RFMA 2015 Feb 1‐3, 2015
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Strategies to Reduce Microbial Contamination in
Ice Machines
John H. Hanlin, Ph.D.Ecolab Inc.
On the Outside Looking In
But on Closer Inspection…
RFMA 2015 Feb 1‐3, 2015
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Agenda: Strategies to Reduce Microbial Contamination in Ice Machines
• Three key takeaways• Food code• Clean ice matters• Microbiological hazards• Physical hazards• Recommended program of care• Summary takeaways
Agenda
• Three key takeaways• Food code• Clean ice matters• Microbiological hazards• Physical hazards• Recommended program of care• Three key takeaways
Three Key Takeaways
• Ice is food and clean ice matters • Ice machines can be a hot bed for microbial activity
• Practical approaches to serve clear and safe ice
RFMA 2015 Feb 1‐3, 2015
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Agenda
• Three key takeaways• Food code• Clean ice matters• Microbiological hazards• Physical hazards• Recommended program of care• Three key takeaways
Food Code 2013• “Ice for use as a FOOD or a cooling medium shall be made from
drinking water” (Ice is Food)• "Food" means a raw, cooked, or processed edible substance, ice,
BEVERAGE, or ingredient used…in whole or in part for human consumption… (Ice is Food)
• Equipment means an article that is used in the operation of a FOOD ESTABLISHMENT such as a freezer, grinder, hood, ice maker…
Food Code Food Code 2013
Recommendations of the US Public Health Service
Food and Drug Administration
http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf
• National Primary Drinking Water Regulations (NPDWRs) apply to public water systems
• These primary standards protect public health by limiting the levels of contaminants in drinking water
• The US EPA allows for no more than 500 bacteria/ml
Federal and EPA Requirements
http://water.epa.gov/drink/contaminants/index.cfm
RFMA 2015 Feb 1‐3, 2015
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Agenda
• Three key takeaways• Food code• Clean ice matters• Microbiological hazards• Physical hazards• Recommended program of care• Three key takeaways
• Improve clarity of ice• Reduce off tastes and odors from ice• Keep ice from melting too quickly• A component of your food safety plan• Remove mold and slime build up • Maintain water and ice bin hygiene• Maximize Operating Efficiency• Prevent water over consumption• Maximize ice machine output• Extend ice machine lifespan
Clean Ice Matters:Intended Consequencesand Unintended
• Poor water quality leads to poor ice quality• Poor ice quality leads to ice and ice machine quality and performance issues
• High chlorine unwanted taste and odor in beverages
• High chlorine corrosion inside ice machine• Hardness minerals in water precipitate out during freezing resulting in scale build up
• Build up of “scale” significantly impacts ice machine efficiency and longevity (negatively)
Clean Ice Matters
http://www.achrnews.com/articles/print/keys‐to‐effective‐ice‐machine‐maintenance
RFMA 2015 Feb 1‐3, 2015
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Agenda
• Three key takeaways• Food code• Clean ice matters• Microbiological hazards• Physical hazards• Recommended program of care• Three key takeaways
• Microbial Risks Mold, bacteria, yeastInfection risk
Ice (Food) Safety Risks
Source U.S. CDC; Margaret Williams , Claressa Lucas, Tatiana Travis (with thanks)
Source U.S. CDC (with thanks)
Anatomy of an Ice Machine
A hot bed for microbial growth
RFMA 2015 Feb 1‐3, 2015
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Microbial Risks
Microbial Risks
Microbial Amplification
Location Total Bacterial Count (cfu/ml
Water at outlet <100
Ice sample 1 > 100,000
Ice sample 2 > 1,000,000
Ice sample 3 > 5,000
RFMA 2015 Feb 1‐3, 2015
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• Ice and outbreaks of food‐borne disease
• Absence of evidence is not evidence of absence• Ice machines in healthcare environments
Microbial Risks
Legionellapneumophila
Mycobacterium szulgai
Flavobacteriumspecies
Mycobacterium paraffinicum
Mycobacterium fortuitum
Agenda
• Three key takeaways• Food code• Clean ice matters• Microbiological hazards• Physical hazards• Recommended program of care• Three key takeaways
• Physical hazardsHard plastic fragmentsGlass shards
Ice (Food) Safety Risks
RFMA 2015 Feb 1‐3, 2015
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Physical Hazards
Physical Hazards
Physical Hazards
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Physical Hazards
Agenda
• Three key takeaways• Food code• Clean ice matters• Microbiological hazards• Physical hazards• Recommended program of care• Three key takeaways
• Daily• Wash, rinse and sanitize scoops and transfer bins
• At Least Quarterly• Delime• Clean and sanitize machine and storage bins• Discard first 3 cycles of ice ‐ post cleaning
• Periodically• Inspect/replace condenser air filter• Replace water filter every 6 to 12 months• Disassemble removable parts for thorough C&S
Recommended Cleaning & Sanitation Practices
CLEAN
RFMA 2015 Feb 1‐3, 2015
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• Ice machine cleaning is done on a regular basis and documented
• Ice bin cleaning is done on a regular basis and documented• Ice totes and other ice transport are cleaned regularly• All interior surfaces of ice‐making machines are clean and in
good repair• Ice‐making machine gaskets and doors are clean and in good
repair• Ice storage bins (including dispensers) are clean and in good
repair• Ice storage bins are covered and ice scoops stored properly• Ice totes are dedicated for ice transportation and stored
properly between uses
Your Quick Checklist
Ice Handling
• Hand‐washing reminder sign at all ice‐making machines• Hand‐washing and proper glove use observed before ice
transport• Proper hand‐washing by bartenders is observed• Drink garnishes are handled by utensils or gloved hands
• Ice chutes on dispensers are clean and in good repair• No bar guns or other tubing (pipes) drip into ice bins• Ice for beverage service is not used for other storage (i.e.
chilling beer bottles)
• Only scoops are used for scooping ice• Bar glassware is properly stored • Bar glassware bins are cleaned and properly maintained
Your Quick Checklist
Contamination by Hands
IceDispensers
Bar Service
You Can Reset The Table
Location Total count beforecleaning (cfu/ml
Total count after cleaning (cfu/ml)
Water at outlet <100 <100
Ice sample 1 > 100,000 <100
Ice sample 2 > 1,000,000 <100
Ice sample 3 > 5,000 <100
RFMA 2015 Feb 1‐3, 2015
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• Before
Cleaning Matters!
• After
Agenda
• Three key takeaways• Food code• Ice and food safety/public health, really?• Impact of ice on the quality of beverages • Anatomy of an ice machine• How good ice goes bad• Recommended program of care• Three key takeaways
Summary Takeaways
• Ice is food and clean ice matters • Ice machines can be a hot bed for microbial activity
• Practical approaches to serve clear and safe ice
