Table 1-1. Directions for monthly cleaning of ice making machines

CHAPTER 1, FOOD SAFETY

e. Food or containers of food must not be stored close to steam pipes

or other sources of heat which would reduce the shelf life of the product.

3-4.7 Ice

a. Commercially procured ice must be from a supplier listed in the

Directory of Sanitarily Approved Food Establishments for Armed Forces

Procurement. Ice intended for human consumption in food or drink shall be

manufactured from potable water only. Ice used for cooling stored food and

food containers will not be used for human consumption

b. Ice machines must be located, installed, operated, and maintained

in a sanitary manner to prevent contamination. They must be cleaned

monthly or more often as required. See Table 1-1.

c. Ice buckets, other containers and scoops must be of smooth

impervious material designed for easy cleaning. They shall be kept clean

and stored and handled in a sanitary manner. Scoops

shall be stored handle up in a freely draining metal bracket

outside the ice storage compartment or in a metal bracket

installed within the machine at such a height as to preclude the scoop

being covered by the ice.

d. Ice should be bacteriologically sampled as determined by the PMA.

Table 1-1.

Directions for monthly cleaning of ice making machines

BULK ICE MAKING MACHINES

STEP

PROCEDURES

Turn off motor

Empty, defrost and clean. Make certain overflow pipes

carry off water used for defrosting.

2. Wash all parts,

Use a plastic bristle brush to scrub inside and outside of

including ice storage bin.

bins with mild detergent solution.

Rinse

Rinse with water containing at least 50 ppm chlorine to

preclude bad odors and the accumulation of film deposits

from detergents. Water drain should be clear and free to

allow proper rinse.

Check Water Control

Clean to prevent clogging of holes of water flow control.