Sets the Standard for Ice Safety and Quality! ICE IS FOOD.
Due to the lack of any specific federal or state packaged ice manufacturing standards or regulations, IPIA members made the decision in 1998 to self-regulate and PIQCS was adopted as a requirement of membership. Mandatory third-party conducted inspections of each member’s manufacturing facilities began in 2002. IPIA logos received a collective trademark (meeting certification standards) in 2005.
PIQCS requirements include:
Personnel Hygiene, Food Safety Training and Best Practices
Plant and Grounds Standards, Food grade contact surfaces documented
Sanitary Operations of Facilities, Equipment and Utensils
All Pre-Requisites to HACCP, i.e. Sanitation Standard Operating Procedures
EPA Drinking Water Standards, Master Maintenance Plan
Bacteriological testing of the finished product
Pest Control Program, Documented and Implemented
Food Security and Crisis Management Procedures
Supervision and Record Keeping Program including Recall Plan, In-house self-audits, and Mock Recalls.