SZPI: More Than Half of Ice Cream Samples Tested in the Czech Republic Fail Hygiene Standards

The Czech food inspection authority has once again inspected numerous ice cream parlours, cafés and catering establishments this year. The focus was on the quality of ice cream and compliance with hygiene regulations.

More than half of the ice cream samples tested in the Czech Republic this year failed to meet the applicable hygiene requirements. This is shown by the latest inspection results from the State Agricultural and Food Inspection Authority (SZPI). The main causes are considered to be poor hygiene during production and inadequate cleaning of the equipment used.

During inspections carried out throughout the 2026 ice cream season, inspectors collected a total of 149 samples. Laboratory testing has already been completed for 144 of them. The result: 77 samples, or 53.5 per cent, exceeded the permitted microbiological limits. Only 67 samples met the legal requirements. Testing of a further five samples is still pending.

The inspections focused particularly on establishments producing their own ice cream, fast-food restaurants, confectioneries and cafés. These establishments accounted for almost 90 per cent of all samples collected. In addition to the quality and safety of the ice cream, inspectors also examined the machines and equipment used in its production.

Poor Hygiene and Inadequate Cleaning as the Main Causes

In all samples that failed the tests, laboratories found that the limit for bacteria from the Enterobacteriaceae family had been exceeded. According to the food inspection authority, the main reasons are poor hygiene during production, inadequately cleaned machines and errors in preparation. Insufficient staff training may also play a role.

A particular problem concerns the production of soft-serve ice cream. Some operators do not dispose of leftover ice cream at the end of the day but instead put it back into the machine the following day. This can allow bacteria to be transferred from the machine to the ice cream mixture and back again.

Hygiene Problems with Ice Cream Have Persisted for Years

The latest results show that hygiene problems in ice cream production in the Czech Republic are far from new. In previous years, a significant proportion of the samples tested also failed to meet the requirements.

In 2025, according to the interim results as of 1 September, a total of 46 per cent of the samples tested failed to meet the requirements. The figure was 52 per cent in 2024, 45 per cent in 2023 and 53.3 per cent in 2022. The failure rates were similarly high in 2021, at 48.3 per cent, and in 2020, at 51 per cent.

According to the SZPI, the results show that many inspected establishments continue to underestimate the importance of hygiene standards in the production, storage and sale of ice cream, as well as the regular cleaning of their machines.

However, the authority explicitly points out that the recorded failure rates cannot be applied to the entire Czech ice cream market. Samples are selected on the basis of a risk analysis. Establishments where inspectors suspect problems are therefore inspected more frequently. Establishments with no previous violations are also inspected regularly, although at longer intervals.

Violations Can Lead to Bans on Machine Use and Fines

If inspectors identify hygiene deficiencies, the SZPI orders appropriate measures. These include, in particular, a ban on further use of the affected equipment until it has been thoroughly cleaned and disinfected.

A subsequent microbiological examination in an accredited laboratory must then confirm that the cleaning was successful. The affected machine may only be used again once the test results are satisfactory.

In addition, identified violations of food regulations may result in administrative proceedings and corresponding fines.