Pizza Today - October 2023 - 35

of Maurer Sales in Seattle, Washington,
suggests that local brewer's associations
can be good resources for beer hygiene.
Maurer Sales offers retail and wholesale
sales of beverage dispensing products
and equipment.
Start by reviewing the health department
requirements specific to your state
for ice, soft drinks and beer equipment.
You must comply with these
requirements to stay in business, and
they " depend on which state you're in, "
says Steve Thomas Jr., draft operations
manager at Multi-Flow Industries dba
Lenox-Martell in eastern Massachusetts.
Lenox-Martell distributes beverage
and restaurant equipment; services
beer, soda and refrigeration equipment;
and also distributes Real City Soda and
Fountainhead craft cane-sugar soda.
Maurer says that some states require
the beer distributer to clean the lines,
so verify all local regulations as you
construct your cleaning protocol. Some
states require logs. Make sure you
understand what kind of records you
must keep for all three stations - soda,
beer and ice.
Next, check the manufacturer's
recommended cleaning activities and
intervals, and consult with any vendors
that might be knowledgeable, such as
your distributer, cleaning vendors and
equipment maintenance vendors.
Now, build your cleaning schedule.
It's typical to break tasks down into
daily, weekly, monthly, quarterly and
annual tasks. You may want to incorporate
basic maintenance into the cleaning
schedule.
Heavy usage may demand increased
cleaning, but slow business doesn't
get you off the hook: you still need to
keep up with your prescribed cleaning
schedule.
It's also true that the airborne flour
found in a pizzeria makes things worse,
says Thomas. " The flour gets in the air
and clogs up the condensers on the ice
machine, on the glycol unit, and for the
walk-in. "
Especially in the case of beer, maintaining
top quality may demand more
frequent cleaning than health requirements
do. " If your beer starts to take
taste off from not cleaning your equipment
regularly, you're probably gonna
start to sell fewer pints, " advises Maurer.
Who should clean
These cleaning tasks can be handled
by your equipment vendor, your pizzeria
staff, your distributor or a professional
service vendor. Make sure everyone is
on the same page about who does what.
Put it in writing so it's clear.
Thomas recommends that " beer lines
and ice machines should be done by
professionals, and the dispensing points
of a soda system should be the responsibility
of the restaurant owner. "
Regardless of who does the cleaning,
be sure to keep a cleaning log to track
what cleaning activities are performed;
who did them and when.
The risks
When you fail to clean your beverage
station, you are putting your customers
and your business at risk. The greatest
risk is harming a guest by serving them
something contaminated. You may also
lose customers by serving inferior beverages,
and you could even fail a health
inspection.
Cleaning is also an opportunity to do
routine maintenance and to take care of
small equipment problems before they
become large problems.
Tips for cleaning beverage equipment
Follow
these useful tips when cleaning
your beverage station:
* Turn off the power when performing
cleaning activities.
* Follow manufacturers' recommendations
for process and
food-safe cleaning products.
*
Invest in a dedicated set of
equipment for cleaning each
beverage station, such as brushes
and buckets.
* Keep a log of your cleaning
activities, noting dates and
actions taken.
* Provide written instructions to
your staff.
* Use cleaning as an opportunity
to inspect.
Train your staff appropriately,
including:
* Proper cleaning procedures to
ensure consistency and effectiveness.
ANNELISE
KELLY is a Portland,
Oregon-based freelance writer.
OCTOBER 2023 / PIZZATODAY.COM / 35
* Sanitary use of ice machine.
* Keep taps and other devices
clean during use.
* Wash hands before using or
cleaning your beverage equipment.
*
Use personal protective equipment
(gloves and safety glasses)
when handling chemicals.
* Keep records correctly.
Notes on cleaning your ice
machine
" Routine cleaning of ice machines
eliminates bad bacteria growth, " says
Thomas, " and since ice is a food it is
necessary. "
Deluxe newer machines may have an
integrated UV light, which extends the
recommended cleaning interval. " It's a
relatively new technology, " according to
Thomas. " It kills the bacteria before it
can grow inside the ice machine. They're
very expensive, but it's worth it because
the UV light works continuously to
sterilize, targeting viruses, mold and
other dangerous pathogens that thrive
inside dark, damp, cool interiors. "
Cleaning your ice machine also helps
it operate efficiently. When lime, scale
and minerals build up on internal components,
they can obscure sensors and
block water flow. This slows down production,
jeopardizes quality, uses more
electricity, and stresses equipment.
It's also worth noting that specialized
ice machines that deliver nugget or flake
ice will have more moving parts that
require additional attention.
CONCLUSION: Don't neglect your
beverage setup when establishing your
cleaning schedule and training your
staff. Your customers and your bottom
line both depend on a ready supply
of tasty thirst-quenching beverages.
Whether it's the simple pleasure of a
cola over ice, or the grown-up delight of
a perfectly drawn craft beer, your beverage
menu is a vital part of your business
and deserves your attention to stay
clean, safe and reliable in every way.
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