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43
Apparatus.
The ice cream or "mix" should be prepared and boiled in heavily tinned, monel metal
or enamelled metal receptacles.
The ice cream should be stored in heavily tinned, monel metal or enamelled metal
receptacles j'rovided with a metal cover. The covers should have a raised perforated ridge
to allow for cooling and evaporation. Always place the receptacles either empty or full on
shelves, never on the ground.
All pans, whisks, spoons and spatulas should be scalded, thoroughly washed in hot water
and soda and rinsed immediately after use. Never rest the spoons or spatulas on the ground,
rest them in a clean pail.
The containers for freezing should be scalded and washed in the same way before use.
Don't forget to scald and wash the inside of the lids of the containers.
Don't touch the cream with the fingers, use a clean spoon, whisk, ladle, etc., or some
other suitable appliance.
Keep the lid of the freezer on as much as possible so that freezing salt, small pieces of
ice, dust, dirt, or germs cannot get into the ice cream.
Materials.
All ingredients and utensils should be stored in the room and not 011 landings, passages,
or in yards.
Keep the milk covered and cool it until required for use.
Person.
The hands, especially the finger nails, should be kept clean; a scrubbing brush should be
used; linen sleeves should be put on before commencing the making of the ice cream.
General.
Have plenty of hot water and soda ready.
Cleanliness of place, person and apparatus is of supreme importance.
During the year there were 44 premises in the Borough where ice cream was
manufactured, and in addition to my inspections 223 inspections of these premises were
made, and five notices were served.

During the summer of 1928 nine samples of ice cream were purchased and
submitted to bacteriological examination.