What procedure should be implemented to reduce the risk of ice machine–related outbreaks?

• A. Disinfect ice machine parts regularly with sodium hypochlorite.
• B. Replace ice machines with bottled water.
• C. Only clean the exterior of the ice machine.
• D. Stop using ice machines during outbreaks.

Answer: (A)

Ice machines can harbor microorganisms inside their water pathways and surfaces, where biofilms can form and protect pathogens. Regular disinfection with a chlorine-based sanitizer like sodium hypochlorite penetrates those biofilms and inactivates the organisms, significantly lowering the risk of ice-related outbreaks. The key is to use a proper cleaning-and-sanitizing routine: thoroughly disassemble and clean all accessible parts with detergent to remove residues, rinse, then apply a sanitizing solution of sodium hypochlorite at the recommended concentration and contact time for food-contact equipment, followed by a thorough rinse if required and air-drying before use. Using an approved sanitizer ensures safety for ice intended for consumption and helps maintain compliance with health guidelines.

Replacing ice machines with bottled water doesn’t address contamination inside the equipment itself, and cleaning only the exterior leaves internal surfaces and ice pathways contaminated. Stopping use during outbreaks is not a practical long-term control and doesn’t fix the ongoing risk if ice is needed. Regular, proper disinfection of the ice machine is the effective way to prevent outbreaks.