Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section V: Storage and Care of Food Items

Department of the Navy
Bureau of Medicine and Surgery

1. Ice, if procured for food service facilities, 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 must be afforded the same conditions of cleanliness as other foods.

2. Ice making machines and ice flakers must be located, installed, operated, and maintained in a sanitary manner to prevent contamination. The machine must be cleaned as required. Machines must be inspected in accordance with the applicable Maintenance Requirement Card by maintenance personnel to ensure proper operation. The motor area and insulation panels must be inspected frequently for evidence of cockroach infestation. Care must be taken to ensure the absence of submerged potable water inlets. Air gaps in wastewater drain lines from the ice storage bins to the deck drainsmust be provided. Overflow pipes must be provided for defrosting tanks to prevent contamination of the ice with water used for defrosting. Operating instructions and rules of sanitary conduct for personnel manufacturing or handling ice should also be provided. Suggested cleaning directions are outlined in Table 1-5. Also refer to the machine instruction manual.

3. Areas in and around motor insulation panels and condenser coils must be vacuumed or blown free of lint and dust as needed.

4. 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. Ice from approximately one quarter of the ice machines should be bacteriologically sampled weekly.

5. Ice making capabilities should provide 1.25 pounds of ice per person per day.