlours) as well as milk-processing agricultural businesses with ice cream production
Language: German
German
Registration information
Please register by 25.02.2025 at the latest.
Limited number of participants!
This event will be held as a face-to-face event.
Technical management and lecturers
Dr Michaela Mann
Department of Molecular and Microbiology
AGES, Food Safety Business Unit
Food Safety Vienna
Further lecturers
Johann Ladstätter
Department of Molecular and Microbiology
AGES, Food Safety Division
Food Safety Vienna
DI Birgit Posch
Department of Molecular and Microbiology
AGES, Food Safety Division
Food Safety Vienna