Topic of the Month
Menu
Home
Newsletters
Equipment
School Contact
CVap 101
The Science Corner
Special Promotions
Testimonials
Topic of the Month
Your Nutritian & Food Safety
Continuing Education Programs
Events Calendar
Helpful Links
Carroll Services
September is National Food Safety Education Month
“Equipment Detail”
The past school year presented many challenges to the school foodservice community. One of the largest subjects for every district to tackle was the creation and implementation of a food safety program based on HACCP principles. As we embark on this new school year, schools all over the country are working to implement new standard operating procedures (SOP’s) and train employees on what hazards and risks to look for. Part of achieving a sustainable and successful plan requires not only development and implementation of these procedures for reduced risk, but careful review and thorough understanding of why these processes are necessary to your program.
Last year during National Food Safety Education Month we discussed food safety factors, risks, pathogens and types of environments that encourage their growth in detail. We hope you utilized some of this information and the organizational links during staff in-service training to provide reasons why SOP’s for time and temperature control are so important.
This year we will turn our focus to sanitation procedures to reduce cross contamination on or in your foodservice equipment. Specifically, we will look at stainless steel equipment an unsuspecting element that can hide harmful microorganisms. Understanding what stainless steel is composed of and how to clean it properly is valuable information to review with school foodservice employees and can help modify and better an operation’s current sanitation standard operating procedures.
Equipment is a potential source for pathogen growth. Sanitation practices and the type and/or grade of stainless steel determine some of the resistance the metal has to increased pathogen growth and cross contamination. Stainless Steel is considered a passive metal because it contains other metals most notably iron, chromium, and nickel. Different series or grades of stainless steel are based on the percent of each metal. Iron (Fe) is always a predominant metal with the addition of 12-30% chromium (Cr). This is considered a 400 series stainless. When (Fe) and (Cr) are combined with Nickel (Ni) it is considered a 300 series stainless. When iron is alloyed with other metals such as these a thin invisible film is formed on the outer surface of the stainless steel. This shield makes stainless steel a passive metal, protecting it from corrosion and pitting. As long as this film is intact and not broken or cracked the steel is “stain” “less”. Each series of stainless steel is broken down further by degree of each alloyed metal. A 300 series stainless is typical for large foodservice equipment. As the grade within a series increases so does it’s strength and cost.
How does equipment create an environment for pathogens to grow? Much of the equipment in foodservice operations is manufactured with a series of stainless steel. The equipment is exposed to abuse over time during food production and daily cleaning procedures. As the passive or protective layer on stainless steel is broken down the surface becomes uneven and cracked. Overtime this can cause yellow and then reddish marks to occur most commonly known as rust. Organisms may also fall into the cracked or corroded areas of the stainless steel. Organisms such as bacteria have the ability to surface attach themselves and create water based barrier around them acting as food source called slime or biofilm. The cells of the microorganisms pack themselves tightly together to create a hard-indisposed surface that becomes very difficult to remove. As cell division takes place, the number of organisms increase in a short period of time, seconds and minutes. This also makes it easier for organisms lacking the ability to surface attach to attach to one another webbing a larger matrix.
What harm do biofilms cause and can I check for them? Biofilms can spread infectious disease and cross contaminate food products in the kitchen. It continues corrosion on the stainless steel area and propagates more destruction. Hard cleaning and diligence in cleaning schedules can prevent Biofilms. High-pressure water cleaning at elevated temperatures, chlorine and peroxide solutions or sanitizers and soft brush abrasion can also help. Spot-checking and microbiological testing real time can ensure equipment surfaces are safe.
What breaks down stainless steel? NAFEM states three major areas in which the passive or protective layer of stainless steel breaks down:
1. Mechanical Abrasion – Rough cleaning with abrasive tools that cut into the metal causing shavings and scaring of the stainless steel. Some examples are steel pads, wire brushes, and scrapers
2. Water – Different degrees of hardiness and the composition of minerals plays a substantial role in corrosion of stainless steel. As water is heated it will leave deposits, which are harmful to the protective layer. Improper cleaning leads to build up the deposits and quicker destruction of the equipment.
3. Chlorides –compounds found in water, food and most industrial cleaners
What is the best method for cleaning stainless steel?
1. Use non-abrasive tools such as soft plastics, soft cloths. Soft stainless steel pads may be used with precaution. Scrub stainless steel in the in the direction of the manufacturer’s marks or grains.
2. Use water softeners whenever and wherever available to prevent build up of deposits
3. Use alkaline, alkaline chlorinated or non-chloric containing cleaners. Use these and all other sanitzers at recommended strength. Rinse equipment well with high pressure and wipe dry. Heating equipment cleaned with chlorides will cause additional pitting and concentration of deposits.
What should I know before buying stainless steel equipment?
1. Food contact surfaces should be visible and east dissemble and reassemble
2. All surfaces should be smooth , corners rounded, and welded areas should not be pitted or rough
3. Equipment should be able to withstand high-pressure cleaning without breaking down or easily covered to prevent moisture in dangerous areas
4. The chosen equipment manufacturer should provide Use & Care manual demonstration how to care for and clean your stainless steel equipment. One should review these procedures prior to purchase to verify the location has the capabilities to perform the cleaning tasks.
What happens if I mistreat and misuse my stainless steel equipment?
Due diligence in cleaning is the most important. If equipment becomes rusted and corroded the safest way to reduce risk is to replace the equipment. Training and review of standard operating procedures is essential to preventing poor use and care of any equipment.
How can I find more information on stainless steel?
The task of monitoring and updating standard operating procedures is never fully accomplished but perfected year after year. It takes time, patience and enthusiasm for education to make success out of a school’s food safety program. Utilize the organizations listed to gain insight on the tools we use everyday in our kitchens and have an effect on the safety of our food.
Underwriters laboratory (UL) - http://www.ul.com/
A global source dedicated to reviewing and developing standards for product compliance.
Are your products UL approved?
NSF International - http://www.nsf.org/
A non-for-profit-organization dedicated to consumer and public affairs who certifies and writes quality standards for air, water, food, and consumer goods.
Do your products have a NSF seal?
Food Safety Inspection Services (FSIS) - http://www.fsis.usda.gov/
The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
Do you know what is happening with recalls?
Additional Information:
NAFEM Stainless Steel Equipment Care and Cleaning Guide
|
School Solution Quick Links: |
|
|
| CVap Holding Cabinets have earned: |
|
