Ice…..
the
forgotten food
This is a voluntary Code of Practice developed by
the Packaged Ice Association of Australasia Inc. to be used where Ice is
manufactured, stored or handled in any way whatsoever.
The Code of Practice will be enforced throughout
the membership of PIAA through its rules and regulations of the Association.
It can be utilised by Regulatory Authorities as a
standard in non PIAA member establishments.
The Code of Practice will assist members in fully
understanding what is expected when dealing with practices and procedures
involving ice. The information in this code forms part of supportive
information to the genetic PIAA Food Safety plan for Ice.
Should this code be breached, the PIAA have
detailed the mechanism for ensuing compliance with….
·
Open and transparent procedures.
·
Mechanism for dealing with complaints and
contravention of the code.
·
A review mechanism.
·
Options for referring the matter to the relevant
enforcement agency for appropriate action.
·
Appeal mechanism.
PIAA will ensure the Code of Practice is widely
distributed throughout the food industry where ice is processed or used. PIAA
will also endeavour to arrange avenues of training for its members to assist in
the practical implementations of this Code of Practice.
The Code of Practice is divided into the
following areas:
*
Structural/Maintenance.
·
Operational/Manufacturing Practices.
·
Personal Hygiene/Food Safety Practices.
·
Cleaning & Sanitizing.
·
Pest Control.
·
Records.
·
Training.
(A commentary has been provided where further clarification
is required. It is displayed in bracketed italics immediately below the
appropriate statement and appears similar to this)
Structural
/ Maintenance
This relates to the main building/s used in the manufacture/storage
of ice, its equipment and the building surrounds. This code is read in
conjunction but not in contravention of the food safety code within the
relevant state.
Ice Machines, Loose Ice Storage, Automatic Handling,
Packaging and Packaged Ice, Storage Areas.
·
Sound, smooth, impervious and durable surface
condition and maintained in good repair.
(Ice machines
should be of solid construction with protective coatings and preferably be
insulated. All walls and ceilings to the internal compartment of the ice
machine should be made of a material which will enable it to be easily kept
clean.)
·
Fully enclosed and insulated machine area.
(Small ice machines should be located in an
enclosed area that conforms with the requirements for the manufacturing and
preparation of food.
Large ice machine
units not totally enclosed, should be located in a room that complies with the
requirements for the production of food.
Totally enclosed
large ice machine units should have the associated ice crusher, chutes and
augers fully enclosed).
·
Protective coatings or non-corrosive material
surfaces to be used.
·
Easy access to enable servicing of the machines
and easy cleaning.
·
Located in an area with easily cleanable surfaces
and drained to prevent pondage of water/condensate.
(Generally the
ice making equipment should be positioned internally within the manufacturing
premises. It should be positioned to allow for good air circulation and permit
easy access to cleaning).
·
Temperature control to maintain ice in the frozen
form free from melted water.
(Location
is important to the efficient functioning of ice machines. Ice machines produce
considerable heat and thus require good air circulation or water cooling for smooth, efficient operation, keeping
power costs to a minimum. The Regulatory Authority should be consulted when
selecting the location of ice-making equipment).
Ice
Makers/Ice Crushers/Chutes and Augers.
·
Should be fully enclosed against airborne
contamination and vermin.
·
Maintained in good repair and alignment to
prevent contamination by oil, grease or metal shavings.
(Crushing devices and discharge chutes should be made of a
material which is smooth, durable and impervious. They
should be kept clean and enclosed).
Material
contact surfaces and finishes.
·
To be sound, durable and impervious and not to
contaminate ice.
·
Stainless steel recommended.
(Ancillary equipment is all other equipment that may contact the
packaged ice including benches, fittings, augers, elevators, pipework and
utensils such as ice tubs and scoops should be made of material which
is smooth, durable and impervious).
Packaging
Area.
·
Fully enclosed area to protect against airborne
contamination. (dust , etc.)
(Packaging
areas must not contain non-food grade products).
·
Handwashing facilities in close
proximity to areas where major work is carried out or cross-contamination can
occur for example Packaging Room.
(Handbasin fitted with hot & cold water from a single spout and
fitted with automatic sensory device, elbow or foot operated taps are
recommended. It should have an adequate supply of soap and disposable towels).
Transport
Vehicle.
·
Sound, smooth, impervious and durable surface
condition and maintained in good repair.
·
Insulated or refrigerated to maintain the ice in
the frozen form (below 0° C).
·
Sealed against contamination (dust, vermin, fumes, etc.).
Plumbing.
·
Toilets, handbasins and change rooms maintained in good repair.
·
Plumbing to meet the relevant state codes.
(These are to be kept clean and conveniently located. They are to
be properly constructed and ventilated with no direct access to production
areas. There will be a potable water supply. Sufficient hot & cold water is
to be available. There will be no back siphonage or cross connections and there
will be no overhead waste lines in critical areas. Lines are to be kept clear
of drips).
Yard,
Apron, Loading area.
·
Sealed to reduce dust (Bitumen or concrete
recommended).
·
Maintained in a clean state free from unwanted
materials.
Main
Structures.
·
Sound construction to comply with building code.
·
Protected against the elements (wind, sun, rain,
dust, etc).
·
Impervious easily cleaned floor, drained to
prevent pondage.
·
Maintained in a state of good repair.
(These shall be easily cleanable and in good repair with no scaling
paint. There should be no possibility of condensation contamination).
·
Free from harbourages for rats, mice,
cockroaches, birds and other vermin.
·
Adequate light and ventilation.
(It shall be adequately illuminated for the work
being done and of the protected safety type. Rooms are to be free from odours,
smoke and condensation).
·
Adequate size to encompass the operation and
allow easy assess for cleaning and sanitizing.
Operational
/ Manufacturing Practices.
·
Protect against cross-contamination from foreign
matter. (Bait, waste and cleaning materials).
(the area surrounding ice making equipment should be free from
non-food grade materials such as bait, waste and cleaning materials. No bait or
non-food grade products shall be stored with ice, in the ice production area or
transported with ice to prevent cross contamination. Contents of all containers
are to be easily identified and properly labelled to prevent accidental use or
contact. Working areas must be kept free from rubbish and litter. Waste
containers are to be maintained clean, covered and properly used. Vermin
control must be effective and there should be no rodent harbourage. Only
authorised pesticides should be used. Pesticide containers must be clearly
labelled and stored in a secure storeroom. No birds or animals are to be kept
on the premises).
·
All food contact surfaces (including scoops,
shovels and rakes) continually maintained in a clean and sanitized condition.
(Ancillary equipment should be cleaned regularly with a cleansing
agent, sanitized and allowed to air dry. Steps to prevent recontamination
should be taken such as storing an ice scoop in a covered plastic container
after use).
·
Bags used for the packaging shall be :
1. Stored
in a dry vermin and dust proof enclosure and protected against contamination.
2. of
sound strength and quality to prevent fracture or tearing during handling.
3. sealed
with a tamperproof method (twist ties
and plastic clips not acceptable).
4. restricted
from reuse or repackaging.
5. labelled
in an easily identified conspicuous manner with size weight and manufacturers
contact details on the package in accordance with state and federal labelling
legislation.
6. bags
must bear sequential numbering and use by date.
·
Maintain the ice in a frozen state (below 0° C)
free from melted water.
·
Ice to be decanted into customers bulk bins
outside the packaging area unless the bulk bins are in a clean and sanitized
condition.
·
All water that is used during the manufacturing
process shall be sanitized prior to use (including water used to melt fines).
·
After any shut down (overnight or longer periods)
the water storage sump shall be emptied and adequately flushed prior to
recommencement.
·
Ice including block ice should meet the NH and
MRC Australian drinking water guidelines where used in food or in contact
(either directly or indirectly) with food including sealed cans or bottled food
or drink.
·
Adequate signage to indicate restricted access
area. No smoking, handwashing, any suitable health and safety issues.
(Only authorised personnel are to be permitted in production and
packaging areas).
·
Ensure the water quality for the
production of ice meets the NH & MRC Australian Drinking Water Guidelines.
Recommend the use of filtered, activated carbon, sanitizing (ozone or UV light preferred) prior to production.
·
Store bags in sealed boxes in a sealed area.
·
Restricted access to the public to individually
packaged ice for themselves (Hotels, etc.) This may lead to contamination or
deliberate tampering.
·
Storage and handling of pallets should be in hard
stand areas only.
·
Temperature control to maintain ice in a frozen
state (below 0° C).
·
Only food grade lubricants should be used on all
ice machinery.
·
Waste containers to be provided at appropriate
locations, maintained in a clean state and serviced regularly.
(Working areas must be kept free from rubbish and litter to reduce
contamination).
Personal Hygiene / Food Safety.
·
Handwashing whenever hands become contaminated in
any way whatsoever while processing ice. Drying of hands using
·
Disposable paper towels reduce cross
contamination.
(Wash your hands thoroughly with soap and warm/hot water
immediately before commencing or resuming work, between tasks and after
visiting the toilet, smoking, handling a rubbish container, handkerchief or
nasal tissue, performing cleaning duties or after handling fish tubs and bait.
Do not wipe your hands on clothing or on anything other than a clean disposable
towel).
·
Keep clean your personal clothing, hands,
fingernails and body at all times.
·
Do not make unnecessary contact with ice (do not use bare
hands to handle ice).
·
When access to loose ice storage/ice packaging
areas operators shall be clothed in clean protective clothing (including hair
covering/cap, gloves, aprons, boots) to prevent food contamination and use only
sanitized equipment.
·
Do not spit or smoke.
·
Do not work with package ice if you are ill (cold
symptoms, vomiting or diarrhoea, skin infections on the hands) or affected with
a disease or are a carrier of a disease that may be transmitted by contamination
of food. Notify your supervisor immediately who may direct you to work in a non
food area or send you home or to seek medical treatment.
·
Do not work in an area where contamination of
food may occur if you have a boil, infected wound or sore, or a bandage or
dressing that is not waterproof on any part of your body.
·
Do not put your hands or fingers in your mouth,
nose, hair, eyes, ears or other parts of your body.
·
Do not breathe into any package that is to be used for ice.
Cleaning
and Sanitizing.
·
A cleaning and sanitizing schedule will be
developed and implemented.
(Stainless steel will corrode when exposed to certain chemicals
such as chlorine compounds. Since chlorine gases and compounds are expelled
from water during ice production, stainless steel surfaces should be cleaned
periodically with a non-chlorine mild abrasive cleaner. Packaging equipment
should be cleaned regularly with a cleaning agent, sanitized and allowed to
dry).
·
Only food grade or approved cleaning and
sanitizing chemicals will be used.
·
Store and use only approved chemicals to prevent
cross-contamination.
·
Maintain vehicles in a clean and sanitized
condition.
Pest
Control.
·
Use only authorised pest control operators.
·
Ensure the premises are serviced at least
annually.
·
Ensure the chemicals used for pest control are
clearly labelled, compatible with ice and approved for food processing.
·
Monitoring of premises by staff for signs
indicating the presence of pests.
Records.
Records
should be kept for the legal required time as dictated by legislation with a
recommended minimum of two years. Efficient and accurate record keeping is
essential. All records should be reviewed and integrated into a verification
process.
·
Accreditation standard set by P.I.A.A.
·
Control points and critical control points
(daily, weekly and monthly monitoring schedules).
·
Complaints register.
·
Production, stock, sales and delivery records to
assist in recall situation.
·
Cleaning and sanitizing schedule (including
cooling towers for Legionella).
·
Maintenance schedule.
·
Training of staff.
·
Testing of ice and water supply.
·
In-house testing
(microbiological) minimum monthly, recommended weekly during peak times of
production.
·
External testing required 4 times per
year for microbiological parameters and Legionella in accordance with Standard
1.6.1 and AS 3666 (testing to be done by a NATA accredited laboratory)
respectively.
Standard
1.6.1 Australia New Zealand Food
Authority (ANZFA 2001)
Packaged
Ice.
(1) In
this standard:
‘Packaged
Ice’ means ice for human consumption which has been packaged for sale.
(2) ‘Packaged
Ice’ is not a prescribed name.
When
examined by the methods prescribed below of this standard, packaged ice must be
free of:
(a) Total coliforms (incl. E
.coli) per 100ml for in-house testing and in addition
(b) Not have a standard plate count exceeding 100 micro-organisms per
millilitre; and
(c) Be free from Pseudomonas aeruginosa in 250 ml (when tested
externally by a NATA accredited laboratory).
(d) Packaged ice may contain not more than 1.7 mg/l of Fluoride.
(e) Packaged ice must not contain:
Not more than 10 mg/l of nitrate calculated as nitrogen; or
More
than 1 mg/l of nitrate calculated as nitrogen.
Methods of Microbiological
analysis.
The
methods set out in this clause are the prescribed methods with respect to the
microbiological examination of packaged ice.
a. Standard Plate Count. Proceed in accordance with the current
method as described in AS 4276 for Standards for the Examination of Water and Wastewater,
20th Edition, except that for the purposes of this method when 5
sample units of at least 250 ml of packaged ice are examined as detailed, the result shall be reported as ‘not exceeding 100
micro-organisms per millilitre’ when 5 out of 5 sample units have a standard
plate count not exceeding 100 micro-organisms per millilitre.
b. Coliforms (incl.
E. Coli). Proceed in accordance with the current standard method as
described in AS 4276 or Standards for the Examination of Water and Wastewater
20th Edition, except that for the purpose of this method when 5
sample units of at least 250 ml of packaged ice are examined as detailed the
result shall be reported as ‘coliforms not detected’ when coliforms
are not detected in 5 out of 5 sample units.
c. Pseudomonas
aeruginosa. Proceed in accordance with the current standard method as
described in AS4276 or Standards for the Examination of Water and Wastewater 20th
Edition, except that for the purpose of this method when 5 sample units of at
least 250ml of packaged ice are examined as detailed, the result shall be
reported as ‘Pseudomonas aeruginosa not detected’ when Pseudomonas
aeruginosa is not detected in 5 out of 5 sample units.
Education
and training.
·
Management and staff to undergo food safety education
and training to understand the basic principles of food safety and the food
safety plan.
(An appropriately trained workforce is essential in carrying out
these practices).
·
On commencement of employment, all new staff will
undergo induction training in food safety and the requirements of the food
safety plan.
(The manager can
provide basic training information in the form of discussions in conjunction
with textbooks and videos to ensure the new staff member has an adequate
knowledge of food safety to comply with the food safety plan in his/her daily
routine).
Code
of Conduct and Its Application.
Member
Companies shall at all times conduct their production, advertising, promotional
and labelling activities with honesty and integrity and with a regard for the
welfare of the community they serve.
Claims
in marketing, whether used in advertising, promotional or packaged labelling
shall not be misleading and shall have a sound scientific basis.
Claims
in marketing, whether used in advertising, promotional or package labelling;
shall be expressed in terms which are readily understood by “the consumer”.
Each
member company shall ensure that all relevant persons employed by the member
are aware of the requirements of this Code and the responsibilities inherent in
membership of the P.I.A.A.
Members
shall co-operate with the P.I.A.A. and the P.I.A.A. Management Committee
identified in this document in the investigation of problems which may from
time to time arise in connection with packaged ice.
The
provisions of this Code of Practice will apply to:
o
the production, advertising, promotional and
labelling activities of P.I.A.A. member companies in all states and territories of Australia and New Zealand and;
o
All member companies.
Issued
by the:
Packaged
Ice Association of Australasia Inc.
P.O.
Box 384
Lake
Charm, Vic, 3581.
Phone
/ Fax: 03 5457 9377
Mob: 0413 907 317