View report page

(57)
ICE CREAM (HEAT TREATMENT) REGULATIONS, 19A7 - 1952
These Regulations control the preparation and subsequent treatment
of ice cream „ Ice Cream must be kept at a temperature of not more than
28° F. and should the temperature rise above 28° F. the ice cream must
be subject to further heat treatment and again kept at a temperature
not exceeding 28° F. The Methylene blue test is recommended as a guide
for ascertaining the bacteriological cleanliness of ice cream, the time
taken to decolourise Methylene blue being recorded and the samples
graded as follows
Provisional Time taken to reduce
Grade Methylene blue
1 4½hours or more
2 2½ to 4 hours
3 ½ to 2 hours
4 Less than ½ hour
During 1953, 75 samples of ice cream were examined and graded as
follows
Taken
Grade Wrapped from Total
1 38 30 68
2-11
3-33
4 - 1 3 3
Totals 38 37 75
In addition to the above, 31 iced lollies were examined, all of
which satisfied Grade I.
Samples falling within Grade I and 2 are regarded as satisfactory,
whilst Grades 3 and A indicate carelessness in hygiene at some stage in
the manufacture, handling or storage of the ice cream. It is the
practice in Fulham to investigate fully when samples fall within the
latter grades.