The Sanitation of Ice-Making Machines

How can you avoid contamination of ice with coliform organisms? This can be a serious problem because the contaminants can be spread easily into crushed ice in many ways, chiefly by debris from the floors of freezing rooms, trucks, and eateries along with by reusing soiled containers and through human hand contact.

It took another 15 years for the U.S. Centers for Disease Control and Prevention to issue a publication in which epidemiologists traced several outbreaks of gastrointestinal ailment—including noroviruses—to the use of contaminated ice.

However, ice is no distinct from food or water when viewed as a comestible. However, you can find differences between ice and potentially hazardous foods. Although the temperature of ice is nicely within the “safety zone,” ice machines are prone to microbial contaminants. Yet clean, potable water can be dirty ice in ways that will not be easily noticeable.

Ice is so common and its use is continuous and universal, we often see ice significantly precisely the same manner we do water. The assumption is that both water and ice are clean, with the latter only being an extension of the tap.

Restraining Ice Contamination

Considering the acknowledgment of ice as a means to obtain microbial contaminants, science has given us a better comprehension of biofilm production and its control. Biofilms are a group of microorganisms, mainly bacteria, growing together in a matrix of polymers secreted by the microorganisms. The associated slime formation is mold or fungus that collects from bacterial growth on surfaces consistently exposed to clinging water drops and warm temperatures. The biofilm may cause objectionable flavors and aromas in ice. After well-developed biofilms establish themselves on surfaces, cleaning and sterilization become appreciably tougher. Biofilms have a shielding effect on the bacterial cells that live within them. It is well known that ordinary cleaning and sanitizing tactics may not control or eliminate biofilms, but instead they must be physically removed or prevented from forming on surfaces.

Producers of ice machines recognize the biofilm occurrence and have engineered units that minimize its formation and facilitate its removal. Clean ice, clean ice storage bins, and sanitary handling practices are the key to enriching the product quality.

Additionally, manufacturers report that 70 percent of ice machine functionality issues are connected with the water supply, through poor water quality, slow fill or inadequate water supply, and have acted correctly to cope with these issues also. All production firms now supply customers with invaluable tips on pick and operations.

When ice machines are inspected, it is clear that many are not cleaned and sanitized fairly frequently, if ever. Mould and slime build up inside them is fairly observable. Numerous studies reveal that filthy, polluted ice is more common than people think.

As the ice-making machine has changed, so have the laws governing ice used for human consumption. This mandates ice to the same management and cleanliness standards as everything else in retail food, including production equipment.

The bottom line is that cleaning and sanitizing the ice machine on a regular basis is required by law, whereas procedures and maintenance in accordance with maker's’ recommendations draw out the ideal life of the unit and help minimize the threat of pollution.

There are several common sense guidelines that should be followed to prevent accountability issues associated with dirty ice in addition to sticking to makers’ recommendations on cleaning and attention.

The sanitary treatment of ice. All workers who handle ice should be taught the following precautions:

• Wash hands before getting ice.

• Hold the ice scoop by the handle and don't touch other areas of the scoop.

• Don't handle the ice with hands.

• Don't return fresh ice to ice storage chest or ice machine.

The sterilization of gear. The next practices should be part of the facility’s procedures:

• Keep the entrance doors to ice storage chests and ice machines shut except when removing ice.

• Ice scoops should be smooth and protected against contact with contaminated surfaces like floors, access door handles, service carts and non-food contact surfaces, to mention a few examples. Scoops should be kept in an uncovered stainless steel, impervious plastic or fiberglass tray when not in use. The tray and scoop should be cleaned daily in the kitchen scullery dishwasher.

• Remove all extraneous equipment and things from around or in the ice storage chests and ice-making machines, and if possible, limit access to them.

• Clean the ice storage chests on rather a weekly program, but no less than monthly.

• Consider regular microbiologic sampling of the ice and ice contact surfaces of the machine. Although this actually is not desired, it can provide guidance on cleaning frequency and procedures.

Snowkey produces a clean, secure, sanitary ice suitable for human consumption. Snowkey is a leading ice machine makers in Australia, and of course not only in Australia but also in other countries. For more information about ice machines, see Snowkey site at http://snowkey.com.au. If you've got any questions or concerns, please feel free to contact us on 1300 423 423 or send an e-mail to info@snowkey.com.au.