Where should the scoop for the ice machine be stored between uses?
Explanation: Ice deserves consideration because it's safety risks are often overlooked. Ice has 2 purposes in a foodservice operation: it can be used as an ingredient in foods/beverages and also to cool food. Although ice is used in different ways, it often comes from the same ice machine. The biggest risk with ice is cross-contamination. Freezing temperatures do NOT kill pathogens. The ice machine and ice scoop need to be clean and protected. Ice used to cool foods/beverages should not be reused as an ingredient in foods/beverages. In most cases, ice should only be used for one purpose and then thrown out. Ice used for raw foods should not be reused for ready to eat foods. Likewise, ice for raw foods that require a higher cooking temperature should not be reused for raw foods that require a lower cooking temperature.