Using ice from a cooler that previously held soda cans to chill a customer's drink can pose a risk of cross-contamination because the ice may contaminate the beverage with pathogens from the outside of the cans.

• A. Yes, because the ice may contaminate the beverage with pathogens from the outside of the cans.
• B. No, ice is sterile and safe.
• C. Yes, but only if the ice is used for foods, not beverages.
• D. No, only if the ice is boiled first.

Answer: (A)

Cross-contamination risk comes from the fact that ice can pick up pathogens from dirty surfaces or items it’s touched, such as the exterior of soda cans and the cooler environment. If that ice is added to a customer’s drink or melts into it, any microbes present on those surfaces can be transferred into the beverage. Ice isn’t inherently sterile; its safety depends on the cleanliness of the water used to make it and the sanitation of the ice storage and handling equipment. That’s why there is a real risk in using ice that has been in contact with potentially contaminated can exteriors.

The correct idea is that yes, the ice may contaminate the beverage with pathogens from the outside of the cans. To reduce risk, use ice from a clean, sanitary source, store it in a sanitized ice bin, use a clean scoop, and avoid reusing ice that could have touched contaminated surfaces. The other statements aren’t correct because ice isn’t automatically sterile, and the contamination risk applies to beverages as well as foods; boiling ice after it’s formed isn’t a practical or reliable protection.