An ice plant has no raw material other than its water supply, and everything it sells is that supply made solid.
Overview
Ice is the only food made frozen and eaten frozen, with no later step to put right an earlier failure. This editable reference guideline, the international edition of source regulation PHC-C-4, applies the Codex General Principles of Food Hygiene with its HACCP annex, the WHO Guidelines for Drinking-water Quality and ISO 22000:2018 to ice plants of every type. It states what a plant's food safety management system must control rather than serving as that system.
The exposure sits in handling more than in treatment: water fit to drink at source can still be lost at the point of freezing, in a tank room walked in outdoor footwear, or in the delivery vehicle. Requirements therefore run from establishment approval and plant location through zoning, structure, utilities, personnel hygiene and pest control, with annexes of parameters, process tables and conformance mapping behind them.
What it covers
- Treats water as the raw material, from source and treatment to the parameters monitored at Table 12.1
- Sets the hygienic design of can and block plants and of tube, plate, flake, shell and cube machines
- Governs brine and treatment aids, including core sucking and refilling
- Follows the ice through crushing, cubing, flaking and shaving, then storage, cold chain, packing, labelling and transport
- Separates clean and risk areas in the tank room, verifies cleaning and disinfection, and extends monitoring to laboratory control, traceability and recall
Who it's for
What the plant ends up with is its hygiene requirements in writing rather than in the heads of the people who work the tank room. Owners, production managers and supervisors use it when applying for establishment approval or preparing for a health authority visit; consultants and inspectors across block ice, packaged ice and automatic machine operations read it as the reference they assess against.
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