In terms of service hygiene, the staff that serve ice cream should be aware of and should apply the rules of hygiene. Therefore, the recruited staff should have training on hygiene before they begin working. Recruited staff should meet specific health conditions and should have a medical examination that includes a nose and throat culture, a lung x-ray, HBS and anti-HBS (Hepatitis B), blood, urine, and fecal tests to check for infectious diseases. These tests and examinations should be regularly repeated before and after recruitment. Any staff who has or who is suspected of having health problems such as sneezing, coughing, skin infections, vomiting, diarrhea, an infected wound or scratch, and so on, should be prevented from working in production or service areas.
Clothes are a significant contamination source and therefore, in order to avoid such risks, all staff should be provided with clean and proper clothes, hats/bonnets, gloves, masks, and shoes depending on their tasks, and appropriate changing areas should be created.
In addition to the staff, the environmental conditions, machinery, and the way the materials are used also impact ice cream hygiene. The user manual should be carefully read and followed for the storage and preparation of mixtures. Using mixtures with temperatures over 7 °C should be avoided as much as possible, or should be pasteurized before use.