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The mix is made up in the usual way — pasteurised, homogenised and cooled
exactly as for hard ice cream although the fat content, for technical reasons,
is lower - 7% as against an average 12%.
At the factory, the mix is filled automatically into one gallon plastic
bags and cardboard cartons and loaded into a refrigerated van kept at approximately
30°F. at which temperature it is delivered to a depot or direct to
the retailer.
The Ice Cream (Heat Treatment) Regulations 1947 requires that a mix
shall be kept at a temperature of 45°F. until freezing in the machine installed
in the shop or van and it is here that difficulties occur. Firms, operating
their own retail vans, employ cleaners to cleanse and sterilize the machines
on arrival at the depot at the end of the day but shopkeepers, snack bar
owners or independent itinerant vendors often have no idea at all of sterilization
or its importance.
Samples taken at the factory during 1961 gave results as follows
Grade 1-44
Grade 2-28
Grade 3 - 4
Grade 4 - 6
or 88% grades 1 and 2 and 12% grades 3 and 4 which is satisfactory when
viewed against Ministry recommendation of at least 80% in grades 1 and 2.
FOODS FOR EXPORT.
In order to satisfy the Authorities of importing countries overseas it
is necessary for the exporter to obtain a certificate of purity signed by the
Medical Officer of Health for the district from which the food is shipped.
During the period covered by this report 14 inspections were made of foods
exported from the district: 14 certificates of purity were issued.
FOOD POISONING — (See Infectious Diseases).