What should be ensured for ice used in food preparation?

The rationale for ensuring that ice used in food preparation must be made from potable water is rooted in food safety standards. Potable water is defined as water that is safe for human consumption, free from harmful microorganisms, chemicals, and contaminants. When ice is made from non-potable or untreated water, there is a risk that pathogens or potential toxins will be present, which could contaminate food and pose health risks to consumers. By using ice made from potable water, establishments can guarantee that the ice is safe to use in food and beverages, thereby minimizing the risk of foodborne illness.

Using tap water (unless it is confirmed to be potable) or visually clear ice does not ensure safety, as clarity does not reflect the presence of harmful substances. Likewise, while freezing ice at specific temperatures is important for maintaining its solid state, it does not address the quality of the water used to make the ice. Thus, ensuring the use of potable water is foundational to safe food preparation practices.