Storage and Service
Most food poisoning organisms do not readily multiply in foods below 8°C. However scientific research has shown that certain bacteria and viruses can survive freezing for many hours and can also remain viable in very strong alcoholic drinks.
It is therefore important that ice does not become contaminated by airborne particles, food handlers or from dirty utensils. The most likely sources of contamination of ice are inadequate cleaning of the ice making machine or equipment and poor hygiene practices when handling ice.
In order to reduce the risk of ice being a source of infection to customers and staff working in public houses and restaurants, management should be aware of the following points.
If you need further advice or information email, firstname.lastname@example.org or telephone 01382 433710.