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42
Registration of Premises used in Connection with the
Manufacture, Sale or Storage of Ice Cream.
On 1st January, 1949, 118 premises were registered for the sale and
storage of ice cream. During the course of the year applications were
received in respect of 33 further premises and these were duly registered,
making a total of 151 registered premises at the end of the year.
At the commencement of the year 8 premises were registered for the
manufacture of ice cream. During the year 3 further premises were
registered for the manufacture of ice cream, making a total number at
the end of the year of 11.
Ice Cream (Heat Treatment, etc.) Regulations, 1947.
During the year 111 samples of ice cream were submitted for
examination by the methylene blue test. The samples were classified in
the provisional grades, as follows:—
Grade 1 36
Grade 2 25
Grade 3 25
Grade 4 25
The above grading is based upon the method of examination recommended
by the Ministry of Health. In this test the grading is consequent
upon the time taken for a measured volume of the ice cream to reduce
the colour of a measured volume of methylene blue dye."
Grade 1 Over 4£ hours.
Grade % Between 2 and 4½ hours.
Grade 3 Between ½ and 2 hours.
Grade 4 Under ½ hour.
Bacteriological Examination of Ice Cream.
Five samples of ice cream were submitted to the Bacteriologist for a
plate count and coliform test. The results obtained were as follows:—
Standard "A" 3
Standard "B" 2
Unsatisfactory nil
Standard "A" is the standard to aim for in assessing the purity of
ice cream and samples falling within this category may be considered
good. Ice creams which satisfy Standard "B" may be accepted although
they cannot be considered very satisfactory.