Operation of plant. Ice-cream plants operate under as exacting sanitary standards as those that obtain for milk plants. The employees are medically examined, the raw materials come from inspected sources, the products are pasteurized with the precision of milk handling, and the plant is built for effective cleaning and with adequate light and ventilation. After every day's run, all the equipment is flushed out with water, then dismantled, scrubbed with an alkaline cleansing agent, and finally sterilized with scalding water or a chlorine solution, or both. The industry itself has published 4 de-tailed instructions for the guidance of ice-cream dealers in keeping their plants sanitary.
Justyna Marut on 21 May 11Here is some info about 2005 Hot Drinks industry in Poland.
