Several food borne illness cases have been linked to contaminated ice. Pathogens such as Salmonella and E. coli are capable of passing on to customers through water sources and human hands. To help prevent such contamination from occurring, routine practices should be performed such as frequent hand washing before scooping ice and only touching the handle of the ice scoop. Also, regular maintenance should include changing ice machine filters and deliming the ice bin. This eliminates minerals from accumulating. Cleaning and sanitizing kills microbial growth that tends to build up inside ice machines. Using a dry paper towel on damp surfaces also prevents mold. Unpackaged food should not be stored in ice. Ice that is used to store packaged foods should not then be eaten or served to customers. A few ice machines today are treated with Microban®, which inhibits the growth of mold and bacteria. However, Microban® protection is not a substitute for sanitation practices.

8 Rules employees should follow to prevent ice contamination…

1. Wash hands before scooping or dispensing ice.

2. Use a scoop that is designated only to scoop ice.

3. Touch only the handle of the ice scoop.

4. Store the ice scoop (handle up) near the ice machine in a protected manner.

5. Regularly clean and sanitize the ice scoop.

6. Do not store any food or beverages in or on top of the ice bin.

7. Close the ice bin lid when not in use.

8. Report ice machine malfunctions to a professional immediately.

Source: http://www.dmaonline.org