A: The risks of foodborne illness in a foodservice environment aren\u2019t anything new. But have you considered \u2018drinkborne illnesses\u2019? Ice machines and beverage dispensers are often overlooked as a serious cause of illness in foodservice establishments\u2014even healthcare or school operations. <\/p>\n
Humidity levels, warm temperatures, high sugar concentrations, hard to clean crevices, and poor handling and cleaning practices make these machines prone to microbial and viral contamination. Some pathogens\u2014like Norovirus, Salmonella, Shigella, Listeria, Hepatitis A, and E. coli\u2014may be looming in contaminated ice machines and beverage dispensers. <\/p>\n
Regular, thorough dismantling and cleaning of all parts using the chemicals and process recommended by the equipment manufacturer can greatly reduce the risk of infection. Additionally, ensure that gaskets provide a tight seal to keep moisture from building up inside the machine, and regularly look for (and fix) damages to the machine, its tubing, the water filter, or backflow prevention device. Any water leaking from cracked tubing may provide a breeding ground for flies or cockroaches. <\/p>\n
The fact that ice is a frozen food does not eliminate its potential risk for contamination. A regular, thorough, deep clean is required for ice machines. Failure to do so can lead to the growth of a slime called biofilm\u2014a matrix of mold or bacteria and their secretions \u2014which is very difficult to remove. For this reason, many manufacturers recommend a deep clean every 6 months in addition to routine cleaning and sanitizing. Some largescale operations find it useful to hire contract companies to perform these deep cleans to ensure a thorough clean. <\/p>\n
Don’t let ice lead to illness. A properly cleaned ice machine is imperative, as is staff handling of ice. Just like with foods, it is imperative to maintain sanitary ice-handling practices. Here are some ways to minimize the risk of a foodborne illness from ice: <\/p>\n
Q: What are the risks of foodborne illnesses when using ice machines and beverage dispensers? A: The risks of foodborne illness in a foodservice environment aren\u2019t anything new. But have you considered \u2018drinkborne illnesses\u2019? Ice machines and beverage dispensers are often overlooked as a serious cause of illness in foodservice establishments\u2014even healthcare or school operations. […]<\/p>\n","protected":false},"author":19,"featured_media":4244,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[112,69],"tags":[],"class_list":["post-4243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-k12-education","category-running-your-business"],"acf":[],"yoast_head":"\n