Food Manufacturing sanatation: What You Need To Know
Membership Webinar Information
2021 Convention Review
The Official Publication Of The North American Ice Cream Association
How To Work With A Social Media Manager
December 2021
THE BULLETIN
A MESSAGE FROM THE EXECUTIVE DIRECTOR Well, what a 2021. If you thought 2020 was hard to predict, 2021 was probably that little but more challenging. Yes, most stores sales were up, some quite considerably. Pints and 3rd party delivery services were still very well utilized and many new stores opened this year. Yes, there was challenges in supply chain. Big Challenges. Extra long lead times on cabinets and refrigeration equipment, as well as food containers and some food items. Some of these challenges will continue with us into next year unfortunately. As we all reflect on the last 12 months, with its triumphs and challenges, one event that stands out for me is the excitement and energy we all felt at the convention in Orlando. We understand that some could not make it due to travel and health concerns, however for those who were there, the mood was extremely uplifting and positive. I have been going to the convention every year since we first arrived in the US in 2004. I would encourage you to visit the Convention Archive page on the website www.icecreamassociation.org for a full list of activities, winners and photographs. You may not get the same vibe by just reading about the event, but it will be the closest thing. I have not experienced a convention like it. Each year we say the same thing, “Wow…How can we top that.?” Well, strap yourselves in for Fort Worth 2022. With 25% more floor space and over 100 exhibitor booths, it will be the biggest ice cream and frozen dessert trade event this country has seen for decades. Regards,
Steve Christensen
Executive Director NICRA
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Welcome to The National Ice Cream Retailers Association Brooker's Founding Flavors Ice Cream Cedar Hills, Utah
Surfside Frozen Custard Sea Girt, New Jersey
Cafe Cream Maysville, Kentucky
KC Ice Cream Hopatcong, New Jersey
Francy's Artisanal Ice Cream Bergenfield, New Jersey
Christopher Capps Medinah, Illinois
Paletas la desi Knoxville, Tennessee
L. A. Bauer, LLC Plano, Texas
Papillon Ice Creamery Sebring, Florida
Peterbrooke Chocolate Jacksonville, Florida
Audacious Ice Cream Wilson, North Carolina
Fletcher's Ice Cream Minneapolis, Minnesota
Son’s Ice Cream Kirkwood, Pennsylvania
Mexico Beach Sweets Mexico Beach, Florida
Freezemens Creamery Indian Land, South Carolina
South Mountain Creamery MIDDLETOWN, Maryland
Lidl US, LLC Arlington, Virginia
MADSnacks Syracuse, New York
Scoops Homemade Ice Cream Lake Havasu City, Arizona
A scoop or two Dayton, Nevada
Dreamette/Kim's Sweet Treats Fruit Cove, Florida
BRAINFREEZERY, INC. Chicago, Illinois
The Arctic Cow Salem, Illinois
Big papa's creamery Lancaster, New York
northern lights creamery Fayetteville, New York
501 Dairy Express Halifax, Virginia
Beals Old Fashioned Ice Cream - Old Port Falmouth, Maine
Wadden Systems Inc. Pembroke, New Hampshire
Albion Mercantile Co. Albion, Idaho
Countryside Cones Omaha, Nebraska
Wabbles Rincon, USA
Goldfin Creamery Franklin, Tennessee
Holy Apples! Orchard Clear Lake, Iowa
Yummy Creamery llc Concord, California
The Rite Scoop Murrieta California
Holly Shaw DOUGLAS, Massachusetts
Texas Ice Cream Justin, Texas
Taki Taco Inc Springfield, Illinois Little's North Wales North Wales, Pennsylvania Taylor Belle's, LLC Frankfort, Kentucky MindSpark Ventures LLC Port Charlotte, Florida Polar King Fort Wayne, Indiana igloo Toledo, Ohio FSVI Hagerstown, Maryland
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Food Safety Corner Food Manufacturing Sanitation: What You Need to Know In food manufacturing, nothing is as important as sanitation. Sanitation removes soils, bacteria, and allergens from surfaces and ensures the ice cream and novelties that are being manufactured are safe and wholesome for the consumer. A thorough sanitation program is a must have but getting started can be daunting. The best thing to remember is that sanitation of anything; equipment, environment (walls, floors, etc.) or utensils all follow the same basic steps: 1. Pre-rinse surfaces with hot water to remove any heavy, visible soils. 2. Scrub the item being cleaned with the appropriate cleaning aid and detergent. 3. Rinse the item being cleaned with fresh, potable water. 4. Visually inspect the item being cleaned and re-clean if needed. 5. Sanitize the item being cleaned.
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Additional factors to consider when cleaning are time, temperature, concentration of chemical, and mechanical force. These criteria are typically specific to the type of chemical being used and manufacturer’s recommendation should be referenced. It is important to follow each of the steps outlined above when cleaning.
Cleaning without a detergent or sanitizing a soiled piece of equipment are both ineffective and will not result in a truly clean piece of equipment. Disassembly of equipment is important in food manufacturing; any joints, stacked pieces or small, interstitial spaces can be harborage locations for bacteria or allergenic proteins. Improper cleaning can result in the formation of a biofilm (overgrowth of bacteria that is protected and hard to remove once established). Dairy, in particular, can contribute to a build-up known as milk stone, which provides a protective layer for bacteria to grow. These bacteria can easily be transferred to your finished products and unknowingly be served to customers. Written guides, called Sanitation Standard Operating Procedures (Sanitation SSOPTemplate) are important documents that outline the steps and expectations when cleaning equipment and ensure that the item is being cleaned the same way, every time. SSOPs outline the steps to clean the item, the chemicals to be used (including the concentration), required Personal Protective Equipment (PPE), the frequency of cleaning and who is responsible. These SSOPs should also outline how to confirm the concentration of a chemical and how to react if the chemical is not at the proper concentration.
When choosing chemicals, it is important to note that there are various types of chemicals, each providing a specialized outcome. Contact a cleaning chemical company for more information related to chemical choice and recommended methods. It is advisable to use a chemical that is identified as Food Safe when cleaning food manufacturing equipment, surfaces, and utensils. Keep in mind that if a chemical is food safe, it is only food safe at the recommended concentration and is not safe for direct consumption. All guidelines must be followed related to chemicals, so they do not become a hazard to your consumer or your employees.
To confirm your cleaning protocol is effective, sanitation verification should be performed. This typically includes the use of an instant sanitary indicator, ATP. This practice gives you a nearly instantaneous reading of the amount of soils on the surface being cleaned. Additionally, surface protein tests can be used as a method to confirm the removal of allergenic proteins. The next step after creating your SSOP is training your team. It is critical that each team member receives training on safe chemical handling and hands on training related to the cleaning protocol. Physically demonstrating the cleaning practices from start to finish is helpful. The most effective method for training your team is this three-step approach: 1. Explain the protocol to the team member, this typically includes the employee reading the SSOP and then verbally reviewing the importance of the cleaning process. 2. Physically demonstrating the cleaning steps to the team members, verbally explaining each step you are taking. 3. Ask the team member to complete the task while you observe, providing guidance and feedback as necessary. This training should be recurring, and cleaning observations should be used as a method to confirm your team member is completing the cleaning as outlined in the SSOP and the cleaning method is still effective. Reminding your team of the importance of cleaning and maintaining standards in food manufacturing is crucial. When a thorough sanitation program is not in place, consumers could become ill, Residual allergens could cause a reaction, or a recall could be required. All training must be documented, included the topic of training, the date the training
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occurred, who was being trained, and who trained the employee. Additionally, all cleaning should be recorded in a Master Sanitation Log. This log records the date of the cleaning, what was cleaned, and who performed the cleaning. This record serves as proof that your facility is being cleaned regularly. Without this documentation, it is impossible to prove that the sanitation occurred. Some best practices to consider are having color coded cleaning aids for each area, having an SSOP for your cleaning aids (these can become a harborage point and unknowingly transfer bacteria and proteins around your facility), and completing a validation of your SSOPs to demonstrate that the protocols are effective at removing bacteria, soils, and allergens.
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As you can see, a sanitation program is complex, but it is one of the most critical programs that you have within your facility. Ineffective cleaning can cause numerous issues, all potentially resulting in brand reputation damage and lost trust with your consumers. For additional information and resources, visit www.safeicecream.org.
Amanda Kehres, Graeter's Ice Cream Company
Convention Review This year‘s association trade show in Convention was the largest attended in recent history.
The new logo and icon were also presented and will well received by those in attendance.
Over 400 full attendees joined over 175 exhibitor personnel in 87 booths. This year for the first time the single-day trade show tickets were offered for all three days of the show, producing over 225 visitors to the events over the course of the three days.
Many of the workshops and breakout sessions were well attended and the accompanying surveys reflected that the information in the way that it was presented was overall extremely valuable and excellent. This year, our keynote speaker was John low, CEO of Jeni‘s Splendid Ice Creams. John was on stage for an hour and shared with those in attendance a very frank look at the ups and downs, and the origin story of one of the most recognized ice cream brands in the country. The last portion of his presentation was dedicated to Q&A, and John answered some great questions about investing, bouncing back after their listeria scares, and about growing their business.
The Rosen Plaza, where the event was held, seemed to be the perfect location so far as customer service, space, and proximity to many of Orlando’s attractions. Many exhibitors at the show reported that business was very brisk, with a lot of firsttime attendees at the show, and that they were more than interested in exhibiting next year. Our opening session saw the announcement of a new name and brand for the association. In a nutshell, after a board meeting with a strategic plan or early in 2020, he was determined that the association name and its logo were in need of a refresh. After months of selecting a branding company and working with them, we announced the new association name of the North American Ice Cream Association.
One of the most enjoyable events of these conventions is the supplier party. This is where on the second night of the event, all of the suppliers, attendees and Single day visitors get to rub shoulders. This year it was Disney themed. During this event we also host the charity auction to benefit the Bryce Thompson scholarship. Many business owners and exhibitors brought along items for the silent and live auction, and bidding was fierce.
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This year the auction raised a record $55,000 towards employee scholarships. The crescendo of the event was the awards banquet where many of the awards and scholarships were announced. Here is a short list of the winners: Scholarship Winners: $1000 - Kenzo Morabia from Salt and Straw, Palo Alto, California $1000 - JoHannah Walters from Misty Meadow Farm, Smithburg, Maryland $1000 - Isabelle Hobbs from Dewsters Homemade Ice Cream, Elizabethtown, Kentucky $1000 - Morgan Hansen from Hansen’s Dairy, Waterloo, Iowa $1000 - Jessica Massey from Sweet T’s Ice Cream, White Bluff, Tennessee $1000 - Jordan Berger from Melt, North Myrtle Beach, South Carolina $1000 - Grace Brucks from Parker’s Ice Creams, Boerne, Texas $1000 - Anna Corgan from Sweet Temptations, Grand Haven, Michigan $1500 - Erin Cagle from The Tasty Spoon, Hartford City, Indiana $2000 - Jenna Berger from Melt, North Myrtle Beach, South Carolina $2000 - Kristina Drabczyk from Custard Corner, Trenton, Michigan $3000 - Savannah Jenkins from Rita’s Dairy Bar, Grand Rapids, Ohio $3500 - Halley Falkena from Double Dips Ice Cream, North Plate, Nebraska *Halley was given the top score of 499/500 points! Ice Cream Clinic Vanilla Blue Ilsley’s Ice Cream Yoder’s Southern Creamery
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Karen’s Kreamery Inc. Chocolate Shoppe Ice Cream Co. Andia’s Homemade Ice Cream Red Almost Heaven Ice Cream Queen City Creamery Andia’s Homemade Ice Cream Cockeye Creamery Woodside Farm Creamery Homestead Creamery Bassetts Ice Cream Sweet Temptations MOO-ville Creamery White Sweet Temptations Enstrom Candies Austin’s Homemade Ice Cream Bassetts Ice Cream Blank Slate Creamery Pizzi Farm Ice Cream Reed’s Dairy Chocolate Blue MOO-ville Creamery Cockeye Creamery Wynn’s Ice Cream Co. Outside the Cone Red Kelley Country Creamery Enstrom Candies Homestead Creamery Austin’s Homemade Ice Cream Karen’s Kreamery Inc. Sweet Temptations Blank Slate Creamery Chocolate Shoppe Ice Cream Co. Woodside Farm Creamery White The Ice Cream Club Inc. Krasa’s Kove Almost Heaven Ice Cream Sweet Temptations Ilsley’s Ice Cream Chocolate Shoppe Ice Cream Co. Kelley Country Creamery Reed’s Dairy
Strawberry Blue Enstrom Candies Red Outside the Cone Almost Heaven Ice Cream Chocolate Shoppe Ice Cream Co. Das Ice Cream Café Woodside Farm Creamery Austin’s Homemade Ice Cream Cockeye Creamery White MOO-ville Creamery The Ice Cream Club, Inc. Karen’s Kreamery Inc. Kelley Country Creamery Reed’s Dairy Homestead Creamery
National Winner- Lemon Cheesecake Biscuit Ice Cream by Karen’s Kreamery Inc. of Avondale, AZ.
Grand Master Ice Cream Makers
Regional Winners Best of the Western Region – Karen’s Kreamery Inc, for Lemon Cheesecake Biscuit
Andia’s Homemade Ice Cream Ilsley’s Ice Cream Outside the Cone
Second Place- Earl Grey with Honeycomb, by Milk Jawn of Philadelphia, PA Third Place-S’more Than A Feeling by Austin’s Homemade Ice Cream of Huntington, WV. A total of 77 new flavors were submitted by association member companies. Each flavor is sampled by convention attendees and a vote is taken electronically at the meeting. The winner was announced during the annual banquet at the end of the meeting.
Best of the Southern Region – Austin’s Homemade Ice Cream for S’more Than A Feeling Best of the Midwest Region – Jubie’s Creamery for Choc-A-Lot Best of the Northeast Region – Milk Jawn for Earl Grey with Honeycomb
Best New Flavor of 2021
Best New Flavor Non-Dairy
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National Winner- Peanut Butter Brownie by Yoder’s Southern Creamery of Sarasota, FL
Congratulations to all of our award winners this year.
Second Place- Lemon Cookie by Holy Cow Ice Cream Cafe of Peabody, MA
The convention wrapped up with an awesome local 10 piece band that really had the place hopping and dancing.
Third Place- Non-Dairy Peppermint Bark by Blank Slate Creamery of Ann Arbor, MI Honorable Mentions were given to Lemon Basil Sorbet by Andia’s Homemade Ice Cream of Cary, NC
We hope to see everybody at our next year‘s convention, which was announced will be in Fort Worth Texas.
Forrest Mock Person Of The Year
The Forrest Mock Person Of The Year award is given to those individuals who have provided significant service and dedication to not only their business, but The Association and the ice cream industry as a whole. This year this award was given to Holly Anderson, of Anderson's Frozen Custard. If you have been to a convention in the past 20 years, you’re more than likely have either spoken to Holly, her trusty sidekick Lisa Sorrentino, or one of her managers that have supported the association for many many years.
Conenect With Our New Mentorship Program We are looking for mentors for the Association mentor program. Please CLICK HERE to get eligibility details and sign up today!
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How to Work with a Social Media Manager Target Market
Are you ready to hire a marketing agency or bring on an in-house social media manager? As a business owner, we know this is a big decision but it will definitely be a good one since you are likely wearing too many hats as it is. It’s also a relief to bring in a professional that you can ask questions and bounce ideas off of. However, when it comes to social media and digital marketing, some businesses hire an agency or an internal candidate with the expectation that they will bring in their expertise without having to be part of the process at all. There are a few things you can do as a business owner to help ensure you are hiring the right agency or person and to make sure you are working seamlessly with your digital marketing or social media manager. 5 Tips for Working with a Social Media Manager 1. Educate Yourself First things first, make sure you understand why your business needs social media, understand your short-term and long-term business goals, and how social media can help ask your potential agency or direct hire to help walk you through this process. A social media strategy is an essential first step to learning where you need to be online and how social media can help you reach your goals. 2. Define Your Goals If an agency or social media manager is
willing to start on your account without putting direct goals and KPI’s in place, beware. These are things that absolutely need to be put in place by you before a social media strategy is started. You should be sitting down with your agency or manager to discuss your immediate and long-term business goals to help your social media manager know where to begin. 3. Define Your Voice Work with your social media manager to define your voice before they get started building out your content. Are you a business that is very formal or are you able to bring in a bit of humor? What will your audience expect from you online? These are things that a Manager or agency should be able to help you build out but they will definitely want your input on how you want your business to be perceived by your audience online. 4. Communicate A social media manager or agency should be a partner and an extension of your business. We can never relay this point enough. Make sure you communicate allimportant business updates to them so they can share that information with your online audience. This will help to ensure that your social media is up-to-date with what is going on inside your business or brick-and-mortar location. Make sure to alert them to any sales or specials and especially any customer issues that may pop up.
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5. Stay Involved We know! You hired someone so you wouldn’t have to be involved. But hear us out. While you certainly don’t have to be involved in the everyday aspect of your agency’s or social media manager’s work, make sure you are keeping an eye out for interesting content within your business. You shouldn’t just hand over your accounts to a social media manager and forget about them. We want you to be social media aware. For example, if you get an interesting customer in your store and you want to take a picture with them, do it! Send it to your manager (with the customer’s name and permission of course) so they can post it to the appropriate platforms. This is the best way to showcase exactly what is going on in the now and the best way to establish your brand as authentic.
Target Market
Don't miss a beat Confirm your contact detials on your membership profile are correct to ensure you keep up to date will all things Ice Cream
CLICK HERE
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Webinar Member Benefits and Website Information
January 21st 2022 11:00 am
Join The Conversation Have you joined the private forum for association members? The forum is a great way for association members to share ideas, questions and best practices. Click HERE to join now!
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MARKETING CALENDAR DECEMBER
2021 Daily Holidays
Basketball Day: 1 Special Education Day: 2 World Pear Day: 3 National Cookie Day: 4 International Ninja Day: 5 World Trick Shot Day: 6 National Cotton Candy Day: 7
Day: 8 Pretend To Be A Time Traveler Official Lost & Found Day: 9 Gingerbread House Day: 10 National App Day: 11 National Cocoa Day: 12 Yoga Day: 14 National Ugly Christmas Sweater Day: 16 Wright Brothers Day: 17 Answer The Telephone Like Buddy The Elf Day:18 National Sangria Day: 20 World Peace Day/Winter Solstice: 21 Forefathers Day: 22 Festivus: 23 Christmas Eve: 24 Egg Nog Day:24
Christmas: 25 National Candy Cane Day: 26 Link National Thank-you Note Day: 26 Howdy Doody Day: 27 Visit The Zoo Day: 27 National Chocolate Day: 28-29 Pledge of Allegiance Day: 28 Tick Tock Day: 29 Bacon Day: 30 First Nights: 31 New Years Eve: 31
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JANUARY 2022 Daily Holiday
New Years Day: 1 Polar Bear Plunge or Swim Day: 1
National Cheese Lovers Day: 2 Drinking Straw Day: 3 National Chocolate Covered Cherry Day: 3 Trivia Day: 4 National Keto Day: 5 Whipped Cream Day: 5 National Shortbread Day: 6 National Technology Day: 6 Bubble Bath Day: 8 Earth's Rotation Day: 8 National English Toffee Day: 8 National Cut Your Energy Costs Day: 10 National Hot Tea Day: 12 Rubber Ducky Day: 13 Bean Day: 14-15 Organize Your Home Day: 14 National Bagel Day: 15 National Hat Day: 15 Thank Your Mentor Day: 15 National Use Your Gift Card Day: 15 Fig Newton Day: 16 World Religion Day: 16 World Snow Day: 16
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Popeye Day: 17 Martin Luther King Day: 17 Popcorn Day: 19 Get to Know Your Customers Day: 20 International Sweatpants Day: 21 National Pie Day: 23 National Peanut Butter Day: 24 National Irish Coffee Day: 25 National Peanut Brittle Day: 26 National Geographic Day: 27 National Kazoo Day: 28 National Pediatrician Day: 28 National Puzzle Day: 29 Croissant Day: 30 Bubble Wrap Appreciation Day: 31
A NOTE FOR OUR SUPPLIER MEMBERS
Hey there, Supplier Member. Hopefully by now you have seen quite a few changes in the way NICRA is improving member benefits and communicating with our members. Our main method of communication is still our monthly Bulletin published on the 10th of each month. Up until recently, the NICRA Bulletin has struggled to attract advertisers and we have been offering free ads to those supplier members who contributed an article.
THE GOOD NEWS IS..... We have recently put extra effort into increasing the effectiveness of the Bulletin with the following functions: Full Color Front Cover President and Executive Director Messages Monthly Food Safety Articles Marketing and Event Calendars More Links to articles and online content. This has led to high engagement through open rates and link clicks. With this higher engagement, we are having more inquiries by Supplier Members about advertising to our members again in the Bulletin. For this purpose, we are publishing the NICRA Bulletin Advertising rates for 2021.
Please find them as follows: 1 issues 3 issues
6 issues
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issues 1/4 page
$70
$65
$60
$50
1/2 page
$90
$85
$80
$70
Full Page
$160
$150
$140
$120
DISPLAY ADVERTISING Frequency rates are based on the total number of insertions used within a twelvemonth period. Space Reservations: 10th of month preceding publication Material Deadline: 15th of month preceding publication.
Please direct any questions to Steve Christensen, Executive Director at the below contact details. 743 Spirit 40 Park Dr, Suite 121, Chesterfield MO 63005 636 778 1822 * Toll Free: 866-303-6960 E-Mail: info@nicra.org * Web: www.nicra.org
NICRA OFFICERS 2021 President Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Vice President Patti Otte, Sweet Firefly Gourmet Ice Cream, Richardson. TX Treasurer Charlie Wilcox, Marianne’s Ice Cream, Santa Cruz, CA
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Secretary Kelly Larson, Sweet Temptations, Grand Haven, MI Immediate Past President George Xouris, Andia's Ice Cream, Cary, NC Executive Director Steve Christensen, Chesterfield, MO Terms Ending Annual Meeting 2021 Bob Hearn, Hearn’s Ice Cream, St Mary’s ON Canada Zach Burton, Nielsen Massey, Waukegan IL Christine D’Amico, Over the Top, Pleasant Hill IA Terms Ending Annual Meeting 2022 Charlie Bomboy, Bomboy's Homemade Ice Cream, Havre De Grace, MD Dirk White, The Alaskan Creamery, Sitka, AK Kyle Cameron, Joy Cone Company, Wirtz, PA Rick Pizzi, Pizzi Farm Ice Cream, Waltham, MA Jill Curran, Kimball Farm, Inc., Westford, MA Terms Ending Annual Meeting 2023 Valerie Henrici, Sue Kloter, Donnie Montgomery, Andy Jones, 2020 SUPPLIER OFFICERS President Ben Keser, Novelty Cone, Pennsauken Township, NJ Vice President Evan Waldt, Ice Cream Equipment Spec. Reno, NV Secretary/Treasurer Nichole Theriault, I.Rice & Company, Inc.. Philadelphia, PA Chairman Kyle Cameron, Joy Cone Co., Hermitage, PA COMMITTEES AND COMMITTEE CHAIRMAN Executive Committee David Deadman, Chocolate Shoppe Ice Cream, Madison, WI Nominating Committee George Xouris, Andia’s Homemade Ice Cream, Morrisville, NC
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Convention Committee Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Membership Committee Patti Otte, Sweet Firefly Gourmet Ice Cream, Richardson. TX Ice Cream Clinic Committee Christine D’Amico, Over the Top, Pleasant Hill IA Scholarship Committee Sue Kloter, Kloter Ice Cream Barn, Ellington, CT NONDISCRIMINATION POLICY NICRA is committed to a policy of nondiscrimination in all of its endeavors. To that end, NICRA shall not tolerate any words or acts of discrimination, harassment or any inappropriate behavior in general against any person affiliated with NICRA, including its members and guests, with regard to race, sex, color, creed, religion, age, national origin, disability, marital status or sexual orientation.
This Bulletin is published by: National Ice Cream Retailers Association 743 Spirit 40 Park Dr., Suite 121 Chesterfield, MO 63005
George Xouris, Chairman Publications Committee Steve Christensen, Executive Director, National Ice Cream Retailers Association.
This issue of the NICRA Bulletin is now available online at http://www.nicra.org. Click on the Members Only button and enter your Username and Password. If you cannot find your Username and Password, call the NICRA office at 866-303-6960 or send an e-mail to info@nicra.org requesting the information.
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