instore - June 2016 - (Page COM14)

Operations and logistics: Maintenance chemicals: What can be used around food? The importance of preventative maintenance Proper maintenance of machinery often involves the use of chemicals, so many in fact that it's worth your while to double check your own preventative maintenance schedules to ensure that those that can be used around food and those that can't are where they need to be, and not being used in possibly hazardous ways. Here are a few speciﬁcs to keep in mind: By Stephanie DeCamp reventative maintenance is not just a matter of common sense and HACCP compliance when looking at your food production line. Equipment that is looked after regularly ensures not only food safety, but a facility that runs smoothly, with dependable machines that enhance production and last longer - all of which mean more profits. P It's one of the few areas of commissary upkeep that provides peace of mind that can actually also be documented, and this fact should be taken advantage of. A well-documented plan of preventative maintenance can help a company save money both in the immediate and the future - making note of any failings or upkeep a piece of equipment may have will inevitably aid in the selection of future purchases and replacements. First, an inventory of all equipment should be taken, including a machine's serial number, description, and suggested maintenance schedule. For the maintenance schedule, consider the importance of each particular machine and consider what may happen to the entire production line should it fail. The schedule should include instructions on how to do the maintenance as well as space to show that it was done on a certain date by a certain employee, and should be double-checked by a supervisor. Everyone involved with a given part of a production line should be trained on the organization of the maintenance inventory, schedules and procedures, and it should be documented every time that any action needs to be taken on a particular piece of equipment. 14 * JUNE 2016 * commissary INSIDER PHOTO: ADOBESTOCK Procedures to consider in your maintenance inventory include lubrication, part replacement, required tools, how to conduct both temporary and emergency repairs, and how often the work should be looked over again by a supervisor to verify that it's being done properly. Much of this information can be found in any given machine's manual, but manuals are dense and difficult to flip through for immediate information when it's needed, which makes having a maintenance schedule with that key information all the more important. Besides an equipment inventory, a parts and a tool inventory should be kept as well, to ensure that in any given emergency situation, it's known exactly where those spare parts and tools can be found, as well as who had them last, when they needed them, and what they were needed for. Because a backup part for a piece of equipment can't be on hand for every possible situation, inclusion of those parts must be made with the same kind of discretion applied to the maintenance schedule: the importance of each piece must be determined, both to the machine's function and considering what may happen to the entire production line should that one piece fail. * First to consider is food grade vs non-food grade lubricants. Be sure that both kinds are color coded or otherwise clearly marked to ensure that the one used on grease guns isn't also used on or around food product areas. Non-food grade grease should only be kept where there is zero potential for it to come into contact with food products of any kind. * Aerosol sprays are ubiquitous enough within any production facility that their presence must also be carefully color coded, marked, or otherwise kept strict track of. They should be stored in completely separate areas so as not to contaminate any other area where foods are made. This includes a number of solvents, contact cleaners, biocides in cooling towers, boiler treatment chemicals and paints. * Be sure to audit all of your chemicals whenever a new one is added to your maintenance schedule, and at least once a year after that. Include whether they are food or non-food grade, where they should be stored, how they should be handled, and where they should and shouldn't be used.

Table of Contents for the Digital Edition of instore - June 2016

instore - June 2016
Editor's Note - Retail Foodservice: Here's your chance
Table of Contents
News - On our radar
Feature - Prepared and growing
Spotlight - By the numbers: Pizza
Cover story - Prepared for the holidays
Commissary Insider - Insight Insider: Bimmy's boasts food 'made with love'
Food Safety: Creating a food safety culture
Equipment: Success with spiral refrigeration systems
Best labeling practices: How do you show you’re non-GMO?
Operations and logistics: The importance of preventative maintenance
Specialty Insights - Consider Olives & Antipasta
Feature - Marketing to smaller households
Product Knowledge - Need to Know: Holiday pies
Equipment & Packaging - Latest Innovation: Slicing equipment
Merchandising - On display: Holiday gifts
Product Trends - First to Market
Product Showcase
Ad Index

instore - June 2016