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REFRIGERATION

Food storage

How to store ice for drinks and food display

Ice is often overlooked as a food, but any ice that goes into drinks or touches ready-to-eat food must be treated as one. Freezing does not kill all bacteria or viruses, so ice made from contaminated water stays contaminated. Ice can also pick up contamination from dirty scoops, hands, glasses and storage bins. Commercial kitchens and bars should make ice from potable water, store it in clean, covered bins or freezers, and handle it only with clean scoops. Bagged ice should be kept frozen at −18 °C or colder until used.

  • Frozen−18 °C or colder (bagged storage)

Do

  • Use only potable water for ice, and maintain filters on ice machines.
  • Clean and sanitise ice machines and bins on a regular schedule.
  • Use a dedicated scoop with a handle, stored outside the ice in a clean holder.
  • Keep bagged ice in a freezer, sealed, away from raw meat and seafood.
  • Keep ice for drinks separate from ice used to chill fish, bottles or display trays.
  • Do not use glasses to scoop ice; broken glass in ice is hard to see.
  • Buy packaged ice only from suppliers who confirm it is made for consumption.

Avoid

  • Do not use industrial or block ice meant for fish or cooling in drinks or food.
  • Do not handle ice with bare hands.
  • Do not store food or bottles in the ice bin used for drinks.
  • Do not leave ice bins uncovered in dusty or busy areas.

In Indian conditions

In India, block ice made for fishing, cold storage or industrial use is common and is not meant to be eaten, yet it sometimes finds its way into juices, lassi, golas and sugarcane juice. Restaurants, juice bars and caterers should source food-grade ice or make their own from potable water. In summer, ice demand peaks and quality control is often weakest. A deep freezer for bagged ice and a clean, covered ice bin at the bar keep ice usable through busy periods. Clean ice machines more often in the monsoon, when water quality can be variable.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.