What should be avoided when handling or scooping drink ice?

When handling or scooping drink ice, avoiding bare-hand contact is crucial because it helps prevent the transfer of pathogens from hands to the ice. Ice is often used in beverages served to customers, and if hands come into direct contact with the ice, there is a significant risk of contaminating it with bacteria or viruses that may be present on the skin. This is particularly important in food safety as ice is often served directly in drinks that will be consumed.

By using proper utensils, such as ice scoops or tongs, and by wearing gloves, the risk of contamination is significantly reduced. These practices are in line with food safety guidelines to maintain hygiene and ensure that beverages served are safe for consumption. Understanding the importance of minimizing direct contact with food items, including ice, plays a pivotal role in food safety and public health.