Did you know that a type of water is considered as food and not a beverage? Okay, maybe solid water. Ice is actually considered as water in contrast to popular belief. This means that if you own a restaurant, there is a need for you to pass the standard of food sanitation with the ice you serve, too. If you’re a restaurateur in Australia, it is crucial to invest in a reliable ice maker Sydney food preparation equipment shops sell for your food establishment’s reputation. Apart from that, you should also have staff that is well-trained in food preparation. No matter how expensive or cheap ice maker in Sydney stores you use in your restaurant, it will still be handled by your waiters or waitresses. This article will tackle certain issues on how to properly handle ice in your food establishment to be able to pass the standards set by the governing bodies.

ice maker sydney

 

The importance of enlightening to your staff on handling beverages with ice and handling ice equipment

 

There is a widely known misconception that ice is safe to consume no matter what it is made up of since it doesn’t have the ability to harbor bacteria or any cause any contamination. Actually, this is possible once your staff fails to properly get the ice maker in Sydney stores have to offer running in a good condition. Contaminated ice can be a hazard to your food establishment patrons just as well as contaminated food. Once you have chosen the right ice maker Sydney stores have to offer for your restaurant, make sure you include in your staff training how to maintain your food preparation equipment consistently running in its prime condition.

 

Listed below are some key maintenance tips for properly handling food preparation equipment in your restaurant:

 

1. Have the staff wear gloves all the time when operating the machine.

2. Make your staff or baristas use an ice scoop when getting some product from the ice maker.

3. Make sure to clean the ice scoops every day and store the materials in a safe and clean place.

4. Never repurpose ice made from the previous day

Make sure to instruct your food preparation staff strictly when it comes to repurposing things. One of the components in the kitchen that should never be used again and again is ice, no matter how clean they think it is. Make sure they discard leftover ice before the start of the day.

5. Have the staff clean the ice maker regularly or once a week.

Flushing out the ice maker machine of impurities stored up from multiple uses is essential. This can be done by flushing the machine with a mixture of bleach and other recommended food-safe cleaning chemicals by the manufacturer.

6. Have technicians of the ice maker install a water filter inside.

Although you can always choose to buy an ice maker Sydney stores sell that has a preinstalled water filter, you can still request technicians or experts in food preparation equipment to install a water filter in the ice maker. This is to make sure the water the machine uses is clean and safe for consumption.

 

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