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| Clean Hands and Sanitized Machines Imperative in Serving Safe Ice | |
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INDIANAPOLIS, February 13, 2008 -- While many think that bacteria does not grow in freezing temperatures, bacteria and mold can develop in ice machines and bins and be transferred to ice before serving. Ensuring employees handle ice and ice machines with clean hands and properly sanitizing machines is imperative in serving ice free of harmful bacteria to customers. In the midst of recent media investigations about contaminated ice found in restaurants and hotels, it is important to practice proper ice handling and equipment maintenance to avoid a potential foodservice nightmare. Jon Coppedge, a Product Consultant at Indianapolis-based Central Restaurant Products, agrees. "The most common way ice picks up bacteria is through cross-contamination, such as when hands come in direct contact with the ice. Even if hands don't come in contact with ice, bacteria is transferred when bins, scoops or other transfer devices are dirty or not cleaned regularly." Consuming bacteria can result in serious stomach illness, especially if the coliform bacteria is identified as Escherichia coli (E. coli). Not only do restaurants risk losing customers over illnesses originating from consumed contaminated ice, they also risk violations from local health boards. However, those risks can be reduced by performing safe practices on ice machines and issuing simple guidelines to employees handling ice. For ice machines, Coppedge suggests using a commercial ice machine cleaner monthly. "Additionally, operators should completely drain the ice bin and fully sanitize it yearly. It's also a good idea to hire a professional service agent to perform a detailed cleaning and sanitizing of the cuber head," says Coppedge. For employees, Coppedge suggests using the following guidelines to reduce cross-contamination: • Never use glasses to scoop ice. Glassware can chip and leave broken bits in the ice. Even plastic cups aren't safe-- they can transfer bacteria because hands are exposed. • Never store scoops directly in ice bins. • Always use a dedicated bucket for ice. Keep the bucket clearly labeled and do not use it for any other kitchen task. • Consider purchasing ice accessories that are specifically made to keep hands out of the ice. Scoops with extended hand shields and buckets with recessed hand areas are two good investments. • Never store foods or drinks on top of ice bins. Particles can drip down and contaminate the ice very easily. For more information on ice machines, including a guide to appropriate production levels in foodservice operations, visit Central Restaurant Products.
About Central Restaurant Products: |
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| Central Restaurant Products 7750 Georgetown Rd • Indianapolis, IN 46268 |
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