Ice cream should be kept in clean, dedicated freezers. Ice cream must not be stored with raw products. It should always be kept frozen and discarded if defrosted. Defrosted ice cream is a hazard because, if it is at a high enough temperature, it provides ideal nutrients for the growth of pathogens such as salmonella. Tubs should be used completely before fresh tubs are started and nothing should be ice cream is more temperature sensitive than other frozen foods and it may be held at -12°C before use.
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