Your ice machine may be a key source of contamination in your restaurant if you don’t take proper precautions. A study by the BBC in 2017 found that in 30 samples of iced beverages collected from three quick-service restaurants in the U.K., more than half were contaminated with fecal bacteria because of dirty ice. Since ice machines vary, take care to note in your food safety procedures how and when your machine’s manufacturer advises you to clean and sanitize your machine. QSR Magazine suggests operators inspect their machine each week for the buildup of slime or debris on interior surfaces in particular. Have a vendor or team member double-check the quality of a cleaning and use a flashlight to illuminate any dimly lit or hard-to-reach areas. Finally, don’t wait for slime to develop – if you see traces of it, increase the frequency of your cleaning to avoid the likelihood of contamination.