Food Safety Focus (201st Issue, April 2023)– Article 4

Securing Food Safety of Frozen Confections

Frozen confections are high-risk food as they do not require further heat treatment to eliminate pathogens before consumption. Their nearly neutral pH and nutrient-rich constituents also make them a good growth medium for microorganisms. Microbial contamination can occur at various stages of production, such as adding contaminated ingredients like nuts, fruits and juices, and using unclean dispensing machines. Improper storage temperatures also provide a favourable environment for bacterial growth.

 Pasteurisation decreases the number of microorganisms in frozen confections. Ingredients added to finished products should therefore be pasteurised or properly heat-treated before use. Dispensing machines and utensils should be regularly cleaned and disinfected to reduce microbiological hazards. Frozen confections should be kept at proper temperatures during storage and transportation to inhibit bacterial growth. When buying frozen confections, the public is advised to pay attention to food labels, including allergen information and expiry dates.

 For more information, please refer to the set of food safety guidelines on “Frozen Confections Manufactured at Wholesale Level - Food Safety Guidelines for Food Businesses” and “Frozen Confections Prepared at Points of Sale for Immediate Consumption - Food Safety Guidelines for Food Businesses”.