Health and Safety: Cool as ice
According to the Met Office, Britain's weather is set to be better than average this summer.
Some experts are forecasting a long, hot summer and anticipating temperatures will reach 30ÞC. If that happens, what will outlets across the hospitality industry need in ever-increasing quantities? Ice!
A great summer is great for business. As the season heats up, make sure your customers can continue to take it nice and easy in your establishment and that you are set to reap the rewards.
Ice is generally either bought in or homemade, and the relative pros and cons of each should be considered.
Ready-made or bought-in ice is made from purified water under hygienic conditions. It is easily stored and has a good shelf life but can prove too expensive when compared with the cost of buying and maintaining an on-site ice-making facility.
While it is perfectly safe to take pre-made ice in a bag and put it directly behind the bar, it must be emphasised that the ice bucket should be cleaned every day before use, and if it has any defects should be replaced immediately.
Ice buckets should be kept behind the bar where only staff can serve the ice, so reducing the risk of contamination by customers.
Hands off!
Taking ice to put into a drink should be done with a scoop, spoon or tongs - never by hand or with a glass, which can lead to cross-contamination.
It should be noted that, believe it or not, ice is classified as a food and is subject to strict hygiene regulations as laid down by the Food Safety Act. Be aware that ice can contain bacteria, and is particularly susceptible when it starts to melt and falls within the temperature levels bacteria find optimum (between 5ÞC and 63ÞC).
When visiting a site EHOs can take ice samples, from which bacteria counts can be taken to ensure that levels are within the parameters of acceptability. Any significant findings are usually reported back to the site in question.
Keep it clean
If an outlet chooses to make its own ice, then a commercial ice-making machine is the way to go. Once purchased, it is imperative that the machine is accurately calibrated.
Cleaning should take place on a very regular basis - at least once
a week. It must be remembered that, when cleaning is taking place, the machine manufacturer's instructions must be followed to the letter food-safe chemicals should always be used. If there is any doubt about this, the outlet's COSHH risk assessment documents or safety data sheets should be consulted.
When storing ice made on the premises, ensure that it is kept in small-capacity (eg. 2.5kg) food-grade plastic bags. Date it four weeks hence, keep in a good-quality freezer facility to a temperature of at least -18ÞC and rotate each and every time ice is stored. Hopefully then you will be able to enjoy the summer!
