Ice is handled in a manner to ensure safety.
Employees involved in production or service must observe the following procedures to ensure the safety of ice used in the restaurant
- Wash hands before handling scoop or portioning ice.
- Use a scoop to transfer ice to a clean and sanitized container. The scoop should be stored in a sanitary manner adjacent to the ice machine. It should never be stored in the ice storage bin.Scoop should be cleaned and sanitized daily.
- Keep the ice machine lid closed when not in use.
- Avoid using bare hands or inserting a glass directly into the ice storage bin. Cross contamination or introduction of a physical hazard (glass) could occur.
- Store and transport ice in designated containers only. Do not use containers that formerly held chemicals or time/temperature controlled foods.
- Discard ice used for display (salad bars) or ice baths. Do not use for consumption.
- Clean and sanitize parts of ice machine considered “food contact surfaces” according to manufacturer’s guidelines. Record date of cleaning and employee’s initials on Cleaning Log.
The restaurant manager will:
- Monitor employees to ensure that proper ice handling techniques are being followed.
- Develop an ice machine cleaning schedule, following manufacturer’s guidelines.
- Provide training and tools for employees to properly clean and sanitize.
- Follow up as necessary.
- File logs with HACCP records.