What are the basic HACCP rules for handling loose ice?
FAQ
For HACCP purposes, treat loose ice as a ready-to-eat ingredient and focus on contamination controls:
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For HACCP purposes, treat loose ice as a ready-to-eat ingredient and focus on contamination controls:
Dedicated utensils: one scoop per bin, stored in a clean holder. No hands in ice and no using glasses as scoops.
Keep it covered: keep the bin lid closed between uses to reduce airborne contamination.
Prevent cross-contact: keep the bin away from garnish prep, glass-washing splash, and raw food zones. Do not store anything on top of the bin lid.
Rotation and disposal: if you have a contamination event (glass breakage nearby, bin left open during cleaning chemicals, flood, pest activity), discard ice and clean and sanitise before refilling.
Documented checks: record cleaning frequency, staff responsibilities, and any corrective actions. The paperwork is usually simple, but inspectors want to see it is consistent.
If you also store emergency bagged ice in a freezer, include it in your HACCP plan as a controlled input and keep packaging intact until use.
Read the full guide: Unifrost Upright Freezer and Ice Storage Bin Service Planning.
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