This chapter provides general guidance for maintaining high standards of hygiene in frozen dessert manufacturing plants, including critical aspects of plant design, equipment selection, and operational practices to ensure food safety. We emphasize the importance of hygienic design, proper sanitation practices, compliance with regulatory requirements, and adherence to key equipment specifications such as those provided by 3-A Sanitary Standards, Inc. We include general recommendations for equipment maintenance, facility layout, and the handling of raw ingredients and final products. This chapter aims to help manufacturers prevent contamination and ensure the production of safe, high-quality frozen desserts by highlighting concerns presented by past food safety incidents. This chapter includes references to regulatory reports and standards as a suitable resource for anyone involved in the design, operation, or regulation of frozen dessert manufacturing facilities.