London's Pulse: Medical Officer of Health reports 1848-1972

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Sutton and Cheam 1963

[Report of the Medical Officer of Health for Sutton and Cheam]

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(d) Milk Ice or Milk Ice containing fruit, fruit pulp or fruit puree
shall contain not less than 2½% milk fat and no other fat
(save as mentioned in second paragraph above), and not
less than 7% milk solids other than fat.

13 samples of locally produced ice cream were submitted to chemical examinaticn during the year and found to contain constituent percentages above the prescribed standard, as unden:–

Constituent Percentages
Sample No.FatMilk Solids other than fat
329510. 613.5
33025.68.5
33215.39.0
33496.29.6
33655.09.5
336611.013.0
33826.49.0
33955.49.0
33966.512.5
34116.29.3
34208.012.3
342614.512.0
34408.2. 10.0
Average7.6110.55

ICE LOLLIES
BACTERIOLOGICAL EXAMINATION
There is no prescribed standard for water ices or ice lollies sold as
such, but as in former years ice lolly samples have been submitted to a
test similar to the one applied to ice cream.
Thirty-one lollies were examined and found to be satisfactory.
FOOD & DRUGS ACT, 1955
FOOD HYGIENE (GENERAL) REGULATIONS, 1960
These regulations which came into operation on the 1st October, 1960
amend and consolidate the Food Hygiene Regulations 1955 to 1957.
A number of amendments have been embodied in the general provisions
of the Regulations in the light of the experience gained since they first
came into operation. The most important of these amendments are described
below
(a) The term "catering business" has been introduced into regulations
25(2) (temperature at which certain foods are to be kept) and 28(1) (supply
of water to stalls), in order to indicate more clearly the type of business to
which these requirements apply.
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