The transmission of viruses like the coronavirus (SARS-CoV-2) through contact with surfaces is primarily through respiratory droplets and not through food or food packaging. According to current understanding, the risk of contracting COVID-19 through contact with contaminated surfaces, including the plastic surfaces and walls inside retail ice cream freezers, is considered to be low.
However, it is still important to maintain good hygiene practices in food handling and storage environments. Regular cleaning and sanitation of surfaces, including inside ice cream freezers, can help reduce the risk of potential contamination from other sources. Here are some general guidelines:
Regular Cleaning: Clean the plastic surfaces and walls of the ice cream freezer on a routine basis to remove any visible dirt, debris, or ice buildup. Use warm water and mild detergent suitable for food contact surfaces. Follow the manufacturer's recommendations for cleaning the specific freezer model.
Sanitization: While the risk of viral contamination on freezer surfaces is low, you can choose to use sanitizers approved for food contact surfaces after cleaning. Select a sanitizer that is safe for food preparation areas and follow the instructions for proper application and contact time. Common sanitizers include quaternary ammonium compounds (quats) or chlorine-based sanitizers.
Personal Hygiene: Ensure that individuals handling food and using the freezer practice good personal hygiene. This includes regular handwashing with soap and water for at least 20 seconds before and after handling food, using gloves if appropriate, and avoiding touching their face while handling food.
It's important to note that the specific cleaning and sanitization procedures may vary depending on local regulations, industry guidelines, and the manufacturer's recommendations for the equipment. Therefore, it is advisable to refer to applicable regulations and consult the equipment manufacturer or relevant authorities for detailed guidance on maintaining food safety in commercial food storage environments.