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In addition to the routine visits made to the regular catering
establishments permanently connected with these Halls, the Inspection
of all exhibition stands concerned with the production, preparation
and sale of food and drink were made, with particular regard to the
requirements of the Food Hygiene Regulations 1955. Despite the restricted
space and conditions Inevitably associated with exhibition
stands, a satisfactory standard of hygiene was obtained.
Ice Cream
Under Section 16 Food and Drugs Act 1955 the Public Health Committee
approved the registration of 9 new applications for the sale of
Ice cream, and at the end of the year the premises of 275 retailers
and 6 manufacturers were on the Council's register.
The Council's Inspectors made 306 visits to premises where Ice
cream Is sold, stored or manufactured.
Ice Cream (Heat Treatment etc.) Regulations 1947-1952.
In the manufacture of Ice cream for sale for human consumption
these Regulations require:-
(1) Where a complete cold mix Is used which Is reconstituted wit
water and to which nothing Is added other than colouring,
flavouring, fruit, nuts, chocolate, etc., the product must
be converted Into Ice cream within one hour of reconstltutlc
(2) In any other case, the Ingredients after mixing shall not be
kept for more than one hour at any temperature which exceeds
450F before being subjected to heat treatment by one of the
following methods.
Method 1. The mixture shall be raised to and kept at
a temperature of not less than 150° F for 30
minutes.
Method 2. The mixture shall be raised to and kept at a
temperature of not less than 160°F for 10
minutes.
Method 3. The mixture shall be raised to and kept at a
temperature of not less than 175°F for 15 seconds.
After heat treatment by one of these methods, the mixture must
within 1½ hours be reduced to a temperature of not more than 45°F and
so kept until the freezing process is begun.
Ice cream must not be sold unless It has been kept at a temperature
not exceeding 28°F since being frozen, and It must be protected
from dirt, dust or otner contamination at all times during Its manuture,
storage and distribution.
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