COVID-19 is a reminder of how quickly pathogens can
spread and the importance of good manufacturing practices to protect your
customers and your employees. RCI member, Jim Bourne with Hilliard’s
Chocolate Systems shares pro tips for maintaining and cleaning your chocolate
equipment.
Today’s
food safety regulations regarding sanitation, allergens and labeling are being
aggressively enforced at the local, state and federal levels. Keep good records
of what cleaning is performed and when it’s done. Inspectors like to see this
information recorded.
Equipment Maintenance
By having
the chocolate equipment in good operating condition, it will help avoid
possible contamination from the equipment and avoid down time. Talk with the
machine manufacturer to discuss maintenance, such as lubrication with a
food-grade lubricant, replacement of worn parts and wear items such as belt
drives.
Create a
chart to detail periodic inspections and repairs to the machinery. When a
machine is not operating properly or making a new noise, investigate and repair
the problem to avoid down time. Developing problems rarely get better on their
own. Since cleaning is a big part of maintenance, do periodic break downs of
equipment to inspect, clean and locate any issues.
Equipment Cleaning
Scheduling
a few minutes each day for daily and periodic cleaning will help equipment run
more efficiently and reduce the risk of contaminated product. As a fat-based
food, chocolate can be easily compromised by heat, strong odors, allergens and
moisture. Fortunately, chocolate has a very low moisture content and low water
activity, so it is less likely to support pathogens on its own. The low
moisture also means chocolate equipment does not need a complete breakdown and
cleaning daily as other equipment does, such as ice cream equipment.
Cleaning methods
for eliminating allergens and pathogens in chocolate equipment can be divided
into two categories; dry cleaning and wet cleaning. Dry cleaning does not use
water, so cleaning is done by scraping chocolate out, vacuuming out solid
chocolate bits and wiping down equipment with alcohol wipes. This method is
best for machine parts that can be disassembled.
Larger
machines are often cleaned intact by flushing the system with melted cocoa
butter to access pipes, pumps and hard-to-reach areas. Wet cleaning involves
the use of warm to hot water and liquid sanitizers. The water and sanitizer
will introduce moisture, so each component being wet cleaned must be completely
dry before reassembly. Be sure to use sanitizers that do not have a strong
fragrance, otherwise the fragrance can be picked up by the chocolate.
Wet
cleaning pipes, pumps and other restricted areas can also be problematic if
moisture is introduced in the cleaning process, but not removed. Introducing
moisture presents a higher risk of pathogen and mold growth, so it is important
that all surfaces that are wet cleaned are completely dry.
Daily Cleaning
At the end
of the day, raise the chocolate temperature to break the temper. Run the
untempered chocolate through the pumping system and the wire belt, because
untempered chocolate is less likely to crystalize overnight. The cooling belts
can be cleaned and dried while they are running. Avoid using excessive water
and use only damp cleaning cloths, drying afterwards. If the equipment has
screens to filter out debris, clean them at least daily. Drain chocolate from
the curtain hopper and wire mesh belt into the tank to prevent the chocolate
from setting up and causing problems on start up. Clean any non-chocolate
materials such as nuts, sea salt and toppings from the machine. Also, clean
floors and walls around and under the equipment daily.
Periodic Full Cleaning
Periodic
full cleanings are a necessity. You should assess your own situation and risk
to determine how frequently to perform a full cleaning. Are you more likely, in
your operation, to introduce moisture, allergens or contaminants to the
equipment and the chocolate? The more likely you are to be compromised, the
more often you should do a complete breakdown, cleaning and drying.
Be aware
that moisture or other contaminants can also be introduced by other means.
Excessive moisture from centers or toppings can cause issues. HVAC in the plant
can poorly filter dust or dehumidify the air. Clean and check the cooling
tunnels and air blowers to eliminate condensation and dust problems.
There are
operations that do a full break down quarterly, monthly and even weekly,
depending on their own situation. Operations that perform very few full
cleanings put themselves at the greatest risk. Following good manufacturing
processes will help you protect your customers, your employees and your
business.
Crave more? If you like what you read here,
look for the "Subscribe now" box on the right to
enter your email address and start receiving weekly tips, like this, delivered
straight to your email inbox. RCI's Tip of the Week blog is just one of the
many resources we offer to help candy makers refine their craft and build
upon their business and marketing practices.
Not a member? Click here to learn how RCI can help
you build your sweet business.
