Retail Ice Manufacturing and Packaging
According to the Centers for Disease Control and Prevention, numerous outbreaks of illness have been traced to the use of contaminated ice. The most likely causes of ice contamination are poor handling and storage practices. These guidelines are being provided to all retail operators that manufacture and package ice in an effort to reduce bacterial contamination.
The following structural requirements must be met prior to manufacturing ice intended for retail sale:
- An approved two or three-compartment sink (depending on age of establishment - contact the Plan Check Division for details) plumbed with hot and cold running water
- A hand wash sink plumbed with hot and cold running water
- All potable water sources shall be protected with an approved backflow device
- ANSI approved work surfaces for packaging ice
- Walls, floors and ceiling material and finish are to be smooth, durable and light in color
Any food establishment observed manufacturing ice without prior approval may be immediately ordered to discontinue the operation of ice manufacturing and packaging. To verify if your facility has been approved for open food or to submit plans for approval to manufacture ice, contact the Plan Check Division at
(626) 430-5560.
In addition to the above structural requirements, the following operational requirements must be maintained:
- All ice manufacturing and storage units must be an approved type
- Water used for ice manufacturing must be potable
- Ice transfer containers and scoops must be of an approved type, smooth and easily cleanable
- All utensils and food contact surfaces must be cleaned and sanitized and properly stored to prevent contamination
- All packaged ice must be properly stored to prevent contamination
- All packaged ice must be properly labeled with the
following information: Common name, statement of the net
quantity, in terms of weight, measure, or numerical count;
name and place of business where manufactured
For additional information, please contact your local Environmental Health office. For information on structural requirements please contact the Plan Check Division at (626) 430-5560.
number.
California Food Handler Law: