The Dairy Products (Hygiene) Regulations 1995

PART V PASTEURISED ICE-CREAM

1.  Pasteurised ice-cream shall be obtained by the mixture being heated—

(a) to a temperature of not less than 65.6°C and retained at that temperature for not less than 30 minutes;

(b) to a temperature of not less than 71.1°C and retained at that temperature for not less than 10 minutes; or

(c) to a temperature of not less than 79.4°C and retained at that temperature for not less than 15 seconds,

and then reduced to a temperature of not more than 7.2°C within 1½ hours and kept at such temperature until the freezing process is begun.

2.  If the temperature of ice-cream has risen above minus 2.2°C at any time since it was frozen it shall not be sold or offered for sale unless—

(a) it has again been subjected to the heat-treatment to which as a mixture it was required to be subjected under paragraph 1 above; and

(b) after having again been frozen, it has been kept at a temperature not exceeding minus 2.2°C.

3.  In the case of a complete cold mix which is reconstituted with the addition of water only, it shall not be necessary for it to be subjected to further heat-treatment by pasteurisation as specified in paragraph 1 above.

4.  If a complete cold mix reconstituted with the addition of water only is frozen, it shall comply with paragraph 2 above.