When you use an ice machine, it’s important to take care to ensure that the ice is clean and sanitized properly. If you don’t, bacteria such as Shigella, E. coli, and salmonella can grow and thrive. Here are some tips to keep your machine clean.
Salmonella, E. coli, Shigella, and other viruses can survive in ice machines
Because of this, it is critical to clean and sanitize ice machines regularly. If you don’t, the frozen ice can prematurely break down and spread harmful bacteria and viruses like the Norwalk virus. In fact, one study conducted at the University of Texas showed that Salmonella, E. coli, and Shigella could survive in ice cubes. These pathogens can be transmitted to food and beverages by the ice.
Although the freezing process destroys most pathogens in food, it is not enough to destroy bacteria and viruses. Some pathogens are able to survive in ice because they’ve been deposited onto the surface of ice. For example, ice cubes made by a restaurant’s ice machine could contain Shigella, E. coli, or Salmonella. You must be very careful when making ice.
Cleaning and sanitizing ice machines
Cleaning and sanitizing your ice machine is safe, as long as you follow the manufacturer’s recommended guidelines. Regular cleaning is important to prevent scale, slime, mold and other buildups. The recommended cleaning frequency depends on the location and environment of your ice machine.
It is important to clean and sanitize ice makers in order to maintain a clean and safe restaurant kitchen. By following manufacturer’s instructions, you can ensure that your ice maker is sanitized and will last for years.
Proper ice scoop handling
Proper ice scoop handling is essential to maintaining a safe and sanitary ice machine. It is important to wash the scoop after each use because bacteria and other pathogens can be transmitted through the ice. Also, keep it clean by storing it outside the ice bin. Also, you should use only designated equipment for handling ice. Use ice bins only when possible. Never re-use them for any other purpose.
Proper ice scoop handling also prevents germs from transferring to other surfaces. To prevent germs and bugs from spreading, it is important to wash the scoop tray and the scoop scoop daily.
Keeping ice storage bins clean
Cleaning and sanitizing ice storage bins and ice machines is a crucial part of ensuring food safety in your establishment. You should make sure that your ice storage bins are free from debris and are not placed near any kitchen appliances, such as stoves, refrigerators, and glassware. In addition, make sure that the ice scoop is properly cleaned and stored outside of the ice bin, and that the door is closed when not in use. Lastly, never use an ice bin or machine as a makeshift cooler or freezer. Mix eight ounces of bleach with a gallon water to clean the bins. After cleaning the surfaces, rinse the solution with clean water. Finally, let the surfaces air dry.
The ice storage container should be cleaned on a weekly basis. Make sure to wash it with a non-abrasive cleanser, and use a sanitizing scoop. Avoid scooping ice with your hands as it can break glasses.
