It’s a common belief that the cold temperature of ice kills bacteria. However, bacteria in ice are preserved, so to speak, until conditions are more favorable for growth. Viruses are another threat because cold does not affect them at all. Often, the cause of illnesses linked to ice is handling ice with contaminated hands or utensils. Contaminants are then on the ice, which can be further spread to beverages or foods stored on ice, such as in salad bars. A few simple practices can help keep your ice safe.
Use dedicated containers for transporting ice.
These durable ice containers get your ice where you need it to go and keep it clean in a way that other ice holders can’t. Constructed of clear blue plastic, this is sturdy container is more than just a bucket, it’s the best way to avoid cross-contamination and keep the transportation of ice in your bar or restaurant sanitary. The integrated solid grip design leaves no room for germs and the large side knobs and thicker, stronger handle wire make it easy and comfortable to carry.
Provide an ice scoop at each location where an employee dispenses ice. Train your employees to store the scoop outside the ice bin and not in the ice.
Clean and sanitize every utensil used in the ice and the ice machine regularly.
I was at a restaurant last night and the bar back came out dumping ice from a Kelly Moore paint 5 gallon bucket into the ice well. You can purchase a generic "ice only" bucket for about $17.00 or even the real cool (pun intended) Saf-T-Ice totes for around $40.00. Even if you buy the whole range of scoops, hangers, handles, buckets, and bucket funnels for just under a $150. its still alot cheaper than battling a foodbourne illness outbreak, or lost buisness from people who won't eat at places that use paint buckets to move ice. Makes me wonder what the soup is stored in?