Cook high risk foods safely

You should:

• think about whether you need to offer ice to customers at all
• make sure your water supply is safe
• keep your ice machine away from sunlight, toilets and any dirty areas
• clean, disinfect and service the machine regularly, this include the handles and casing
• use a scoop or tongs and keep them in a hygienic place when not in use, like a sanitised ice bucket
• use a stainless steel or plastic scoop or tongs and disinfect them daily
• not let the handle of the scoop or tongs touch the ice
• buy from a reputable manufacturer if you use ice in pre-packed bags
• disinfect your ice buckets daily, keep them in good condition and keep the lid on
• empty the bucket as soon as water begins to gather in the bottom, rinse and refill
• not refreeze ice that has started to melt