With temperatures set to soar again this weekend, an increased demand for ice cream is forecasted to help people cool off in the hot weather.   

We’ve noticed a recent spike in allergic reactions related to ice creams, especially in businesses serving vegan alternatives. Vegan “ice cream” is typically made using milk substitutes, often derived from allergens including nuts and soya.   

Our top tips for managing allergens and ice cream:  

• Consider how you store your ice creams. If they’re stored in a display freezer, try to separate these through distance where possible. 

• Make sure ice creams are correctly labelled during storage and display, so staff know what they’re serving. 

• Try to avoid storing scoops in the same container or rinse scoops in the same water tub between scoops. Consider using separate scoops where possible, especially for vegan “ice cream” and ice cream containing nuts. 

• Make sure other cross contact controls are in place, such as making sure the area and utensils are clean and free of allergenic contaminants beforehand. 

• Make sure there is clear communication with the customer surrounding allergens, and training of staff around allergens in vegan “ice cream”. 

• Make sure there is clear communication between staff members when serving customers with food allergies. 

• Make sure ‘may contain’ allergen information is also available and provide this information to the customer, especially for vegan “ice cream”.