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254
Preserved Food and Ice Cream Premises
In accordance with the provisions of the Food and Drugs Act,
1955, Section 16, all premises with the exception of schools, clubs,
hotels or restaurants, used :—
(a) for the sale, or manufacture for the purpose of sale, of ice
cream, or storage of ice cream intended for sale; or
(b) for the preparation or manufacture of sausages or potted,
pressed, pickled or preserved food intended for sale;
are required to be registered by the owner or occupier with the
Local Authority.
Preserved Food Premises (meat, fish, etc.)—The total number of
premises on the register at 31st December, 1968, was 235.
Five hundred and eighty-eight visits of inspection were made to
Preserved Food premises and Fried Fish shops as a result of which
a number of sanitary defects were remedied.
Ice Cream Premises—By the end of the year the total number
of registered Ice Cream premises stood at 583.
Visits to these premises were made on 119 occasions and 30
improvements were effected.
Manufacture and Sale of Ice Cream
Ice Cream Sampling (Bacteriological Examination)—Use was
made of the Public Health Laboratory Service as provided for
under the National Health Act and 71 samples were submitted for
examination and the ice cream graded according to the Ministry's
provisional grading scheme. The grading is based on the results of
the Methylene Blue Reductase Test and a summary of this year's
reports is given in the following table :—
Samples Time taken to Reduce Provisional
taken Methylene Blue Grade Observations
48 4½ hours or more 1 Satisfactory
10 2½ to 4 hours 2 Sub-standard
12 ½t to 2 hours 3 Unsatisfactory
1 0 hours 4 Most Unsatisfactory