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The Importance of Ice Scoops in Your Commercial Kitchen

The Importance of Ice Scoops in Your Commercial Kitchen

 When employees think of food safety, do they ever stop to consider that ice is almost a type of ‘food’? In fact, your ice bin can be a breeding ground for bacteria and other contaminants, and many times it goes directly into your customer’s meals and beverages. The importance of using safe practice methods with your ice bin cannot be understated, and investing in a variety of scoops and tongs while keeping the bin itself well-maintained is the key to putting the freeze on contaminants in your ice bin. 

The US Centers for Disease Control and Prevention has traced different gastrointestinal illnesses such as the norovirus back to the contaminated ice. While many see ice as safe (after all, it falls well within the temperatures of ‘safety zone’), commercial ice machines themselves are prone to microbial contamination that can easily transfer to the ice itself. There are many ways that otherwise safe ice could become contaminated:

  1. Water Source: Your commercial ice machine may be clean, but if the source of water that supplies it is filtered through dirty plumbing, then your ice will be comprised of dirty water! Ensure that water filters are changed or cleaned regularly as well.

  2. Storage Bin: There are many nooks and crannies in an commercial ice machine, and the storage bin itself can become host for a microbial party. Regularly remove all ice from the bin and allow to dry. Sanitize the interior and exterior. Shine a bright light inside the machine to visually inspect the corners, upper surfaces, and difficult-to-see areas. Look to see if there is residual soil or contamination. If there is, repeat the cleaning process.

  3. Transportation: This includes scoops, bins, and the like. Anything used to transport the ice can carry with it contaminators, so always sanitize these items and keep them up and off of the floor. Use a dedicated scoop caddy instead of placing the scoop back into the ice bin. Wash, rinse, and sanitize scoops every four hours. Dispose of any chipped, cracked, or broken transport devices.

  4. Handling: Employees are able to introduce contaminants into the ice bin, so be sure to post guidelines and train staff on proper handling procedures. QSR Magazine recommends these guidelines:

  • Wash hands properly:

  1. Wet hands with warm water and apply soap.

  2. Rub hands together vigorously for 15–20 seconds, covering all surfaces including the fingers.

  3. Rinse hands with warm water.

  4. Thoroughly dry with disposable towel or air blower.

  5. Use towel to turn off faucet

If any contaminants such as broken glass or food items fall into the ice bin, it’s time to empty and dispose of all ice in that bin completely. Better to be safe than sorry! Also, if ice melts prematurely, don’t attempt to refreeze it for use. Simply throw it out.




E Friedman Associates

(917) 335-1127