Safe ice

The first “Food ice good manufacturing practices manual” is now available.

This guide is the only of its kind, in Italy and in Europe, supplying detailed information on hygienic and food safety issues relating to the industrial production of packaged ice, as well as that of food ice for operators’ internal use.
Sponsored by Ice Cube (Italy’s foremost producer of packaged food ice), the manual was created in a partnership with NFI (Nutrition Foundation of Italy) and the Ministry of Health.
This book is thorough and authoritative in treating specific topics, indicating the necessary rules for guaranteeing that the ice reaches the consumer with no physical, chemical or (most importantly) biological contaminants. Biological contamination (by Salmonella and Escherichia, but also viruses, parasites and mycotoxins) can severely damage human health.
The food ice market is very large: globally valued at nearly 5 billion euro, and in Europe it exceeds 280 million euro. Italy, in which current estimates place total turnover at 3 million euro, is identified as the European country with the largest potential for growth, with requests reaching 200 million euro, according to the findings of the International and European Packaged Ice Association.