One of the more recent focuses in food safety is the potential contamination of restaurant ice. An independent study in Chicago showed that on average 1 out of every 5 restaurant’s and bar’s ice contains more bacteria than toilet water. Needless to say this resulted in a pretty big public concern from 2007 to 2008. In the food service industry ice is used for two key reasons: keeping food cold and to serve in beverages, both of which will be consumed by the customer. So here’s a few points to help you prevent contamination and to give you one less thing to worry about when that next health inspection comes around.
- Always wash your hands before and after handling ice.
- Never store the ice scoop inside the bin. Always have a ice scoop holder to place the scoop in after your done.
- Ice that has already been used to keep food cold should never be placed in beverages. Always get fresh ice.
- Buy plastic ice scoops, as metal can harbor bacteria.
In light of this rising issue San Jamar has developed many sanitary NSF certified ice handling products. The Safe-T-Scoop and Guardian System features a hand guard to help prevent cross contamination and an angled chute directs ice into the bucket, decreasing the risk of slips and falls from melted ice on the floor. The scoop holder mounts inside or outside the bin for easy access. Safe-T-Ice totes feature a hanger so you don’t have to store your ice buckets in the floor or other contaminated surfaces.
Also from Sam Jamar is the new RapiKool Cold Paddle . Harmful bacteria can grow from 41 degrees to 140 degrees Fahrenheit. Keep your food out of the temperature danger zone with this nifty food chiller that cools from the inside out. It’s unique shape and smooth surface makes it easy to clean and is made from durable polycarbonate to withstand rapid freezing and heating cycles. Just simply fill with water, freeze and stir!
