How Clean is Clean?

New technologies bring science to cleanliness
Left to their own devices, bacteria will double every 20 minutes. In an hour, they will increase ten-fold. In four hours, a single bacterium will multiply into 4,000. It’s mind-boggling just thinking about it. Cleanliness in the kitchen is the first line of defense against bacteria and the effects of bacteria left unchecked.

One effort in the quest for cleanliness in commercial kitchens is the inclusion of built-in antimicrobial product protection in food and beverage equipment and kitchen supplies. Microban® protection, which is incorporated into plastic during the manufacturing process, works to continually inhibit the growth of bacteria, mold, mildew and fungi that lead to stain- and odor-causing microorganisms.

Equipment manufacturers are including Microban antimicrobial product protection in the plastic components of food and beverage equipment. The offering provides an added level of product protection when used in conjunction with normal cleaning practices and it gives operators the comfort of knowing that they are taking advantage of the latest antimicrobial and cleaning technology.

Microban product protection is literally built into the plastic at the molecular level, much like color when it is added to materials. It can’t wash or rub off. It’s a permanent solution. Microban protection is odorless, tasteless and colorless and doesn’t alter the physical properties of products in any way. The Microban protection inhibits the growth of microorganisms by utilizing an electro-chemical mode of action to penetrate and disrupt cell walls. When Microban antimicrobial protection enters a cell, it interrupts key functions and causes the cell to leak essential metabolites. The cells are then unable to reproduce, virtually eliminating the growth of the organism.

“Although Microban protection is not a substitute for normal hygiene practices, it is an important and innovative tool in keeping commercial kitchen equipment such as slicers cleaner between regular cleanings,” says Billy Henry, president of Microban (Americas).

Microban built-in protection can be found in commercial kitchen applications like Hobart 2000-Series slicers, Chicopee Chix® wipes, ice machines by Cornelius and Farberware® cutting boards. In food retail applications, Microban protection can also be found in Rehrig International shopping carts. Common consumer products containing Microban protection include Holmes® humidifiers, Fruit of the Loom® socks and Aqua Glass® tubs and showers.


Proper Cleaning and Maintenance Procedures

Equipment that is cleaned and maintained properly is not only important for the function and life of the unit itself, but also contributes to overall cleanliness in commercial kitchens. Chris Baron, general manager of food machines for Hobart, offers this advice: “The owner’s manual and any training materials, such as videos, that are included with the equipment, can be very helpful in outlining the proper steps to take to clean equipment. Manufacturers often include instructions, written in clear and simple language, to make it easy to train employees on the cleaning and maintenance of food equipment. Turnover in the foodservice and food retail industries is high, so it’s critical that operators train their employees on these important procedures.”

Other important cleanliness procedures include the following:

•  Use the proper tools to clean. Particularly with stainless steel products. Soft cloths and plastic scouring pads are preferred, although stainless steel pads can be used, as long as the motion is in the direction of the manufacturer’s polishing marks. Don’t use regular steel pads, wire brushes or scrapers on stainless steel.

•  Use alkaline, alkaline chlorinated or non-chloride containing cleaners.  Never use hydrochloric acid on stainless steel.

•  Treat your water. Softening hard water can do a lot to reduce deposits.

•  Rinse equipment and wipe it dry. The sooner you wipe off standing water, the better.

Handwashing is also a critical step in the cleanliness process. All maintenance of equipment should be performed with clean hands. Not only may any transferred food debris or oils prevent proper sealing or functioning of equipment, but the possibility of establishing a bacterial colony inside a slicer face plate, for instance, could result in the contamination of any product subsequently sliced, according to Jim Mann, president of Infocus Learning Systems and executive director of The Handwashing Leadership Forum.

“Hands are the principal utensil in foodservice. Good practices with regards to handwashing confirm management priorities and create a reassuring sense about the unseen food preparation steps,” says Mann.

And the converse is also true.

“Poor cleanliness conditions throughout the kitchen ‘infect’ workers’ attitudes and discourage frequent handwashing,” says Mann. “The downward spiral continues. They don’t see cleanliness as a management priority in spite of all the signage and mission statements to the contrary.”


Keeping Customers in Their Seats: Clean Ware Demonstrates Operator Commitment

Consumer research studies have shown that the number one indicator to customers about the cleanliness of the kitchen is the cleanliness of the ware. Clean glasses, dishes and utensils speak volumes about the attention to cleanliness in the kitchen.

“It’s probably the most important factor driving repeat business,” says Kurt Wacker, product line director for Hobart warewashing. “If a customer sits down and has to ask for a clean fork, they lose confidence in the food they are about to eat.”

In the late 1800s Josephine Garis Cochrane recognized the need for a machine that could wash dishes using hot water and high pressure. She developed the first automatic dishwashing machine and marketed it to the country’s premier hotels and restaurants. Hotels using Cochrane’s invention claimed that they could save as much as 75 percent of their dishwashing labor force, while increasing the level of sanitation of the dishes (because hand washers could not use as high a temperature water as the machine could) and minimizing broken dishes.

Warewashers are  designed to get ware sparkling and sanitized the first time. 180-degree final rinse protects operators and customers by killing germs and bacteria.

“Dish machines should be cleaned at least after every shift,” “Busy operations should clean their warewashing machines before every meal, or as often as necessary. And the scrap screen should be cleaned regularly.”

Deliming should also be done to ensure the machine is operating at optimal performance, as well as checking the wash arm and spray heads.

Again, handwashing plays a critical role in this area of the kitchen.

“Handwashing in the dishmachine area is particularly important and often missed,” said Mann. Workers who don’t wash their hands before handling clean utensils and ware are simply re-contaminating clean dishes.

Foodservice and food retail operators have more tools than ever in their quest for cleanliness, from built-in product protection, to proper cleaning procedures and equipment designed to assist them in their efforts.