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107
However, in order to minimise the risk of contamination and
the spread of infection, the policy in Greenwich has been to
encourage the sale of "wrapped" or "carton" ice cream in
preference to the manufacture and sale of it " loose."
The Ice Cream (Heat Treatment, etc.) Regulations, 1959.—In
consolidating and amending the previous Regulations 1947 to 1952.
these Regulations, operative from 27th April of the previous year,
require, inter alia, that ingredients used in the manufacture of icecream
be pasteurised by one or other of three specified methods,
viz.:—
Method I. The mixture shall be raised to and kept at a temperature
of not less than 150°F. for at least 30
minutes.
Method II. The mixture shall be raised to and kept at a temperature
of not less than 160°F. for at least 10
minutes.
Method III. The mixture shall be raised to and kept at a temperature
of not less than 175°F. for at least 15
seconds.
An alternative to pasteurisation is given, namely, sterilisation
and in this instance the mixture shall be raised to and kept at a
temperature of not less than 300°F. for at least 2 seconds.
Subsequent to pasteurisation or sterilisation the mixture shall
be reduced to a temperature of not more than 45°F. within l½ hours
and shall be kept at such a temperature until frozen, after which it
must be kept at a temperature not exceeding 28°F. up to the time
of sale.