Ice is probably the fastest growing commodity in the hospitality and foodservice industry. Demand is increasing all the time: ice for drinks, for salad and fruit presentation, for displaying fish.
Yet many in the food industry forget that ice must be treated with the same care now applied to other aspects of food hygiene.
Your responsibility, whether you serve ice cubes in drinks or produce large quantities of ice for food display, is to operate within the Food Hygiene Regulations 2006.
Read our white paper here.
Want to know more?
We have some quick fact pages dedicated to answering all your questions related to handling and serving ice. Find out more here: