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Is cooling baked product with a regular floor fan hazardous?

Started by , Oct 02 2015 06:40 PM
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Question...Is cooling baked product (such as racked muffins or cookies) with a regular floor fan viewed as hazardous?

:helpplease:

 

 

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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. 

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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? 

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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

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