Many people who make ice cream cones in India use flour and ingredients that are not stored properly, leading to the risk of infection.

Traditional ice cream stalls in India often make ice cream cones by hand, but do not always ensure hygiene during the processing process.

There are places in India that make ice cream cones that do not use gloves when coming into contact with dough and ingredients, increasing the risk of food contamination.

Wheat flour and ingredients for ice cream cones at some stores are not stored in clean conditions, easily contaminated with dust and bacteria.

Many ice cream cone stalls in India do not properly clean processing equipment, leading to the risk of bacterial infection in the ice cream shell.

Ice cream cones in some places in India are grilled on unclean fires, increasing the possibility of bacteria entering the food.

There is often a situation of using old grease to bake ice cream shells, which is not only unhealthy but also causes an unpleasant taste.

The process of making ice cream cones in some areas in India may lack refrigeration measures, making the ingredients susceptible to spoilage.

People who make ice cream cones do not wash their hands thoroughly before working, increasing the risk of transmitting diseases from hands to food.

Ice cream cones at some stalls are not stored in a clean environment and are easily contaminated from road dust and external environmental factors.

The above statements reflect the hygiene problems that can occur when making ice cream cones in India, increasing the risk of affecting consumers' health.