Experts share tips on ice machine maintenance.

FCSI-The Americas, the only consulting society dedicated to serving independent foodservice design and hospitality management professionals, has announced the results of the latest FCSI Consultant’s Crystal Ball Survey, which offers insight to good health and safety practices for maintaining and servicing ice machines.

FCSI-TA members were asked about what practices they suggest their clients follow when cleaning and servicing ice machines. The survey, conducted in late July and early August, includes responses from 42 hospitality industry design and management consultants.

The survey was conducted in response to a recent investigation by the UK newspaper The Daily Mail into the sanitary conditions of ice from fast food restaurants. The newspaper’s scientific tests found that all of the samples contained more bacteria than toilet water. Because of this, Bloomington, Ill-based FCSI-The Americas wanted to hear from FCSI’s members on ways that restaurant operators can avoid having their ice machines become a sanitary hazard.

The survey found:

45.2% recommend that the equipment is serviced regularly, and expressly according to manufacturer’s guidelines.

19% recommend  treating with a water filter to manage taste and odor, and service the equipment regularly, and expressly according to manufacturer’s guidelines.

11.9% said only treat with a water filter to manage taste and odor.

11.9% advised not do anything, because ice machine is self-cleaning.

7.2% recommended treating with a water filter to manage taste and odor, and serviced equipment regularly, and expressly according to manufacturer’s guidelines. Also clean the machine regularly to ensure good tasting water and ice.

4.8% – other

The July Crystal Ball Survey was distributed to members in the July FCSI-TA Direct Connection Newsletter on July 29, 2013 and data was collected through Aug. 13, 2013.