Distribution of Ice or Water in Clinical Areas

Distribution of Ice or Water in Clinical Areas
Central Zone
Infection Prevention and Control
BEST PRACTICE GUIDELINE
Subject/Title:
Reference:
Distribution of Ice or Water in Clinical Areas
Effective Date:
October 21, 2015
Authorized by:
Revised:
Central Zone - Infection Prevention and Control
Purpose Statement: To provide a process for the safe distribution of ice or water in clinical areas.
Reusable cups and water pitchers shall be cleaned and sanitized before being used
by other patients/residents.
Applicability:
All Healthcare Workers (HCWs)
Principles / Best Practice Guideline:
 The use of ice bins in clinical areas is not recommended for consumable ice.
 Use closed, contained ice machines or a dedicated ice bucket and scoop from Nutrition and Food Services
(NFS).
 Clean/disinfect closed contained ice machines according to manufacturers’ instructions. Ensure there is a
process for documented cleaning. Infection Prevention and Control recommends the manufacturer’s
instructions, cleaning schedule, and log for documenting cleaning, be posted on or near the dispenser.
 Perform hand hygiene prior to dispensing ice or water.
 Use a clean cup or pitcher (disposable or reusable) each time the ice or water dispenser is accessed.
 Use a clean cup or pitcher (disposable or reusable) to fill multiple cups/pitchers on a cart. Ensure the clean
cup/pitcher does not touch the ice dispenser causing them to become contaminated.
 Discard or recycle the filling pitcher when the task is complete.
 Distribute ice or water using a clean cart. Carts must be cleaned/disinfected after each use using AHS
approved cleaner/disinfectant (e.g. Oxiver TB Wipes, PerCept Wipes or PerCept RTU).
 Transport reusable cups, water pitchers, ice bucket and scoop to the NFS dish room daily for cleaning and
sanitizing. Using a dishwasher ensures the appropriate temperature for sanitizing is obtained.
 Discard disposable cups daily.
 Discard disposable water pitchers following a routine schedule (i.e. weekly in continuing care), when visibly
soiled, and when patient/resident is discharged.
 Mark disposable cups and water pitchers with patient’s/resident’s name if sharing a room.
 Avoid performing other tasks during the distribution of ice or water (i.e. removing dishes, cups, reading
material). Perform hand hygiene if there is any contact with the patient/resident or patient’s/resident’s
environment.
See Quick Reference Guide (page 3) – post on or by ice or water dispenser as a quick reference for
volunteers, visitors and patients/residents.
Central Zone IPC BPG – Distribution of Ice or Water in Clinical Areas
Oct 5, 2015
Page 2 of 3
References:
 IPC Manual for Long Term care Facilities 2nd Edition, APIC 2009
 AHS Department Guideline Nutrition Food Services (PFS-02), July 6, 2012, Bedside Patient Tray Delivery
and Additional (Isolation) Precautions.
 Association for Professionals in Infection Control and Epidemiology, Inc. (APIC). (2009) APIC Text (3rd ed.),
Vol. 2., 103: 8-9, 105: 4-5.
 The Facility Guidelines Institute (2010). Guidelines for Design and Construction of Health Care Facilities.
2.1-2.68, page 51-52.
Central Zone IPC BPG – Distribution of Ice or Water in Clinical Areas
Oct 5, 2015
Page 3 of 3
Dispensing Ice or Water Safely to Patients/Residents
Reusable
Send reusable cups, water pitchers, ice
bucket and scoop to Nutrition Food
Services (NFS) daily for cleaning and
sanitizing.
Disposable
Discard disposable cups daily. Discard
disposable water pitchers following a
routine schedule (i.e. weekly in continuing
care), when visibly soiled, and when
patient/resident is discharged.
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