This study evaluated the health and personal hygiene practices of the ice cream peddlers, the respondents’ food safety awareness and practices, and the sanitary requirements in producing ice cream. It also examined the microbial presence in some selected local ice creams in Batangas City. Both the descriptive and investigatory methods were used in the conduct of the research. Only four identified ice cream makers with sanitation permit were included as respondents and were given a questionnaire on safety awareness and ice cream making practices. The researchers used purposive sampling in selecting the peddler-respondents since there were only a few vendors identified by their ice cream manufacturers. The peddler-respondents were assisted in answering the questionnaire in order to determine their personal hygiene and sanitation practices. Analysis of the results was through percentage method, weighted mean, and one-way ANOVA test. Microbial examination was limited to the absence and presence of microbes only. The products were subjected to culture test for three days to identify the microbial growth and microbes. The results of the study revealed that some of the food handlers neglected some of the critical aspects in the manufacture of ice cream like personal hygiene and sanitation. The study reflected that there was a significant difference among the ice cream peddlers’ personal hygiene and their practices; ice cream makers possess a low level of awareness and perform poor sanitation practices while in production. Incidentally, five different bacteria associated with food intoxication, poisoning and infection were identified. The researchers proposed an enhancement program or the improvement of the practices of the food handlers and for the safety of the ice cream consumers.