Ice SHOULD be served using:

Serving ice using a plastic or metal scoop is the correct method because this practice helps prevent contamination. Using a dedicated scoop minimizes the risk of bacteria from hands or other surfaces coming into contact with the ice, thus maintaining food safety standards. It also ensures that the ice remains clean and suitable for consumption, which is particularly important in food service settings where hygiene is paramount.

While using clean or gloved hands might seem like a safe option, it still introduces a risk as hands can carry pathogens, even when they are cleaned or gloved. Serving ice with a water glass poses significant risks, as glasses can harbor germs and bacteria, particularly if they have previously been in contact with other surfaces. Therefore, the safest and most hygienic choice remains the use of a plastic or metal scoop specifically designated for ice handling.