When you operate a restaurant, bar, coffee shop, or other type of commercial kitchen, your ice maker is likely one of your most important appliances. Since the ice produced is often for consumption, you need to handle it properly. To help you adhere to sanitary and safety standards, here are some guidelines for serving ice.

5 Tips for Serving Food-Grade Ice

1. Never Use a Glass to Scoop

It's tempting to fill a glass with ice by thrusting it into the ice bin to save time. However, the risk of the glass breaking and sending sharp shards into the ice bin is too dangerous to risk.

2. Never Handle Ice With Your Hands

Even though the temperature of ice is below freezing, it can still retain bacteria, mold, and residue from your palms. Therefore, instead of your bare hands, always use a sturdy, metal utensil like a scoop or tongs to retrieve ice.

3. Store Utensils Safely

When not in use, clean tongs, scoops, and other ice utensils with disinfectant and keep them in a cool, dry location away from potential contaminants. Cover them so nothing can drip or splash onto them.

4. Wash Hands Before Getting Ice

During use, ice utensils often remain inside the ice bin, and dirty handles can result in contamination if you’re not careful. Make sure your hands are clean before using them. Also, never work with ice if you are feeling nauseous or sniffly.

5. Inspect Ice Maker Regularly

Have your ice maker inspected regularly to make sure it is clean, working properly, and maintaining the correct temperatures. You can do this yourself, but for best results, hire a professional.

When your ice maker is on the fritz, contact Pacific Ice Services in Honolulu, HI, for fast, affordable appliance repair. They specialize in servicing commercial ice machines, refrigerators, and freezers, and have assisted businesses throughout Oahu since 1973. Visit their Facebook page to connect with them online, or call (808) 839-6839 to schedule a consultation.