Ice is widely used in Pubs, restaurants etc. to chill drinks. Because it is frozen many people think that ice is "pure" , free of bacteria and therfore always safe to eat.

 

 

 

 

 

Ice is classified as a food under the Food Hygiene regulations and therefore must be treated in the same manner as other items of food such as meat, fish or dairy products.

 

Ice may become contaminated with food poisoning organisms which may be passed on to consumers.

 

THE HYGIENIC PRODUCTION, STORAGE AND SERVICE OF ICE

Storage and Service

Most food poisoning organisms do not readily multiply in food below 8°C.
However, scientific research has also shown that certain bacteria and viruses can survive freezing for many hours and can also remain capable of growth in very strong alcoholic drinks.
It is therefore important that ice does not become contaminated by airborne particles, food handlers or dirty utensils. The most likely sources of contamination of ice are inadequate cleaning of the ice making machine or equipment and poor hygiene practices when handling the ice.
In order to reduce the risk of ice being a big source of infection to customers staff working in, and the management operating, public house and restaurants should be aware of the following points.

Water Supply

The ice machine should be connected to a “direct” wholesome water supply i.e. not via a storage tank. The water used must meet drinking water standards.

Machine Location

1. The machine should be sited in an area that is free from dirt and dust, preferably off the ground and away from any sources of heat, not in dirty cellars or out houses.

2. There should be sufficient space and ventilation around the machine to allow for efficient air movement and ease of access.

 

3. The ice machine should be connected directly to a mains water supply.

Machine Servicing

Most manufacturers give servicing instructions in their information manuals. Most machines require servicing at least twice a year.  As part of the service the engineer should :-

Machine Cleaning

1. The ice storage compartment should be cleaned regularly, at least weekly, to prevent the build up of bacteria. It should be monitored for any growth of scum or slime and if such growths become apparent, it should be immediately cleaned according to the manufacturer’s instructions. The ice should be removed and the ice storage compartment cleaned using a taint-free sanitiser, bicarbonate of soda, or a vinegar and water solution. This should be followed by a thorough rinse.

(2) The ice that has been removed from the machine to allow for cleaning should be disposed of and it should not be returned to the ice machine.
(3) The exterior of the machine particularly the door/hatch of the ice storage compartment must be kept clean.

 

1. Turn off the electrical supply

2. Empty the ice bin

3. Remove the plastic curtain (if present)

4. Clean inside the bin using hot water and a non-abrasive cleaner/dertergent

5. Rinse (checking the drain from the bin is clear)

6. Using a suitable antibacterial cleaner/sanitiser, wipe all internal surfaces. Do not rinse or dry off

7. Close the door (to stop dirt etc entering

8. Wash any plastic curtains , ice scoops etc using hot water and detergent and then soak in a suitable sterilizing solution for about 90 minutes

9. Reassemble and switch machine back on

Hygienic Handling, Storage and Service of Ice

1. The person dispensing ice from the machine should wash and dry their hands thoroughly before starting the task. The ice should always be removed from the machine using a clean utensil such as a scoop (hands should never be used). A glass tumbler is not suitable because of the risk of glass fragments being lost inside the machine in the event of the glass being chipped or broken whilst removing ice from the storage compartment.
2. Both the scoop and the container it is stored in should be kept in a clean place and washed daily. The scoop should be stored in sanitiser solution which should be regularly changed or in a clean lidded container to protect from contamination.
3. The scoop should not be left in the machine. After use it must be returned to its place in a container.
4. The door/hatch of the ice making machine should be kept closed unless ice is being dispensed from the machine.

5. Ice buckets should be made of washable materials, be in good condition and have lids.

6. Self serve by customers is not recommended, keep ice buckets behind the bar not on the bar.

7. At the end of the shift the remaining ice should be thrown away and the ice bucket and scoops/tongs washed in hot water and detergent.

Ensure all your staff understand the improtance of producing "clean" ice and the above guidance.

 

 Further info: 

 

 Understanding Ice-Makers