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IDFA Guide to Support Culture of Food Safety for Ice Cream Makers

May 04, 2016

IDFA and its Ice Cream Food Safety Task Force released guidance this week to help ice cream companies evaluate and bolster their food safety programs to ensure good practices are in place for preventing ice cream contamination by the potentially harmful bacteria Listeria monocytogenes. IDFA is distributing the guide, “Listeria Control Resources for the Ice Cream and Frozen Ready-to-Eat Dairy-Based Dessert Industry,” to all ice cream companies, as well as to retailers for sharing with smaller, regional companies that are not members of the International Ice Cream Association.

“The guide compiles valuable information in a single place to assist ice cream makers in understanding not only the requirements and expectations of federal regulators, but also what are the best tools and practices available for effectively controlling Listeria monocytogenes in ready-to-eat food environments, such as ice cream manufacturing facilities,” said John Allan, IDFA vice president of regulatory affairs and international standards. “The industry has a continuing commitment to focus on promoting a culture of food safety in all plant operations, and we’re offering the resource guide as a complete tool kit to support their efforts.”

Following two Listeria-related ice cream recalls last summer, IDFA established the task force comprised of senior executives and food safety experts from several ice cream companies. In addition to the guide, IDFA also has offered expanded education and training for both members and non-members, and continued its collaboration with federal regulators and others in the food industry on Listeria-related issues.

Read “Listeria Control Resources for the Ice Cream and Frozen Ready-to-Eat Dairy-Based Dessert Industry,” here. 

For more information, contact Allan at

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