Health & Safety

Ice is a vital component in beverage service, but it can pose significant health risks if not handled properly. Dust, debris, and bacteria can accumulate in ice-making machines, leading to contamination. Therefore, regular emptying, cleaning, sanitising, and maintenance of these machines are crucial to ensure the safety of both employees and customers.

To address these concerns, the brief was to develop comprehensive training materials to educate employees about the hygiene risks associated with ice used in beverage service. The training should emphasise the importance of proper equipment maintenance and outline the necessary daily and weekly cleaning duties to prevent ice contamination.

The training should cover topics such as: understanding contamination risks, the importance of regular maintenance, daily and weekly cleaning duties, proper handling and storage of ice, and monitoring and reporting defects.

By implementing this training solution, the business hopes to significantly reduce the risk of ice contamination, ensuring a safer environment for both employees and customers. Additionally, these processes will help satisfy environmental health standards and regulations.

Initially, the training was aimed at engaging existing food handlers and drink service employees to protect the business and ensure there was a spotlight on the topic. Food handlers were aged 16 and upwards, and for many, it was their first job with no previous food handling or drink service experience.

Due to heightened public awareness following several tabloid headlines, the project commenced immediately upon approval. The idea of a mobile-friendly e-learning course with embedded instructional videos appealed to stakeholders, but there were no existing internal processes or training materials to base the training upon.

Initially, I engaged with equipment suppliers and safety professionals to loosely map out the content, gather information, and eventually storyboard the course. The course was meticulously designed to cater to the specific needs, products, and processes of the business, ensuring it was not a generic solution like those available from other “off the shelf” providers.

The final training course covers the following key topics:

• The Importance of Ice Hygiene in Food Safety: Highlighting why maintaining ice hygiene is crucial for overall food safety.

• Potential Health Risks from Contaminated Ice: Educating employees on the health risks associated with contaminated ice, including foodborne illnesses.

• Step-by-Step Procedures for Cleaning and Maintenance: Providing detailed, step-by-step instructions for the correct cleaning and maintenance of ice-making equipment.

• Best Practices for Handling and Storing Ice: Outlining the best practices for handling and storing ice to prevent contamination.

To ensure the effectiveness of the training, employees undergo a test to assess their understanding of the hygiene practices covered in the course. Upon passing the test, they also undergo an observational assessment conducted by their line manager. This assessment aims to reinforce the importance of maintaining high standards of hygiene in the workplace and ensure that employees are correctly applying what they have learned.

Following the initial rollout to existing food handlers, a comprehensive review of the company’s food service procedures and hygiene standards was conducted. The review revealed that employees’ knowledge had significantly improved, and cleaning and handling procedures were being properly followed.

Based on these positive outcomes, the decision was made to include the training course in the standard onboarding training path for all newly recruited food handlers and drink service employees. This course then became part of a wider collection of six food safety training topics, covering areas such as; personal hygiene, allergens, temperature control, and this course covering hygiene standards associated with ice used in beverage service.

There was no official budget allocated for this course, so all filming, editing, and designing were completed by myself. Support from equipment suppliers and safety professionals was either provided free of charge or included as part of existing supplier contracts. I received assistance from one colleague who participated in the filming, which helped keep costs minimal and absorbed as part of our regular working hours.

• Articulate Rise

• Camtasia