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(17)
requirements of the Act is secured at the planning stage. It is
remarkable that so many shopfitters do not make any provision for ventilation
in the shop front until their attention is drawn to the point.
ice cream.
All samples of ice-cream are taken to the Central Public Health
Laboratory, Colindale, for testing by the Methylene Blue Test. This is
merely indicative and provides no legal standard: the Public Health
Laboratory Service suggest that owing to the numerous factors governing the
hygienic quality of ice-cream it is unwise to pay too much attention to the
bacteriological results on any single sample, judgement being based rather on
a series of samples. It is suggested as desirable that at least 5Qfft>
should fall into Grade I, 80% into Grades I or II, not more than 20% into
Grade III and none into Grade IV.
There is one company registered for the manufacture of ice-cream and the
following table gives the results of samples taken from the factory, an
improvement over the figures for last year.
Grade I 83 (85.8%)
Grade II 19 (96.2% - Grades I and II)
Grade III 4 ( 3.8%)
Grade IV Nil
The company concerned, whose distribution is mainly through the medium
of mobile vans, have followed the trend in the trade of going over to the
production of "Soft Ice-cream". This product is made up in the factory as
a pasteurised liquid mix, packed in plastic containers, which must be kept
below 45°F, until it is frozen. The freezing process is carried out in a
machine installed in the van and operated by the' salesman on each sale,
delivering ice-cream at a temperature little below the critical freezing
temperature of the mix.
The introduction of new methods of manufacture normally means a reduction
in the handling necessary, but this is regrettably not so in the instance of
the production of this type of ice-cream. The system obviously lays a
fcaavy onus on the salesman, who is now responsible for the cleansing and