Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
White Papers

Practical and Important Food Safety: Don’t Forget About Ice Machines

December 4, 2014

Ice machines are not the first thing that people think about when they get sick after eating at a restaurant. They’ll think about the burrito, steak, or perhaps even the salad they had. The lonely ice machine stands in the cold. People assume it’s void of contamination. But is it really?

In reality, ice cubes make an excellent gathering place for bacteria to spread to people. The temperature inside of an ice machine isn’t cold enough to kill bacteria, resulting in many routes for possible contamination. This is because most people don’t think about how their actions could possibly infect the bin. 

Think about it: where there’s water, bacteria gather and find a way to survive. Surely there are more obvious places to check for bacteria like cutting boards or food storage facilities, but it’s very easy for bacteria to infect ice. This is one reason why ice is officially classified as a food, according to the U.S. Food and Drug Administration (FDA).[1]

Even if we washed our hands before and after using the ice scoop, there’s a chance that airborne bacteria riding on dust can find a home and develop a colony. That’s why frequent sanitizing is so important. But how do you know if your ice bin might have been contaminated? 

  • The bin gives off a foul odor
  • Ice looks, tastes, or smells strange[2]
  • Walls, lid or seals show discoloration

If you’re noticing any of these signs––or if customers make remarks about the flavor of their drinks––it’s time for a good cleaning and sanitizing. But how often should cleaning and sanitizing be performed?

Ice bins should be cleaned at least monthly, preferably weekly. Scale removal should be done at least twice a year, or according to manufacturer’s specifications. Scales can be the starting point for bacteria.

The biggest signal that your ice bins and machines are developing bacteria is the formation of biofilm on the walls of your ice bin.[3] Biofilm is like a nest for bacteria. Most bacteria can create them. The slime on rocks in a river and the plaque on your teeth are examples of biofilms. These films are rather tough to eliminate the longer they’re allowed to develop. Trying to wipe biofilm off with a wet cloth is about as effective as trying to lick your teeth clean. If you can see slime or feel the walls getting slick on the inside of your machine, you’ve got biofilm. That’s the signal to take out the strong antimicrobial cleaners that are specifically designed for ice machines. The sanitizing products which are on the market are custom made to break up the film and kill off the bacteria. Once this is done, scrubbing with a cloth will lift off the accumulated mess.

In a heavily contaminated machine, biofilm can spread to components that are not so easy to clean. If the film started through scale attachment, that will have to be removed with a separate product. Tiny cracks and nooks could hold bacterial colonies that a brush or a cloth can’t easily reach. Some restaurants and other ice machine owners contract out their major cleaning to the pros because their tools and knowledge will help in seeking out those little nooks and crannies where bacteria like to hide.

The key to keeping bacterial contamination from getting to this point is proper ice handling and regular cleanings. It really is like brushing your teeth. If you brush your teeth every day, it’s easy. Let it go a week and you’ll be spending a while getting them back to clean. Similarly, if you sanitize your ice bin every week you’ll have a much lower chance of infection.

Fortunately, there are ways of sanitizing ice bins that don’t involve dumping all the ice each time. Many modern ice machines are fitted with an ultraviolet (UV) light inside of the bin. UV light is highly damaging to biofilms and to bacteria. While UV lamps do not reduce the need for sanitization they can reduce the frequency it needs to be done. Also, there are kits to retrofit older machines to use these lamps.

Another way to help is to get an ice machine with antimicrobial surfaces. These surfaces are designed to make it hard for bacteria to adhere and also contain elements that can kill bacteria upon contact. Ice machine makers are starting to incorporate these into their ice bins to further reduce the frequency of manual scrubbing.

The best machines currently need cleaning two to four times a year––about the same frequency as descaling. Yet even with technological advances, cleaning and sanitizing your ice machine cannot be ignored. In fact, the FDA requires that machines be cleaned per manufacturer directions or whenever contamination is seen. Don’t put it off or you might have to face an angry health inspector––or worse––a sick customer.

To learn more, visit IceMachinesPlus.com.

References

1. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm197586.htm.
2. http://www.foodrepublic.com/2013/04/09/why-does-some-ice-taste-bad.
3. https://www.biofilm.montana.edu/resources/images/multicellularextracellular/biofilm-formation-3-steps.html.
 


Author(s): Ice Machines Plus

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Contamination Control
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Best Practices
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • mold
    Sponsored byIFC

    Tackling Mold Remediation in Food Processing Plants

  • a worker in a food processing plant
    Sponsored byLPS® DETEX®

    How a Beverage Facility Improved Food Safety and Compliance with Detectable Packaging Solutions

  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

Popular Stories

sunflower oil

Louisiana Passes ‘MAHA’ Bill Targeting More Than 40 Ingredients, Including Seed Oils, Dyes, Sweeteners

Raw chicken legs with vegetables on a dark plate

Cases of Salmonella and Campylobacter in England Hit Highest Levels in a Decade

smoked salmon in oil

Study Shows Food Type Significantly Affects Listeria’s Ability to Survive Digestion, Cause Sickness

Events

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and Global Insights

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

July 22, 2025

Beyond the Binder: Digital Management of Food Safety

Live: July 22, 2025 at 3:00 pm EDT: During this webinar, attendees will learn best practices for the use of digital food safety management systems across industry and regulatory agencies.

August 7, 2025

Achieve Active Managerial Control of Major Risk Factors Using a Food Safety Management System

Live: August 7, 2025 at 2:00 pm EDT: From this webinar, attendees will learn about changes to the FDA Food Code, which now includes a requirement for FSMS. 

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • Don’t Forget about Your Chemical Hazards!

    See More
  • All Set for FSMA? Don’t Forget the Reanalysis!

    See More
  • Don’t Look Now: OSHA and EPA Regulations Affect Food Safety

    See More

Related Products

See More Products
  • 1118474600.jpg

    Practical Food Safety: Contemporary Issues and Future Directions

  • 1119053595.jpg

    Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain, 2E

  • 1119160553.jpg

    Food Safety: Innovative Analytical Tools for Safety Assessment

See More Products

Related Directories

  • FC&T Pharmaceuticals

    FC&T provides label owners and manufacturers access to full scale formulation design, product development, and analytical testing capabilities. We specialize in developing your formulation or product concept into an effective and safe finished product. From liposomal liquids, to gummies, softgels, and powders; nothing is outside of our realm of expertise.
  • T&D Corp.

    T&D Corporation manufactures a comprehensive line of wireless and stand-alone Data Loggers with innovative web-based data collection, remote monitoring and notification features. T&D is the only manufacturer providing free and unlimited cloud data storage.
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing