Supermarket Perimeter - October 2022 - 55

Labor-saving help
UNFORTUNATELY, in the current
labor crunch, that's often easier
said than done. Many grocers,
said Grace Strotman, marketing
specialist for Troy, Ohio-based
Hobart, have fewer operators
in their bakeries, meat rooms
and delis.
AND with fewer operators, it can
become difficult to take the time
to properly clean and sanitize
equipment.
" UNFORTUNATELY, cleaning
equipment is not an option, "
Strotman said. " With fewer operators,
some retailers have reduced the
number of slicers being used in the
deli to reduce the number requiring
breakdown and cleaning. We've also
seen bakeries purchase additional
bowls and agitators so food prep
can continue in some vessels while
others are being cleaned. "
FORTUNATELY, said Sonia Bal,
global marketing director for
Unifiller, the current labor crunch
in retail grocery and most other
segments of the food (and general)
economy hasn't led retailers and
commissaries to cut corners when
it comes to cleaning and sanitizing
the equipment they use in food
production.
" WE have not seen significant
changes from our customers
in how often or how well they
clean their equipment. Most food
producers understand that food
safety is compromised if equipment
isn't regularly cleaned. "
WITH increasing turnover, however,
training individuals on equipment
can be cumbersome, she added,
so it's important to have proper
manuals and training materials and
to ensure that the equipment being
used is easy to use and clean.
IF labor is a problem, retailers and
Don't wait to reorder
Supply chain shortages are having more of an impact on equipment usage and
upkeep, said Sonia Bal, director of global marketing for Delta, BC-based Unifiller.
" Customers must ensure they order parts sooner rather than waiting until their
equipment breaks down, because by then it may be too late to receive a part
quickly. "
supermarketperimeter.com
OCTOBER 2022 - 55
Food equipment and sanitizing: a must-do list
* According to the
FDA Food Code, food
contact surfaces,
including slicers,
should be cleaned and
sanitized at least once
every four hours.
* If switching a slicer
from slicing meat
to slicing cheese or
vegetables, or vice
versa, the equipment
should be cleaned and
sanitized to eliminate
cross-contamination.
* When cleaning a slicer,
be sure that the gauge
plate is fully closed
before beginning.
* Other food equipment,
such as meat saws and
grinders, should be
cleaned after use as well
as between each new
food product.
* When cleaning
equipment, it is
important to unplug
the machines before
beginning the process.
* Stainless steel
components of
equipment can
be cleaned in the
dishwasher to save
time. Cast aluminum
components may
slightly change color
(due to oxidation) after
being washed in a
dishwasher but they are
still fully functional.
* Slicers without
removable knives
should be cleaned using
a " flossing " technique,
where a damp, soapy
cloth is carefully woven
around the knife and
gently moved back and
forth. Follow up flossing
by spraying the knife
with sanitizer from a
spray bottle.
* If cleaning and
sanitizing food
equipment manually,
use mild soap and water
in a three-compartment
sink, including sanitizer,
to wash all removable
parts of the machine.
Then use a clean, soapy
towel to wipe down the
equipment and finish by
spraying with sanitizer.
* Proper employee
training is key to
ensuring that correct
equipment cleaning and
sanitizing procedures
are followed.
Manufacturers provide
many tools to help
with this, including
wall charts, cleaning
instructions in the
operator manual, videos
and literature. Take
advantage of these
tools to train equipment
operators and build the
proper cleaning and
sanitizing habits.
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Supermarket Perimeter - October 2022

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