Protecting Against Contaminated Ice
In this article, we will try to find answers to what can be done and how to protect against contaminated ice.
Grocery stores, healthcare facilities, restaurants, hotels, and motels always have significant ice needs for their customers and patients. While every customer who walks through the door means additional revenue, it can also mean increased liability if you fail to do everything possible to meet the sanitary requirements of “community” equipment like your commercial ice machine. This is a very important issue. While it offers your customers the convenience of having a self-service commercial ice machine, it can also raise public health concerns. Therefore, it is critical that the owner, operator, staff, and even customers who frequently use the ice machine are aware of how to use it safely.
Ice Machine Liability Concerns
Not only can improperly dispensing ice from commercial ice machines create health concerns related to health or illness, but it can also leave you financially liable for any medical treatment or damage sought by the affected customer. Just like a customer who “slips and falls” at your workplace could easily use it against you or someone who might have gotten sick from an unhealthy situation that you could have prevented. The truth is, most “slip and fall” lawsuits are rarely filed as a result of the act or situation that led to the fall; instead, they are filed as a result of a false or incomplete warning of a potential hazard on the part of an employee, manager, or owner.
Protecting Customers
To protect customers from concerns about commercial ice machine contamination, you can start by showing them instructions for properly using an ice machine. This not only shows customers that you truly care about their well-being, but it also provides a defense against any liability. You should also post a maintenance schedule that your staff will sign for routine inspection and cleaning of the ice machine.
Safe Use Instructions for Sharing Commercial Ice Machines
In a commercial kitchen, commercial ice machines are almost always available. Employees should be aware of the dangers of sharing bacteria and contamination. The simple use of an ice container is the best defense so that no one touches it, whether they are staying away from contaminants or not. In a hotel, motel, or healthcare facility, the only proper way to dispense ice is with an ice dispenser. This provides ice on demand for your customers but does not allow the ice to reach them so it does not come into contact with people.
Here is a list of ice-safe operating procedures for many ice machine environments:
-Always think about customer safety first.
-Never touch ice with your hands!
-Wash your hands before handling food or ice.
-If possible, install a dispenser and avoid using a scoop on shared ice. If you must use a scoop, make sure the handle of the scoop does not touch anything.
-Wash and sanitize the ice dispenser daily.
-Do not allow ice from the ice bin to return to the bin!
-Remove all ice from contaminated areas.
-Clean and sanitize your ice machine periodically.
-Make sure the ice bin lid is closed after use.