What kind of ice should be used for cold storage of packaged non-TCS foods?

Using ice made from potable water for the cold storage of packaged non-TCS (time/temperature controlled for safety) foods is essential because it ensures that the ice is safe and free from contaminants that could compromise food safety. Potable water is water that is safe for human consumption, meaning it meets health standards and is free from harmful microorganisms and pollutants.

When using potable water to create ice, you can be confident that it will not introduce any substances that might cause foodborne illnesses. This is particularly important in food handling and storage, as food safety regulations prioritize the integrity and safety of the food being served.

Though ice made from tap water might seem suitable, tap water quality can vary greatly and may not always meet potable water standards. Using bottled water is another potential option, but it is often more costly and may not be necessary if potable water is readily available. Crushed ice from a freezer typically originates from the tap water source, which could pose similar safety concerns if the water quality is not guaranteed. Thus, the safest and most reliable choice for ensuring cold storage of packaged non-TCS foods is ice made from potable water.