Make Sure Your Ice Is Safe And Clean

You may assume that each one ice is that the same, but if you have contaminated ice, you and your family could be risking your health.

As the weather begins to heat up, so will ice consumption to keep beverages and food cold and contemporary. Whether it’s a yard BBQ, a picnic at the park or a daily glass of iced tea, people want safe, clean ice.

Recent news reports have shown that some ice in fast-food restaurants is dirtier than toilet water. Whether processed and prepackaged from a stale ice machine, mishandled through the use of dirty buckets or maybe hand-scooped by dirty hands, it is difficult to understand specifically what you’re shopping for and overwhelming.

Here are a few tips for getting clean, safe ice:

• Ice should be clear in color as well as inodorous and tasteless.

• The bag should be properly closed and secure.

• The bag should have the manufacturer’s name, address and phone number.

• The bag should be free of any foreign objects.

• The bag should have a product code.

According to a recent study conducted by Michigan State University, there is a heightened concern with safety of foods among consumers. In fact, 63 % of the shoppers interviewed square measure terribly or fairly involved regarding the safety of the foods they eat and nearly 1/2 the respondents aforesaid {they do|they square measure doing} not obtain foods that are seemingly to be unsafe.

This summer, the International Packaged Ice Association (IPIA) desires you to apprehend that each one ice isn't created equal which ice shoppers got to be selective. When shopping for prepackaged ice, look for a product that has been packaged by an authorized IPIA member and carries the IPIA seal.

The seal means that the prepackaged ice shoppers square measure shopping for meets the association’s strict quality and safety policy. The stringent prepackaged Ice Quality management Standards (PIQCS) square measure mandated for all IPIA members to make sure safe and quality ice. The standards regulate employees’ personal hygiene, sanitary operations of the facilities, equipment and utensils used in creating ice, quality of the water source and continuous microbiological testing of the finished product.

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