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Ice Handling

A Guide to the Hygenic Production, Storage and Service of Ice for Drinks

Most food poisoning organisms do not readily multiply in foods below -8°C. However, scientific research has shown that certain bacteria and viruses can survive freezing for many hours and can also remain viable in very strong alcoholic drinks.

It is therefore important that ice does not become contaminated by food handlers, airborne particles or from dirty utensils. The most likely sources of ice contamination are inadequate cleaning of ice-making machines and poor hygiene practices when handling ice.

In order to reduce the risk of ice being the source of infection to customers, staff and the management in public houses and restaurants should be aware of the following points...

Download the full guide to Hygenic Production of Ice for Drinks (52k PDF)



Handling and Serving Ice, with Food Safety in Mind

Handling and Serving Ice, with Food Safety in MindIce is food too! Treat it with the same care.

Ice is probably the fastest growing commodity in the hospitality and food-service industry. Demand is increasing all the time: ice for drinks, for salad and fruit presentation, for display of fish. Yet many in the food industry forget that ice must be treated with the same care now applied to other aspects of food hygiene.

This Foster Blue Paper outlines some factors affecting the care of ice and offers a guide to good practice in accordance with the latest (2006) food safety legislation. This can only be an advisory guide. For detailed information contact the Environmental Health Department.

Download the Handling and Serving Ice Blue Paper (196k PDF)


Some Ice Cubes Have More Bacteria than Toilet Water

An analysis of ice cubes in 49 Chicago area restaurants has found that, in many cases, toilet water has less bacteria than ice cubes served to customers. The toilet water was cleaner than ice from 21 of the 49 restaurants.

One in five samples contained high levels of bacteria. 11 of the restaurants had high levels of total coliform bacteria. Applebee's, Chipotle Mexican Grill, Starbucks, Outback Steakhouse, Burger King, and Asiago Express were among the Chicago establishments that contained high levels of bacteria.

Experts say the findings aren't cause for alarm:

"It's not like you'll see people dropping over dead or huge numbers getting sick because it's going to take just the right bacteria and the right person to make them ill," said Penn State University's Brian Swistock, co-author of the university's publication "Water Tests: What Do the Numbers Mean?"

However, they do say that the bacteria found in ice could explain a lot of mystery stomach ailments people get after eating out.


Foodservice Equipment Reports Annual Olympics

Foodservice Equipment Reports Annual Olympics

While athletes were descending on Beijing for the summer games, foodservice equipment manufacturers were submitting some of their newest and most innovative smallwares products to Foodservice Equipment Reports' 11th Annual Smallwares Competition. The event took place in August at our headquarters in Skokie, Ill.

In all, the 33 product entries that made the final cut included the latest developments in cookware, utensils, thermometers, scales and more. Of those, seven products, submitted by four manufacturers, emerged as winners.

To pronounce judgment on the most outstanding kitchen tools, we recruited a panel of six experts, three operators and three dealers. Read on to find out the winners...

Download the Foodservice Equipment Annual Olympics (80k PDF)


Safe Ice Handling and HACCP

What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points and is determined by each process within a foodservice facility where the opportunity could arise for cros contamination creating foodbourne illness.

Download the Rubbermaid Safe Ice Handling Guide (80k PDF)