Is cooling baked product with a regular floor fan hazardous?
Question...Is cooling baked product (such as racked muffins or cookies) with a regular floor fan viewed as hazardous?
:helpplease:
Just like anything with the question "is this a hazard" a risk assessment would be the best way to put your mind at rest. No one can tell you a definite yes or no without knowing more about the process.
I have seen bakeries where the product is cooled using regular pedestal fans. But these fans have a daily cleaning routine. Also plates are placed on the racks during the cooling process and analyzed for yeast and mold/APC. See attached sample risk assessment...perhaps this will help a bit?
Attached Files
Other potential hazards that you need to consider:
- The lead and the fan as a tripping hazard
- The grill needs cleaning
- Implications of the air movement you are causing e.g. chance of cross contamination
What is the impact on the quality of the food?
I know some people who would ban them because they can't be dismantled for cleaning.
Cheers,
Shane