Food Industry Fact Sheet – Guide to Safe Handling of Ice
Personal Hygiene
- Thoroughly wash hands with soap and water and dry hands with disposable paper towels before handling ice
- If handling ice, avoid handling other materials that may transmit bacteria (cross contamination) to the ice (eg. cleaning cloths, tea towels, refuse containers etc.)
- Keep your clothing, hands, fingernails and body clean at all times and if required, wear protective clothing (gloves, caps, aprons)
- Do not smoke before or whilst handling ice.
Sick Workers
- Advise your supervisor and do not handle ice if you are ill, particularly if you have symptoms of a cold, vomiting, diarrhoea or a skin infection on the hands.
Handling
- Do not handle ice with bare hands or glass cups. Use clean ice scoops, ice buckets or disposable gloves
- Do not break up or loosen bags of ice on the floor or other unclean surfaces as the ice may become contaminated
- Ensure only a minimum number of staff and customers handle ice
- Hold the ice scoop by the handle, do not touch parts of the scoop that come into contact with ice
- Do not return unused ice to the ice machine or package.
Serving Container
- Rinse the serving container with boiling water or sanitiser before and after storing ice
- Serving containers should be fitted with a lid to prevent contamination
- Serving containers should only be used for the purpose of storing ice.
Utensils
- Ice buckets for transfer of ice should be stored in an area free from dust and debris (eg. closed cupboard) and used only for ice
- Ice buckets and ice scoops should be cleaned and sanitised daily and made of a smooth and easily cleanable material (eg stainless steel).
Scoops should be stored on a clean tray made of smooth and impervious materials such as stainless steel, plastic or fibreglass when not in use.
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Incoming Search Terms : A Guide to the Safe Handling & Service of Ice-cream, Manual for handling ice
