This guide gives advice on the hygienic maintenance of ice machines and ice buckets. Ice is classed as a foodstuff and is covered by The Food Safety (General Food Hygiene) Regulations 1995, Chapter VII. Even at the low temperatures of ice machines and ice buckets bacteria can survive and grow.

Insufficient servicing and maintenance of the machines can cause poor quality ice being produced. A manual is provided with most machines which should give recommendations on cleaning routines, siting and considerations for access and ventilation.

The incidence of contamination of ice will be reduced if the following recommended cleaning procedures and good hygiene practices are followed. Responsibility falls on the managers of establishments to ensure that sufficient advice and instruction are given to employees.

Maintenance

Ice machines should be serviced at least twice a year, or when a malfunction becomes apparent. Considerations for the location of an ice making machine:

• In an area free from dust and dirt, preferably off the ground.
• Where there is sufficient air circulation around the unit.
• A maximum room temperature of 4 degrees C.
• Connected to a direct mains potable water supply.

Cleaning

The ice production area should be cleaned at least four times a year to prevent the build up of scum or slime. If such growths become apparent the production area should be immediately cleaned according to the manufacturers' instructions (e.g. with the use of a recommended sanitizer).

The ice storage compartment should be cleaned weekly with a taintless sanitizer to prevent the build up of bacteria which could contaminate the ice.

Equipment which is handled and comes into contact with the ice, such as scoops, spoons, tongs and ice buckets must be cleaned at the end of every working day. This equipment should be checked throughout the day for any sign of contamination, and cleaning should take place when necessary.

General

The ice should always be transferred with utensils rather than by hand. The use of a drinking glass to remove ice is not recommended due to the possibility of breakage.

Ice buckets must have lids which once removed should be immediately replaced.

Ice buckets should be kept behind the bar where only staff can serve the ice, hence reducing the risk of contamination by customers, e.g. by sneezing or dirty hands.