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39
In many cases attention has been drawn to infringements, and
advice has been given in an endeavour to help management and staff
to reach a higher hygienic standard.
Ice-Cream.
Premises manufacturing, storing or selling Ice-Cream have been
regularly supervised, a total of 92 visits being made. Two premises
are registered for the manufacture of ice-cream, and 108 premises are
registered for sale and storage; both manufacturers carry out the
heat-treatment of ice-cream by raising the product to a temperature
of not less than 160°F. for 10 minutes, and the high-temperature-shorttime
method of heating to 175°F. for 15 seconds, permitted by the
Ice-Cream (Heat Treatment) Regulations, 1952, is not in use.
Eighty-six samples were submitted to the Public Health Laboratory
for examination, and 65 were satisfactory (Grades I and II) and
the remaining 21 were considered to be unsatisfactory (Grades III and
IV). The unsatisfactory samples were followed up by careful
inspection of the premises, equipment and methods of manufacture
and storage. Fourteen of these samples came from eight retailers'
premises and were due to unsatisfactory methods in sterilizing the
servers. Four of the samples were taken from a restaurant where
investigation showed that the main water supply was being contaminated
in an old uncovered storage tank; a chain of contamination
followed from the server water to the servers and then to the ice-cream.
The remaining three samples were taken from a local manufacturer,
and in this instance, it was found that the cooling process was being
delayed. In carrying out these investigations, 43 samples of server
water were examined bacteriologically of which 13 were found to be
unsatisfactory. In all cases the necessary improvements were advised
and carried out to eliminate unsatisfactory results.
The policy in sampling is to concentrate upon premises which
have produced unsatisfactory samples in the past, and to sample only
occasionally those dealers who produce good results. The standard
of ice-cream production, storage and sale is generally high and complies
with the Ice-Cream (Heat Treatement) Regulations, 1947/52.
Sampling for Bacteriological Examination.
A wide range of food was sampled during the year, attention
being concentrated on those foods which provide a good medium for
bacterial contamination.