ICE CREAM MANUFACTURE

RISK REF NO ...................................ASSESSMENT OF HEALTH RISK ASSOCIATED WITH PROPOSED PROCEDURE
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Ice Cream Maker Operating Instructions
 

Personnel Involved: (Persons at Risk)

Technicians / Students
Title of Experiment / Procedure: Food Processing - Ice Cream Production

Aim: To produce ice cream in a cooling scraped surface heat exchanger
Brief Description of Procedure:

The ice cream ingredients are mixed together and their temperature raised to 50ºC to enable dissolution. The mixture is then homogenised for two minutes at 65ºC using the Silverson homogeniser. Next, the mixture is pasteurised at 80ºC cooled to approximately 20ºC and pressure homogenised. The mixture is rapidly cooled to 5ºC in a batch chiller and later processed in the cooled surface heat exchanger. Periodically samples are extracted to determine "over-run".
The ice cream products are subjected to sensory evaluation

Hazards identified:

1 Contact / entrapment hazard - moving parts of kitchen mixer Silverson

2 Noise (Silverson, 90+dBA)


3 Contact with hot / cold Surfaces

4 Electrical equipment

5 Food safety hazard - raw eggs used in this process

Associated Risks: (level: low, med, high)

1 LOW: Instruction in safe operation of equipment

2 LOW: Short operating time. Ear defenders
provided

3 LOW: Safe working practice employed. Heat/Cold
insulating gloves provided

4 LOW: Training in safe working practice

5 LOW: Ensure pasteurisation process is used as shown above

Information sources:

 

For CHEMICAL HAZARDS attach COSHH Assessment

Control Measures to be adopted:

Students trained in safe operation of equipment. Students must not deviate from the methodology shown in the practical sheet.

Is there a less hazardous method?
If YES - what is it?

No. This is a demonstration of an industrial process

Required checks and their frequency,on the adequacy and maintenance of control measures during the course of the experiment:

Continual observance of control measures required

Disposal procedures during and at the end of experiment:

Waste ice cream is melted with hot water in the sink and run to waste
 
EMERGENCY PROCEDURES

If any of the substances or procedures identified overleaf is likely to pose a special hazard in an emergency, then identify below the action to be taken

Spillage/uncontrolled release: .

Spillages to be cleaned up promptly to remove slip hazard
Fire:

Not expected with this process

If personnel are affected (fume, contamination, outdoor activity emergency etc) procedure to be adopted:

Not expected with this process

Name of Assessor:

Status of Assessor:

Date:

Signed:

Name of Supervisor: (for students only)

Date:

Signed:

Head of school, or Nominee:

Date:

Signed:

COMPLIANCE WITH THE ABOVE PRECAUTIONARY MEASURES WILL ENSURE HAZARD ASSOCIATED RISKS ARE MINIMISED

Anyone other than the assessor involved in this procedure should sign the statement below

I have read the document and understand it:

Signed...................................................................

Date........................................................................