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Guidelines for Safe Handling of Beverages, Ice, and Dispensers
| Use the following guidelines to dispense beverages safely in remote
locations with manual beverage dispensers. |
Water and Ice
- The water must come from an approved and tested water supply.
- The ice machine must be in an approved area.
Beverage Dispensers
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- The dispenser should be certified or classified for sanitation by an American National
Standards Institute (ANSI) accredited certification program.
- To prevent contamination, the dispenser should have a gravity flow design.
- The dispenser should be washed, rinsed, and sanitized at least once every
24 hours in a three compartment sink that is deep enough to allow complete
immersion of the dispenser. If this is not available, use a clean bucket
and wash cloth with detergent to clean the dispenser, rinse it at least
three times with clean water and spray the inside and spigot with a
sanitizer solution. Make sure to air dry and do not store it on the floor.
Dispenser Filling
- Fill the dispenser in a clean environment, free from contaminants such as
dust and insects. It should be filled in a room with smooth, dry, easily
cleanable floors, walls, and ceilings. It should be kept away from
chemical storage and should not be placed on the floor.
- The hose used to fill the dispenser should be certified or classified for
sanitation by an ANSI accredited certification program and should not be
stored on the ground. The hoses should be used exclusively for drinking
water dispenser filling and not to fill other equipment.
- All plumbing codes must be met (cross connections must not be present and
backflow devises are required).
- Use an ice scoop to dispense ice (bare hand contact with ready to eat food
is not allowed).
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Source: United States Food and Drug Administration
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