Sometimes people forget that ice is food and that it requires the same concern for sanitation as any food served to customers. Ice can be contaminated in many ways. Following are just a few examples:

• Ice makers can deliver contaminated ice when not regularly cleaned or incorrectly cleaned with the wrong type of chemicals
• Foreign objects can be introduced into the ice storage area, contaminating the ice and, depending on the object, posing a potential safety hazard
• Scoops and shovels used to remove ice may be stored incorrectly and contact unsanitary surfaces
• Buckets used to transport ice to the point of use may be used for other tasks or not properly cleaned

In addition to selecting equipment that minimizes sanitation issues, operators can improve the cleanliness of delivered ice with the following practices:

• Have employees wash their hands before removing ice from the bin
• Wash scoops and shovels frequently and hang them away from contaminating surfaces
• Use only ice-dedicated buckets to transport ice and wash buckets frequently
• Never nest ice transport buckets inside each other
• Prohibit staff from storing food or beverages in any ice storage bin
• Clean the inside of the ice storage equipment frequently
• Clean the ice maker in accordance with the manufacturer’s recommendations

Routine cleaning of any equipment that makes, holds or moves ice is essential to remove mold, algae, and bacteria. The frequency and type of cleaning should be performed according to the manufacturers’ instructions as well as the physical environment in which the equipment is found.

Some manufacturers impregnate internal parts of their ice machines with antimicrobial compounds to reduce build up of mold and bacteria. One releases a chlorine dioxide gas inside the ice maker cabinet to inhibit bacteria and mold growth. Several offer self-cleaning functions that can be activated when the ice maker requires cleaning. These self-cleaning cycles, however, only clean the evaporator surface where ice is made, so other manual cleaning is still required. The frequency of cleaning will depend on the physical environment of the ice maker and the amount of ice being produced.