All vehicles used in the conveyance of ice cream for sale or
distribution shall be kept in a cleanly condition, and free from offensive
odors.
Ice cream kept for sale in any shop, restaurant or other establishment
shall be stored in a covered box or refrigerator. Such box or refrigerator
shall be properly drained and cared for and shall be kept tightly
closed, except during such intervals as are necessary for the introduction
or removal of ice cream or ice, and they shall be kept only in such
locations and under such conditions as shall be approved by the Bureau
of Health.
Every person engaged in the manufacture, storage, transportation,
sale or distribution of ice cream, immediately on the occurrence of
any case or cases of infectious diseases, either in himself or in
his family or amongst his employees or within the building or premises
where ice cream is manufactured, stored, sold or distributed, shall
notify the Bureau of Health and at the same time shall suspend the
sale or distribution of ice cream until authorized to resume the same
by the Bureau of Health. No vessels which have been handled by persons
suffering from such disease shall be used to hold or to convey ice
cream until they have been thoroughly sterilized.
All cream, milk or skimmed milk employed in the manufacture
of ice cream shall before use be kept at a temperature not higher
than 50° F.
No old or melted ice cream or ice cream returned to a manufacturer
from any source shall again be used in the preparation of ice cream.
The site for an ice cream factory should be preferably above
ground; the surroundings should be clean and free from all refuse
accumulations.
No building space shall be used for the manufacture of ice cream
which is not well lighted and ventilated and which is not provided
with a suitable floor; if such room or space is a cellar or subcellar
or is located in a cellar or subcellar, the floor of the same must
be concreted or constructed with similar material and properly graded
and drained. The surfaces of the sidewalls and ceilings of all rooms
in which ice cream is manufactured shall be smooth and free from ledges,
projections or crevices which may afford lodgment for dirt and dust.
No ice cream factory shall be located or maintained within any
kitchen, washroom, workshop or inhabited room, nor in proximity to
any privy, cesspool or urinal, nor in any room or space which is not
of such size or construction as to permit the entire separation of
all milk and its products, both in the process of handling and storing,
from all sources of contamination, either by dirt, noxious gases,
infestive organisms or substances or anything liable to alter unnecessarily
the quality of such milk or its products.
Every person maintaining an ice cream factory shall have a sufficient
number of receptacles made of nonabsorbant material for the reception,
storage and delivery of milk, ice cream and cream and shall cause
them to be kept clean at all times; having delivered any receptacles
to a consumer or customer, he shall not again use the same for the
reception, storage or delivery of milk, cream or ice cream or any
other milk product until it has been, to his personal knowledge, properly
cleansed after such use.
Every person maintaining an ice cream factory shall provide
for the use thereof a supply of pure and wholesome water sufficient
for the proper washing of all cans and appliances.
Every ice cream factory shall be equipped with adequate facilities
for cleansing containers and utensils used in the handling of milk,
cream or the finished product. The surfaces which come in contact
with the milk or its manufactured products shall be exposed daily,
after a thorough washing, to the application of live steam. If, however,
a very small quantity of ice cream is manufactured daily and the installation
of a steam appliance is impracticable, then the heating and washing
facilities must be approved by the Bureau of Health.
All employees must be neat in their habits; their outside garments
must be made of material which can be readily cleansed by washing,
and such garments must be changed at weekly intervals. Every ice cream
factory shall be equipped with basin, soap and towel so that the employees
can wash their hands as often as necessary.
All doors, windows or other openings shall be thoroughly screened
so as to prevent the entrance of flies or other insects between the
first day of April and the 31st day of October.
