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In addition, 27 samples of ice-cream were taken for chemical
analysis by the Public Analyst, all of which complied with the
standard laid down by the Food Standards (Ice Cream) Regulations
1959. These Regulations which replace the Food Standards (Ice
Cream) Order 1953 prescribe amended standards for ice-cream and
introduce separate standards for dairy ice-cream (or dairy cream ice
or cream ice) and for milk ice. The standards for dairy ice cream
and for milk ice provide that they shall contain no fat other than
milk fat except such as may be introduced by the use of any egg,
any flavouring substances or any emulsifying or stabilising agent.
The requirement in the 1953 Order that ice-cream should contain
not less than 10 per cent. of sugar is replaced by a provision that no
type of ice-cream shall contain any artificial sweetener. The
minimum standard for fat content (5 per cent) and milk solids other
than fat (7½ per cent) remain. The fat content of the samples taken
ranged from 8.8 per cent to 13.2 per cent.
Ice Cream and Preserved Food Premises.
Under Section 16 of the Food and Drugs Act 1955, no premises
with certain exceptions, may be used for:—
(a) the sale of the manufacture for sale of ice-cream or the
storage of ice-cream intended for sale, or
(b) the preparation or manufacture of sausages, or potted,
pressed, pickled or preserved food intended for sale unless
they are registered under this section for that purpose by
the local authority.