Who doesn’t love ice cream?

A century ago, New Jersey’s ice cream industry experienced explosive growth – and growing concern by state health authorities over sanitary conditions in this industry. Between 1906 and 1952, New Jersey State Health reports discussed the state’s ice cream industry 39 times.

Below are excerpts from reports between 1906 and 1922:

1906: First Inspections

After inspecting 22 ice cream manufacturers [Trenton (5), Camden (3), Atlantic City (4), Vineland (2), Jersey City (5), Asbury Park (2), and Lawrence Township (1)], state health inspectors concluded that  “most of them are kept in a very unsanitary condition.” In addition to filthy work environments, inspectors were concerned with the sanitary quality of raw materials, cans, and utensils. This report called for legislation to protect the public.

1910: Huge Increase

The New Jersey State Board of Health reported a lack of inspectors to investigate all of the state’s ice cream manufacturers. Some 51 manufacturers had produced 2,980,160 quarts of ice cream. The report noted that American ice cream consumption had increased 10-fold over the previous 10 years, and further observed that ice cream was no longer just for the rich:

“Ice cream is no longer a luxury to be enjoyed by the few, but is eaten as a food every day in hotels, restaurants and boarding houses, and served to invalids in their homes and in hospitals.” 1910, New Jersey Board of Health

1913: Call For Standards

The New Jersey State Board of Health called for standards to regulate ice cream ingredients similar to those adopted by 37 other states and the federal government.

1917: Ice Cream Definition

Proposed regulations in New Jersey stated that ice cream must be at least 8% milk fat, all milk must be pasteurized, and no ice cream returned to the manufactured may be used to make ice cream, unless returned frozen and in the original container.

1918: Windows Closed or Open?

The New Jersey Department of Health and the Department of Labor had conflicting policies over the status of windows in ice cream factories.  The Department of Health wanted windows closed in ice cream factories – many of which were operating in cellars – to avoid contamination. However, the Department of Labor wanted windows opened to allow for proper ventilation. The Department of Labor eventually supported the Department of Health’s policy.

1918: Inspection Findings

The New Jersey Board of Health conducted 489 inspections of ice cream factories.  Nearly half the facilities were located in cellars. The following page documents some of the findings:

1922: 7 Million Gallons

Five hundred ice cream manufacturers in New Jersey produced over 7,000,000 gallons of ice cream.  As far as health inspectors could tell, most establishments well equipped and sanitary. However, retailers were found lax in handling ice cream.

Resources:

New Jersey Department of Health reports

Buttermilk content in ice cream

US Food and Drug Administration ice cream current regulations

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