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L9: The Ice Machine & Ice Food Safety
LESSON CONTENT
Ice is still able to harbour bacteria and waits for the opportunity to defrost into a beverage. For instance, cocktails have a lower alcohol percentage than the direct alcohols such as whisky. Knowing this means that we need to keep the ice-free from possible cross-contamination.
- The inside of the ice machine and especially the filter of the ice maker must be kept clean and deep cleaned by the service provider on a regular basis.
- A weekly cleanout should be done by staff and at least quarterly deep cleaning performed by the service provider.
- In addition outside contamination is also possible. So keeping the ice scoop away from cross-contamination is important.
- Ideally, the scoop should be kept in a container with a mild sanitiser however never chlorine-based.
AREAS TO FOCUS ON
Major Non-Conformances
Visual Cleanliness
- The interior of the ice machine must be kept visibly clean and free from dirt build up.
- The ice scoop must be visibly clean and free from dirt build-up, and stored away from any contamination. The scoop should preferably be kept in a sanitiser, or hung up on the side of the ice machine. The ice scoop must not be left on top of the ice machine.
Cleaning Procedures
- None
Critical Non-Conformances
Visual Cleanliness
- None
Cleaning Procedures
- None
WHEN IT GOES WRONG / COMMON FOOD SAFETY ERRORS
