Potable Ice
A soft drink, a coffee, a drink, even a glass of water with the help of potable ice becomes more enjoyable. This is why potable ice is one of the most common foods we consume daily since it is the ingredient that keeps the temperature of beverages low and provides us with the possibility of greater sensory pleasure.
There are also cases in which we use potable ice for the preservation and processing of fresh food, with the most typical example being catches (fish, etc.).
By definition, therefore, when we use ice for beverages, drinks and the processing of fresh food, ice is a food. This is the reason why we characterize it as "potable ice."
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
Hazards with Potable Ice
There is a general impression that potable ice, due to its low temperature, is not at risk for microbial load infections. On the contrary, potable ice can be a carrier of microbial load and its transmission.
For this reason, the European legislation explicitly states that potable water must be used for the production of potable ice. Moreover, the basic principles of food safety must be observed for its storage and distribution, so as to protect it from any form of contamination or cross-contamination.
Under the European regulation, the basic HACCP principles should be applied, according to which, among other things, surfaces in contact with potable ice should be cleaned and disinfected.
Historically, ice was produced only on an industrial scale and in the form of an ice cube. Today, the development of technology has created specialized, complex and automatic machines for the production of potable ice in various forms, the well-known ice machines.
The ice machine takes the potable water, processes it into potable ice, and then stores it for future use.
Due to various factors, inside the ice machine, especially in the wettest and most inaccessible places, pathogenic microorganisms develop capable of infecting our ice. By opening the lids of an ice machine, we notice scaling, mold, biofilm (slime) and other foci of contamination of the machine and consequently of the potable ice.
In order to protect the conversion of water into ice from contamination, the sanitization of the ice machine is necessary and required, especially in hidden and inaccessible places.
Ice Machine Sanitization
The sanitization of ice machines is our specialization.
We follow a comprehensive and evidence-based methodology for the ice machine sanitization. It includes three stages: cleaning, disinfection and quality control – verification of the result within the permissible limits.
Cleaning is the task of cleaning dirt, descaling and removing foreign bodies.
Disinfecting is the task of dealing with the microbial load.
Moreover, quality control/verification is the task in which we must verify that there are no residues of the products used and, most crucially, verify that the microbial load is within the permissible limits.
