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47
(a) ICE CREAM. In connection with the retail sale of ice cream, 20 new
applications for registration were approved, and at the end of the year the
premises of 292 retailers were registered as well as those of 36 manufacturers.
Samples of ice cream to the number of 39 were submitted for bacteriological
examination (Methylene Blue Test) and were graded as follows:-
Grade 1 19
Grade 2 12
Grade 3 3
Grade 4 5
Samples falling in Grades 1 and 2 are generally considered to be satisfactory:
samples falling in Grades 3 and 4, more especially when they continue
to fall into these grades, usually indicate faulty methods of treatment
or handling and necessitate detailed investigation into all stages of manufacture
and handling.
Food Standards (Ice Cream) Order, 1951 and Food Standards (Ice Cream) (Amendment)
Order, 1952. The Order of 1951, operative from 1st March, 1951 to 6th
July, 1952, laid down the food content of ice cream to be not less than 5 per
cent, fat, 10 per cent. sugar and 7½ per cent. milk solids other than fat.
The Food Standards (Ice Cream) (Amendment) Order, 1952, was operative from 7th
July, and provided that ice cream should contain not less than 4 per cent. fat,
10 per cent. sugar and 5 per cent. milk solids other than fat,
Of the 30 samples submitted for analysis, under these Orders, one was
found to be deficient in fat to the extent of 2.5 per cent. The vendor was
sent a warning letter.
Ice Cream (Heat Treatment, etc.) Amendment Regulations, 1951. These Regulations,
operative from 18th January, 1951, embody the Ice Cream (Heat Treatment,
etc.) Regulations, 1947 and 1948, and broadly require that the ingredients of
ice cream, other than a "complete cold mix", a product capable of manufacture
into ice cream with the addition of water only, after mixing shall not be kept
for more than one hour at any temperature which exceeds 45°F before being
subjected to heat treatment in the following manner: raised to and kept at a
temperature of not less than 150°F. for 30 minutes or alternatively of not
less than 160°F. for 10 minutes and then reduced to a temperature of not more
than 45°F within 1½ hours and shall be kept at such temperature until the
freezing process is begun. Manufacturers of ice cream must use indicating
and recording thermometers, and the records of the temperatures to or at which
the ice cream is raised, kept or reduced shall be preserved for a period of
not less than one month. The Regulations further require that ice cream
shall not be sold unless it has been kept at a temperature not exceeding 28°F.
since being frozen.
(b) PREPARATION OR MANUFACTURE OF SAUSAGES OR POTTED, PRESSED,
PICKLED OR PRESERVED FOOD INTENDED FOR SALE. At the end of the year
154 premises were registered:-
Preservation of meat and manufacture of sausages 121
Curing of fish 19
Pickling of fish l
Manufacture of meat pies and jellied eels 6
Manufacture of vinegar and non-brewed condiment. 3
Manufacture of pickles 1
Manufacture of potato crisps 3
SECTION 17. Notification of cases of Food Poisoning, Under this section
a medical practitioner is required to send to the Medical Officer of Health
Particulars of any person whom he is attending for Food Poisoning or for suspected
Food Poisoning. Notifications relating to nine persons were received