equip.me
20.01.2021
Ice generator: sanitary rules for working with ice

Sanitary rules for working with ice are an important aspect of creating food-safe conditions for your business. This is important to know for owners of bars, restaurants or catering organizations.

Working with ice is a delicate matter.
Buying food-safe equipment and accessories is very important, but it’s also important to develop an individual cleaning and maintenance procedure, train your staff on food safety issues, especially when working with fresh ice.
Hygiene and food safety shouldn’t be left to chance and must correspond with professional recommendations.
To help you set your own cleaning mode of ice, we have collected the most important rules for working with ice.

DAILY CHECKLIST FOR WORKING WITH ICE

Wash your hands thoroughly before any contact with ice directly or indirectly, ideally using hand sanitizer for at least 20 seconds. Pay attention to the hand sanitizer RATIODEM: it doesn’t dry the skin and is suitable for regular use.
Always hold the scoop for ice by the handle and strictly avoid touching other parts of it.
Special and easily accessible places for the scoop should be designated, ideally on a stainless steel pallet or on a rubber mat with proper drainage.
Change the rubber mat every time you work shift.
Choose scoops which made of non-porous and washable materials with a smooth surface, such as impermeable plastic, stainless steel or fiberglass.
Keep only those things around the ice box and the ice generator that are necessary for ladling ice: a scoop, tray or mat. Remove all other things.

WHAT CANN’T YOU DO WHEN WORKING WITH ICE?

Don’t take ice with your hands.
Don’t return unused ice back to the ice generator or hopper.
Don’t return unused ice back to the ice box.
Don’t store the ice scoop in the hopper.
Don’t subject accessories to unnecessary contamination. Always keep them away from the floor, door handles, and other surfaces that aren’t in contact with food.
Don’t place the ice generator in areas where accumulated staff.
Don’t forget to carry out cleaning and maintenance every day, week and month.

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