Ice Machines, Beverage Dispensers & Other Overlooked Food Safety Hazards

At the end of the spring semester in our campus food production lab, we’re fortunate to have the opportunity to hit pause and reset for the summer and prepare for fall—a luxury many foodservice operations don’t often get. During this time, we can deep clean, shut down equipment, and perform a thorough reset of the space. While some school foodservice programs may also have this seasonal window, many commercial kitchens operate year-round and rarely have the chance to step back in this way.

Among the many pieces of equipment that we focus on cleaning during this time are the ice machine and soda dispensers.  We clean them throughout the year, too, but they are pieces of equipment that are sometimes neglected. I can see why some may forget about them. In food safety training, much attention is paid to keeping food at safe temperatures, avoiding cross-contamination, and ensuring hand hygiene. While the spotlight is often on cooking and holding procedures, some food safety hazards are hiding in plain sight: ice machines, beverage dispensers, and other equipment that’s easy to forget during daily cleaning routines.

Ice is considered a food under FDA guidelines, which means it must be handled and stored with the same care as any other consumable. Yet, ice machines are notorious for harboring mold, slime, and bacteria, often due to irregular cleaning and maintenance. Ice scoops left on top of the machine, hands reaching into bins, or contaminated utensils can all introduce pathogens. When was the last time you inspected the water line to your ice machine – or even more importantly, the filter? Just as with any surface, if they are not cleaned and sanitized regularly, the risk of contamination only grows.

In foodservice operations, ice is an important component of the service and production processes. It is used for both beverages and for cooling of food. Thus, it is important to be diligent in cleaning and monitoring ice machines.

…Food safety isn’t just keeping hot foods hot and cold foods cold; it’s about the unseen risks that accumulate over time.

Soda fountains and beverage dispensers can also be a hidden hazard. Sugary syrups and low-acid liquids provide a perfect breeding ground for bacteria and yeast, especially in and around the nozzles and drip trays. These areas often go unnoticed in daily cleaning routines and can develop biofilms—thin layers of microbial growth that are hard to remove and can contaminate drinks. In most cases, the trays themselves are dark in color, often black, meaning spotting these biofilms is not easy to do visually.

Another issue arises with the internal tubing of beverage systems. Without proper flushing and sanitization, residue can build up, leading to off-flavors and microbial risks. In both commercial and institutional settings, ensuring that staff are trained to clean these systems according to the manufacturer’s specifications is essential.

Beyond ice and beverages, there are many overlooked surfaces that require consistent attention. Refrigerator gaskets can collect food particles and condensation, creating a moist, dark environment where mold and bacteria thrive. Handles of reach-in coolers, microwave buttons, and faucet levers are frequently touched but seldom cleaned with the same rigor as food prep surfaces.

Food safety isn’t just keeping hot foods hot and cold foods cold; it’s about the unseen risks that accumulate over time. By creating comprehensive cleaning schedules that include non-obvious equipment and surfaces, and by regularly training staff on the “why” behind those practices, foodservice operations can protect both their customers and their reputations. After all, preventing illness doesn’t just happen on the line—it happens behind the ice machine, under the soda fountain, and everywhere in between. Risk Nothing.

Is Implementing a Color-Coded Food Safety Plan Right for your Operation?

Foodborne pathogens are by far the most prevalent cause of foodborne illness in the United States and across the world.  There are 31 known agents that cause foodborne illnesses, and more that are unspecified or yet undiscovered – remember, E. Coli 0157:H7 wasn’t identified until the early-1980s. It is estimated each year, 48 million illnesses occur because of these known and unknown pathogens, resulting in over 3,000 deaths.

Maintaining your Equipment: Is it the Missing Ingredient in your Recipe for Food Safety?

Although I am no longer in day-to-day operations, between our students and foodservice lab at the university and my volunteer activities in my local church, I keep a close hand in food production. This past week, I had the opportunity to lead a group of men at our church in preparation of a luncheon for 100 women who were attending a spirituality retreat.  Over the course of the morning, I realized our main cooler in the kitchen was not functioning properly and was about 10˚F above the required temperature.  While we do have a commercial kitchen, we do not routinely log temperatures, so when the unit started to malfunction is questionable.  Even more concerning was not the lunch we were preparing for, but the dinner that was served the night before for 300+ families in the parish.