Preventing ice contamination is an important part of safety and sanitation efforts in any foodservice operation.
Though we tend to think of ice the same way we think about water, ice is actually treated like food according to the U. S. Food and Drug Administration. This was detailed in a recent article from Full-Service Restaurants.
Unlike water, ice must be produced, stored, and delivered within the confines of the restaurant or foodservice operation. Because there are more factors to ice when compared to water, there are also more opportunities for contamination. From the water supply itself to ice delivery channels, it's important to make sure all ice program aspects receive proper attention.
Some of the biggest contributors to ice contamination are lack of inspections, exposure to poor hygiene, and improper handling. There are a number of ways operators can reduce these risks including training staff members, performing consistent inspections, and implementing proper sanitization schedules on equipment. In addition, using the right ice machines and delivery systems can also minimize risks to consumers, as well as increase the potential for profits.
How to Make Profitable Ice
Beyond safety and sanitation as a way to prevent loss, ice has the potential to be a great profit generator for your foodservice operation. Ice with a particular shape or size that is easy to chew, for example, can lead to increased beverage purchases in a foodservice operation.