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SECTION 14 (Registration of premises used in connection with the manufacture
or sale of ice-cream or pre served food &c.). This section provides for the
registration by the local authority of premises used in connection with the
sale, or the manufacture for the purpose of sale, of ice-cream, or the storage
of ice-cream intended for sale, or the preparation or manufacture of sausages
or potted, pressed, pickled or preserved food intended for sale.
(a) ICE CREAM. In connection with the retail sale of ice-cream, 22 new
applications for registration were approved by the Public Health Committee, and
at the end of the year the premises of 376 retailers and 12 manufacturers
were registered. Samples of ice-cream to the number of 63 were taken from
retailers and manufacturers and submitted to the Public Health Laboratory
Service for bacteriological examination (Methylene Blue Test), and were
reported on as follows:-
Grade 1 35
Grade 2 13
Grade 3 9
Grade 4 6
In the case of samples falling in Grades 3 and 4, further samples were taken
and the methods of manufacture and handling at all stages were investigated.
The Food Standards (Ice Cream) Order, 1953. This Order provides for 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. Of the ten formal and forty-four
informal samples taken for analysis, two informal samples did not comply with
these standards:-
(a) 13.3% deficient in non-fatty milk solids;
(b) 5.3% deficient in milk solids.
Follow-up formal sanples in these two cases were satisfactory-
Ice Cream (Heat Treatment. &c. Regulations) 1947-1952» These Regulations
require in the case of the manufacture of ice-cream.
1. where a "complete cold mix" which is reconstituted with water,
colouring, flavouring materials, etc. is used the product must be
converted into ice-cream within one hour of reconstitution;
2. in any other case the ingredients after mixture shall not be kept for
more than one hour at any temperature which exceeds 45°F. before
being subjected to heat treatment by one or other of the following
methods:
(i) the mixture shall be raised to and kept at a temperature of not
less than 150°F. for 30 minutes;
(ii) the mixture shall be raised to and kept at a tenperature of not
less than 160°F. for 10 minutes;
(iii) the mixture shall be raised to and kept at a temperature of not
less than 175°F. for 15 seconds.
After heat treatment the mixture must within 1& hours be reduced to a
temperature of not more than 45°F. and so kept until the freezing process is
begun. a further requirement is 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 Five premises were removed from the register
following cessation of the trade for which they were registered and the following
two new registrations were approved:-
Manufacture of Sausages 1
Manufacture of Canned Soups 1