Make Sure Your Ice Is Clean and Safe

You might think that all ice is the same, but if you have polluted ice, you and your family could be jeopardizing your health.

As the weather starts to heat up, so does ice consumption to keep food and beverages cold and fresh. Whether a fresh backyard BBQ, a have a picnic at the park or a everyday glass of iced teas, people need safe, clean snow.

Recent news reports have indicated that some ice inside fast-food restaurants is dirtier than toilet water. Whether packaged and processed from a moldy ice machine, mishandled through the use of dirty buckets or hand-scooped by dirty hands even, it is difficult to know exactly what you’re consuming and buying.

Here are a few techniques for purchasing clean, safe snow:

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

• The bag should be closed and secure.

• the manufacturer’s name should be had by The bag, phone and address number.

• The bag must be free of any foreign things.

• a product code should be had by The bag.

According to a recent review conducted by Michigan Express University, there is a heightened anxiety about safety of foods between consumers. In fact , 63 per cent of the consumers interviewed are incredibly or fairly concerned about the protection of the foods they take in and almost half of the respondents mentioned they do not buy foods which can be likely to be unsafe.

This summer, the particular International Packaged Ice Relationship (IPIA) wants you to understand that all ice is not of the same quality and that ice shoppers must be selective. When buying packaged snow, look for a product that has been manufactured by a certified IPIA fellow member and carries the IPIA seal.

The seal ensures that the packaged ice individuals are buying meets the association’s strict quality and basic safety policy. The stringent Manufactured Ice Quality Control Specifications (PIQCS) are mandated for those IPIA members to ensure risk-free and quality ice. The criteria regulate employees’ personal health, sanitary operations of the amenities, utensils and equipment used in making ice, quality of the h2o source and continuous microbiological testing of the finished product or service.

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