Retail Ice

According to the Centers for Disease Control and Prevention, numerous outbreaks of illness have been traced to the use of contaminated ice. The most likely causes of ice contamination are poor handling and storage practices. These guidelines are being provided to all retail operators that manufacture, package, store, and dispense ice in an effort to reduce bacterial contamination.

Retail Ice Manufacturing and Packaging

The following structural requirements must be met prior to manufacturing ice intended for retail sale:

• An approved two or three-compartment sink (depending on age of establishment - contact the Plan Check Division for details) plumbed with hot and cold running water
• A hand wash sink plumbed with hot and cold running water
• All potable water sources shall be protected with an approved backflow device
• ANSI approved work surfaces for packaging ice
• Walls, floors and ceiling material and finish are to be smooth, durable and light in color

Any food establishment observed manufacturing ice without prior approval may be immediately ordered to discontinue the operation of ice manufacturing and packaging. To verify if your facility has been approved for open food or to submit plans for approval to manufacture ice, contact the Plan Check Program at (626) 430-5560.

In addition to the above structural requirements, the following operational requirements must be maintained:

• All ice manufacturing and storage units must be an approved type
• Water used for ice manufacturing must be potable
• Ice transfer containers and scoops must be of an approved type, smooth and easily cleanable
• All utensils and food contact surfaces must be cleaned and sanitized and properly stored to prevent contamination
• All packaged ice must be properly stored to prevent contamination
• All packaged ice must be properly labeled with the following information: Common name, statement of the net quantity, in terms of weight, measure, or numerical count; name and place of business where manufactured

Retail Ice Storage and Dispensing

1. Ice storage and dispensing units should be an approved type with a tightly fitted cover.
2. Containers used to transport ice from storage units to dispensers should be an approved type. Ice transfer containers and scoops should be an approved type, smooth and easily cleanable.
3. Ice storage compartments, transfer containers and dispensing scoops and equipment should be cleaned and sanitized as follows:
   1. Dismantle dispensing spigots, hoses, storage reservoirs and other ice storage equipment/utensils for proper and effective cleaning and sanitizing.
   2. Wash thoroughly, using an approved detergent, in hot water at least 110°F - 120°F. Rinse the equipment parts and utensils thoroughly in hot water at least 110°F - 120°F.
   3. Sanitize all equipment parts and utensils. Retail ice preparation, ice storage, and dispensing shall meet the requirements for utensil washing, i.e. wash, rinse, and sanitize in a 3-compartment sink.
   Manual Sanitizing can be accomplished by:
   • Contact with a solution of 100 ppm available chlorine solution for 30 seconds
   • Contact with a solution of 25 ppm available iodine for 1 minute
   • Contact with a solution of 200 ppm quaternary ammonium for 1 minute
   • Immersion in water at 171°F for at least 30 seconds
   • Contact with any chemical sanitizer that meets the requirements of 21 C.F.R. 178.1010
   • Any other method approved by the enforcement agency
4. Ice transfer containers and utensils, e.g., scoops, shall be properly stored to prevent contamination.