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MILK SUPPLY
Eight distributors' premises were registered during the year. Four
were registered for the first time and four were changes of occupiers.

ICE CREAM
The Ice Cream (Heat Treatment, etc.) Regulations, 1947 to 1952
provide that ice cream must not be allowed to reach a temperature in
excess of 28°F. before it is sold to the consumer and I am pleased to
note that the manufacturers are insisting that if for some reason this
requirement is not met the dealers should return the ice cream for
re-processing.
The principal remaining risk of contamination of ice cream arises
from unwrapping the product before serving or serving with inefficiently
sterlised dispensing instruments. Examples of the latter have been noted
in the past and unfavourable bacteriological reports received on the ice
cream. Chemical and other methods which are available to obviate
these risks have been recommended by this department and are now
generally adopted.
Ice cream is manufactured now in this Borough at only one premises,
but there has been a further increase in the number of premises at which
ice cream is sold and 187 premises are registered for this purpose.Most
traders now sell only pre-packed ice cream.
Twelve samples of ice cream were taken during the year and submitted
for bacteriological examination. The results were as follows:—
Grade 1 Grade 2 Grade 3 Grade 4
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BAKEHOUSES
There are fourteen bakehouses in the Borough, three of them being
underground. The three underground bakehouses continue in use and
are frequently inspected to ensure that suitable hygienic conditions are
maintained. In July 1954 the quinquennial inspection required by
Section 54 of the Factories Act, 1937 was carried out. This section
requires the local authority to inspect all basement bakehouses every
fifth year and if they are found unsuitable as regards construction,
height, light, ventilation or hygienic conditions to revoke the certificates
of suitability. All three underground bakehouses were found to be
satisfactory.
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