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78
Registration of Premises for Sale of Ice Cream.
I have received the following report from Mr. Syms on the premises
used for the Manufacture or Sale of Ice Cream during the year 1934, as
follows:—
Total number of Registered Premises for Making 142
Do. removed from Registration during 1934 25
Do. Applications for Registration approved during
1934 17
Do. of Registered Premises for Sale only 86
Do. removed from Registration during 1934 7
Do. Applications for Registration during 1934
approved 14
Do. Itinerant Vendors of Ice Cream 74
The Ice Cream Trade is mainly a seasonal one, commencing in March
and ending in September. Systematic inspection of all premises is carried
out at the commencement of the season and the cleansing of premises and
utensils is called for and improvements suggested. To some extent the
work is educationsl and the production of pure Cream under hygienic
conditions by all types of makers shows signs of improvement.
During the year thirty-six samples of Ice Cream were taken for
bacteriological examination, the result being as follows:—
Number of samples above standard of purity 17
Do. excess of Bacteria per 1 c. c. 1
Do. Bacillus coli present 18
Attention was immediately concentrated on all premises where the
sample had proved unsatisfactory and the fullest details of both materials
and the method of handling obtained. The general conclusion arrived at
by studying the various factors was that contamination was due to either
improper sterilization of the plant and utensils or insufficient protection
of the Cream during the process of serving. In one case only the conditions
of manufacture were found to be unsuitable and the appropriate action
taken. The sale of Ice Cream from these premises has been discontinued.
Dust contamination of the Cream, particularly among the Vendors
in the Street Markets, is pronounced. Ultimately the public will demand
that all Ice Cream, other than that served in restaurants or Ice Cream
parlours, shall be wrapped.
Since the close of the season a comprehensive memorandum dealing
with the desired standards in premises where Ice Cream is manufactured
or sold has been prepared ready for circulation in 1935.