“The guide compiles valuable information in a single place to assist ice cream makers in understanding not only the requirements and expectations of federal regulators, but also what are the best tools and practices available for effectively controlling Listeria monocytogenes in ready-to-eat food environments, such as ice cream manufacturing facilities,” says John Allan, IDFA vice president of regulatory affairs and international standards. “The industry has a continuing commitment to focus on promoting a culture of food safety in all plant operations, and we’re offering the resource guide as a complete tool kit to support their efforts.”