Ice Sanitation FAQs
When it comes to clean ice in foodservice, it's just as important as the actual meal you're serving your Florida customers. Ice can be used for many different operations, giving it value, and making it a necessity for success. With that in mind, there are several steps you can take to ensure your ice maintains sanitary value and serves its purpose better. Read on to learn more about proper Ice Sanitation FAQs.
From creating ice to storing and handling it, you want to make sure each time it's touched there are sanitary precautions taking place. We've curated a small list of tips featuring ice sanitation methods just for you, but first, it's important to understand how that same ice can easily become contaminated.
TIME TO THROW THE ICE OUT
Most often in restaurant or bar settings, contamination to ice is caused by mishandling, a lack of cleaning, or simply human error. Airborne particles can pollute your ice supply via dirty utensils, food handlers, and many other ways. When untrained staff has an interaction with your ice, it's better to assume it was mishandled in some way, and start over fresh. Your consumers will thank you by returning to your business when they don't get sick from food-borne illness.
By scheduling routine cleanings and sanitation from a professional, handling any maintenance needs immediately, and training staff you'll be ahead of the ice game when it comes to being prepared.
TIPS FOR HANDLING ICE
You'll want to make sure anyone going near your ice supply or food is aware of the risks when it comes to handling it. Make sure they're been properly trained, and have visible reminders encouraging them to wash their hands thoroughly. Even though they're washing their hands, they should never touch ice barehanded. Those cold cubes should never touch bare hands.
Scoops and shovels should be properly stored and washed before any use to prevent potential contamination as well as sanitize them properly. Any containers should be labeled and only used for ice. They should never be used to store food or anything else.
An obvious but necessary tip is anyone sickly or ill should not be interacting with ice in your foodservice operation. This risks spreading bacteria to ice and food that your customers will consumer.
Training an employee to handle ice is just as much of a priority as teaching them to cook specific recipes. You want them to have all of the help they can when it comes to being successful in your food operation. A few simple and easy to remember rules for dealing with ice are as follows:
- Ice machines are not refrigerators and should never be used as one. That means no storing a bottle of water or a snack for later.
- Ice that comes out of the machine should never be returned. If you scoop too much, that's okay. Make use of it elsewhere, but do not place it back into the bin.
- Scoops and shovels are the only appropriate tools to retrieve ice with. Make sure they're sanitized and do not use a cup or another method to obtain ice.
- Report any potential maintenance needs.
While these tips you can ensure your ice is properly being handled, and it could save you from getting in trouble with the health department. Remember to train your staff well but also schedule routine services for your ice machines. Maintenance and sanitization should always remain a priority when it comes to ice being used in your foodservice operation.
If you have any questions about foodservice, contact us at Eaton Marketing. We'll help you maximize your profits by ensuring you have the best, cleanest equipment and work hard to keep you up to date on all of your service needs. We're your friendly solution to foodservice equipment in Florida.