Ice is a food product. Scientific research has shown that certain bacteria and viruses can survive freezing for many hours and can also remain capable of growth in very strong alcoholic drinks. It is therefore important that ice does not become contaminated by airborne particles, food handlers or dirty utensils. The most likely sources of contamination of ice are inadequate cleaning of the ice making machine or equipment and poor hygiene practices when handling the ice. The ice storage compartment should be cleaned regularly, at least fortnightly, to prevent the build up of bacteria. It should be monitored for any growth of scum or slime and if such growths become apparent, it should be immediately cleaned according to the manufacturer’s instructions.