“Ice is considered a food product and must be stored, handled, and dispensed in a sanitary manner. Ice machines must be cleaned and sanitized regularly to prevent the growth of mold, slime, and harmful bacteria such as Listeria, Salmonella, and E. coli. Contaminated ice poses a serious risk to public health. Food establishments are subject to citation and potential closure if ice machines are found to be dirty or improperly maintained.”
— Local Health Department Food Safety Guidelines (based on FDA Food Code 3-202.16 & 4-602.11)
Basic Ice Machine Sanitation Checklist:
Daily:
- Ice scoop stored in a clean, designated container (not inside the ice bin)
- The exterior of the machine was wiped down
- The floor and area around the machine are kept clean and dry
Weekly:
- Inspect the interior bin for visible mold, slime, or buildup
- Clean and sanitize the scoop and scoop holder
- Check for unusual ice taste or odor
Monthly (or per manufacturer recommendation):
- Full deep clean and sanitization of interior surfaces
- Inspect the water filter and replace it if needed
- Document cleaning and maintenance in a log