Jakubowski works for IceMachinesPlus.com. With over 10 years of experience in the restaurant and bar industry, he provides quality information and advice to contractors and purchasing managers about the best practices on choosing the right type of restaurant equipment. Reach him at [email protected].
Keeping Your Ice Safe
• FQ&S Staff
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I agree that one must not handle ice with bare hands and use the scoop properly to avoid contamination. If you are in the food industry and ice is an essential ingredient in your menu, it is best that you be cautious in handling ice. Contamination can lead to poisoning which means liability for the company. My friend will be opening his fruit shake stand, and I’ll remind him on to handle ice with care.
Great info. People have no idea how dirty ice can be. If you are in a service industry you have to follow these rules to the best of your ability! Thanks for sharing this awesome resource.
Yikes. Makes me want to order everything with NO ice!! Great info though, thanks for sharing.
Sometimes ice is transported in an ICE ONLY container (5 gallon bucket) from the ice machine to a well. Could someone explain why it is important that this bucket not be placed on the floor?