Source document: https://docs-lawep.s3.us-east-2.amazonaws.com/1694499774784.pdf (Antigua and Barbuda)
FOOD HANDLER  Valid Food Handlers badge  Clean light colored clothing  No sleeveless top  Short clean natural fingernails without polish  Hair restraint, apron  Absence of diarrhea & sore throat  No boils, open wounds on the skin & hands  No jaundice, excessive sneezing or coughing  Cleared with a medical certificate to return to work after any food related illness * A food handler with poor hygiene & poor handling practices can spread bacteria to the ice cream * Bacteria grow well on food which are high in protein and moisture.
For e.g.

ice cream * If the ice cream is kept in the danger zone (above 41°F), bacteria will multiply very quickly & can double in number every 20 minutes EQUIPMENT/ UTENSILS DRY INGREDIENTS  Single compartment hand washing sink equipped with  Store cones, toppings, etc.

at a stable room temp a handwashing sign, liquid soap, single use tissue & a pedal refuse bin  Position ice cream cabinet away from direct sunlight & heat.

E.g.
away from windows or air conditioning outlets  Deep freeze to store ice cream should operate at a temperature which maintains the ice cream at -18°C or -0.4 °F  Deep freeze to serve the ice cream should maintain the ice cream at -12°c or 10.4 °F and it is recommended that this storage is for not more than one week  Obtain an air thermometer  Dishwashing sink  Well serviced generator  Lined foot pedal refuse bin  Use clean utensils at all times  Wash, rinse, sanitize and dry the lids of ice cream containers before placing them back on the container.
 Keep ice cream scoop in water, and stored inside the ice cream cabinet.

 Surplus solution should be shaken off the scoop before use.
 Clean and sanitized ice cream mixer and equipment (above 45°F) in a clean and dry place  Keep area free of pests, dust and spilled water  Practice First In First Out  Always check the best by/ expiration date  Store all food items 18” off the floor and away from the wall BUILDING/ VEHICLE  Building/ transport must be kept clean at all times, pest proof and free from dust  Place protective cover over windows e.g.
screen/ gauze  Clean & sanitize all surfaces (countertops)  Clean restroom facility for staff with running water.

 Area designated for staff personal effects  There should be adequate light and ventilation  Have an emergency supply of potable water in the event the government supply is turned off, or is no longer available PRODUCT WASH YOUR HANDS FREQUENTLY & ALWAYS:  Do not refreeze ice cream  Do not refill ice cream mix containers  Serve the cones in a protective sheet e.g.
napkins  Before handling the product (ice cream & cones)  After using the bathroom  After using a mobile phone  After sneezing, coughing, using a handkerchief  After touching your nose, ears, mouth or face  After changing task  After handling rubbish  After handling money Please note that this list is subject to change from time to time depending on size & type of food service operation.
Central Board of Health Lower All Saints Road St. John’s, Antigua Tel#: (268) 462-2936 Fax#: (268) 460-5992 Email: chi_cbheh@yahoo.com centralboardofhealthantiguaandbarbuda Ministry of Health Central Board of Health Minimum Requirements for Ice Cream Vendors