During the training course, you will learn what needs to be taken into account when producing ice cream and which tests are useful for self-monitoring purposes.
Contents
- Production and hygiene practices, raw material control, personal hygiene
- Familiarisation with microbiologically relevant germs
- Microbiological testing
- Cleaning and disinfection
You can find the detailed programme here.
Target group
People from catering and food companies (e.g. patisseries, ice cream parlours) and dairy farms that produce ice cream
Language
German
Registration
Please register by 1 April 2026 at the latest.
Limited number of participants!
This event will be held as an in-person event only.
Technical director and speaker
Mag. Johann Ladstätter
AGES, Food Safety Division
Food Safety Vienna
Department of Molecular and Microbiology
Additional speakers
DI Birgit Posch
AGES, Food Safety Division
Food Safety Vienna
Department of Molecular and Microbiology
You are welcome to send us your questions on the topic in advance to akademie@ages.at.
All questions received will be collected and answered by the speakers during the event.