We all know to be wary of the ice served in drinks when we are abroad. However in a survey of ice used in drinks in the UK, up to 50% of samples were found to contain high levels of bacteria, some of which were food poisoning bacteria. Some types of the bacteria found could only have come from people handling the ice who had not washed their hands after using the toilet!
The Food Safety Act 1990 defined ice as a food. The Food Safety (General Food Hygiene) Regulations 1995 made it a requirement for ice to be made, stored and handled without contamination. Contamination can be caused by anything which touches the ice such as people, raw food or contaminated ice scoops. It can also be caused by dust and dirt entering the ice bucket or storage area and misusing cleaning chemicals.
Hubbard publishes four guidelines for hygienic ice handling. They are easy to remember and easy to follow:
Provided these guidelines are followed and machines and utensils are cleaned regularly, your ice will be everything that it looks - clean, clear and healthy. Food Safety requirements click here
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