1.1 The final report of the Liaison Group’s survey of custard tarts and soft ice cream can be downloaded below. A summary of key points and observations on the report is given below.

2. Details

The survey indicates that the vast majority of custard tarts sold in the UK are of an acceptable microbiological quality.

A greater proportion of custard tarts from bakers and patisseries were of an unsatisfactory or unacceptable microbiological quality, compared to those sampled from supermarkets.

A greater proportion of custard tarts made from a powder mix were of an unsatisfactory or unacceptable microbiological quality, compared to those made in the traditional way using egg and milk.

Approximately half the custard tarts included in the survey were displayed at ambient temperature at the time of sampling. Officers should note that the Baking Industry Guide clarifies that uncut baked egg custard tarts intended for sale within 24 hours of production may be kept at ambient temperature under regulation 5(b) of the Food Safety (Temperature Control) Regulations 1995.

The original research on which the exemption was based was carried out on traditionally made and baked egg custard tarts.

2.1.2 Recommendations

• Officers should continue to recognise the exemption agreed by the Department of Health under Regulation 5(b) of the Food Safety (Temperature Control) Regulations 1995 for traditionally made and baked uncut egg custard tarts. Officers should note that refrigeration of traditional baked egg custard tarts may adversely affect their texture and taste, and hence bakers will be reluctant to refrigerate these products.

• In the case of unrefrigerated custard tarts made from a powder mix, officers should find out more about the product before making any recommendations that it should be refrigerated. For example, details of the recipe used, whether the tart was oven baked and the manufacturers instructions on storage.

• Before making recommendations concerning the refrigeration of powder mix products, officers should also take account of the defence detailed in Regulation 7 (1) of the Food Safety (Temperature Control) Regulations 1995 for foods at ambient temperature for less than four hours during display for sale.

• Further research be carried out to compare the shelf life storage characteristics of custard tarts made by different methods.

• The storage arrangements for powder premix products should be carefully considered as part of routine inspections of bakery premises.

2.2 Soft Ice Cream

2.2.1 General Observations in respect of Soft Ice Cream

• The survey indicates that most soft ice cream sold in the UK is of an acceptable microbiological quality.

• Poorer microbiological results appeared to be associated with; mobile vendors, non pasteurising dispensing machines, and the use of liquid premixes.

• Self pasteurising machines appeared to produce better results than non pasteurising machines. However, where a self pasteurising machine was used significantly more ice creams were of an unacceptable or unsatisfactory quality from vendors who did not pasteurise at least daily.

• Officers inspecting premises serving soft ice cream should be made aware of the main findings of the report as detailed in 2.2.1 above.

• In judging compliance with Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995 officers should question the vendor to establish the type of premix and equipment being used, and details of how the equipment is operated and cleaned in accordance with manufacturers instructions.

• Officers should check the storage arrangements of premixes once the manufacturers package has been opened. This will be particularly important for liquid premixes that could support the growth of bacteria and may not undergo further heat treatment before the product is served to the customer.

• Officers may find it useful to refer the operators of soft ice cream machines to the Ice Cream Alliance Guidance Booklet on Hygiene. The Ice Cream Alliance can be contacted at the following address for information on soft ice cream and details about how to obtain the booklet: The Ice Cream Alliance Ltd, 5 Pelham Court, Pelham Road, Nottingham NG5 1AP. Tel (0115) 9858505.

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