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(4) Freezing of Mix.—Freezing should be done in a room similar to
the above, and all tools used in the process kept free from dirt or any
contamination.
(5) Cleansing of Utensils.—All utensils must be washed in cold water
immediately after use, followed by a thorough cleansing in hot soda
water, using a hard scrubbing brush to ensure the removal of all remnants
of the mix.
(6) Sterilization of Plant, and Utensils.—Sterilization can only be
accomplished by the total immersion of each and every separate part
of the apparatus used in the process, in boiling water for a period of not
less than two minutes. Sterilization is best carried out immediately
before the apparatus is used.
PREMISES WHERE FOOD IS PREPARED.
The maintenance of clean hygienic conditions in preparing, handling
and cooking the food has been enforced. Considerable improvement
has been made in many premises by re-arrangement and by the provision
of up-to-date plant.

33 premises have been closed and 19 new ones have been established.