The National Food Safety Agency (ANSA) has advised consumers to pay special attention when choosing and consuming ice cream, especially on hot days.
– Purchase ice cream only from authorized stores and commercial establishments with properly functioning refrigeration equipment;
– Check the packaging for damage. There should be no tears, punctures, or signs of leakage;
– Check the expiration date and avoid purchasing expired products;
– Read the label for ingredients, storage conditions, and declared allergens;
– Avoid products that show signs of melting and refreezing, such as: deformed packaging, large ice crystals, uneven consistency, or obvious texture changes;
– After purchasing, take the ice cream home as quickly as possible and place it in the freezer immediately;
– Never refreeze ice cream after it has thawed;
– Follow the manufacturer’s storage instructions and consume the product immediately after removing it from the freezer.
If you purchase ice cream in bulk or from a vending machine, pay attention to a few important points:
– The sales area should be clean and tidy;
– Staff should practice good hygiene and use clean cutlery when serving;
– Containers and serving equipment should be clean and protected from contamination;
– Ice cream should be stored at the appropriate temperature at all times, with no signs of melting.
Reading the label will help you know exactly what you’re buying and avoid ingredients that may cause allergies. The label contains information about the ingredients used, nutritional values, storage conditions, and any allergens present. This information is especially important for people with food allergies or intolerances.
The National Food Safety Authority urges consumers to make informed choices and pay extra attention to the storage and consumption of ice cream, especially in hot weather.
Why are these tips necessary?
In fact, these tips are of great practical value for Moldovan citizens. Because, despite the fact that fines for non-compliance with ice cream trade regulations, including violations of temperature and storage conditions (refrigeration), range from 5,000 to 25,000 lei for legal entities, this happens all the time.
For example, some small shops and coffee kiosks turn off their freezers every day at night to save energy.
Even supermarket chains, when transferring surplus inventory from one outlet to another, don’t use refrigerated units.
As a result, you might see ice cream on sale that has clearly already been defrosted (and more than once), with damaged packaging and other signs of inedibility.
Incidentally, poisoning from spoiled ice cream is very serious. However, there are no statistics on such poisonings in Moldova.
