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Meat, Tinned, Miscellaneous
Luncheon Meat 24 tins Milk 277 tins
Meat Loaf 2 tins Cheese 6 lbs.
Veal, Jellied 4 tins Cheese 1 pkt.
Corned Beef 139 tins Mincemeat 3 jars
Ham 32 tins Soup 8 tins
Ham 27½ lbs. Cream 5 jars
Pork 5 tins Coffee 1 tin
Meat Pudding 1 tin Jam .& Marmalade 10 jars
Pressed Beef 10 tins Capers 1 jar
Stewed Steak 31 tins Cornflower 14 lbs.
Sponge Mixture 26 lbs.
Blancmange Powder 42 lbs.
Meat, Fresh Orange Juice 1 bot.
Spaghetti 2 pkts.
Beef 940 lbs. Ketchup 3 jars.
Mutton 154 lbs.
Oxtails 127 lbs.
Lamb 929 lbs.
Kidneys 140 lbs.
Offal 214 lbs.
Pork 67 lbs.
Pork Sausages 13½ lbs.
MANUFACTURE, STORAGE AND SALE OF ICE-CREAM
Seventy-eight registrations of premises were in force at the
beginning of the year, and a further five were added during the
year.
Sixty visits to premises were made during the year, in addition
to forty-seven visits for the purpose of obtaining ice-cream samples.
Ice-Cream Samples (Bacteriological examinations)
The table given below shows a continued improvement in the
bacterial quality of the ice cream; the Grade I percentage has increased
from 80 per cent in 1953 to 88.7 per cent in 1954, and only 2
samples fell into Grade II. Against this 2 samples were classified
as Grade III and one as Grade IV as compared with 1 and none
respectively for 1953.
For the 44 samples taken, the results are as follows:—
Grade I — 39 samples, 88.7 per cent.
Grade II — 2 samples, 4.5 per cent.
Grade III — 2 samples, 4.5 per cent.
Grade IV — 1 sample, 2.3 per cent.
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