Surveys of ice used in drinks have shown that high levels of bacteria are present in up to 50% of samples. Some ice has been found to contain food poisoning bacteria.

Contamination of ice can result from poor cleaning and maintenance of ice machines and containers used for serving ice. Contamination can also be due to unnecessary handling of ice by food handlers or customers, and bad practices such as not covering ice.

How to Control the Hazards
Ice Machines

Connect the machine directly to the main water supply.
Site the machine in a food room away from sources of contamination such as cleaning chemicals.
Use the machine in accordance with the manufacturers instructions.
Service the machine in accordance with the manufacturers instructions, usually at least twice a year.
Clean and disinfect the machine in accordance with the manufacturers instructions, usually at least once every two weeks. This should include disposal of all the ice in the machine.
Scoops, tongs or spoons used to remove ice should be washed and disinfected daily and should be in good order.
Wear clean clothing and ensure hands are clean before washing ice machine.
Wash hands before removing ice from the machine.
Scoops should not be left in the ice machine as the handle may come into contact with the ice. Store scoops in a clean place.
Never leave the lid open.
Never scoop ice by hand.
Never store bottles or other foods in the ice machine.
Do not use glasses as scoops as this can involve hands touching the ice and the ice could be contaminated with glass fragments.

Storing and Serving

Ice buckets should always be in good order and provided with a lid.
Ice buckets should be thoroughly cleaned daily and after each use.
Ice should be thrown away once it starts to melt.
Ice should be removed using tongs or spoons which should be cleaned thoroughly before use. The handles should not be allowed to touch the ice in between use.
Ice remaining in the ice bucket at the end of a service period should be disposed of.
Ice buckets should be kept behind the bar rather than on the bar to prevent customers using them.
Never use fingers to remove ice.
Never re-freeze ice.
Where ice is produced from a mould in a freezer the ice should be removed without being touched and the moulds should be washed and disinfected before re-use.

Checking your Hazard Controls

Check regularly to ensure your equipment is well maintained and clean and that staff are carrying out your instructions.

Train your staff:

How to clean and disinfect thoroughly.
To ensure high standards as outlined in this leaflet.
To switch off electrical power to ice machines before cleaning.