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Cleaning of Bakery Trays

Cleaning baked trays cleaning validation

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Sparkle27

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Posted 29 January 2019 - 02:34 AM

Hello,

 

I have a visited a small line on making burger buns and to our dismay the buns tray are all blacked carbon and not clean thoroughly (small debris under the tray).

 

Some leaked that they washed at the end of the whole batch (which we doubt so) and not between use. Is this acceptable? Not washed between use and continue to make the next cycle of buns until end of shift.

 

Hope to hear some comments on this.

 

Best regards.



miseenplace

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Posted 29 January 2019 - 01:22 PM

What frequency does their SOP indicate they should be cleaned? If it is not being cleaned at the frequency stated then I would address it with them. If the frequency set doesn't seem to be yielding cleaner pans I'd ask how they verify the pans are deemed clean and ready for the next run.



Scampi

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Posted 29 January 2019 - 03:30 PM

are they lining the trays with parchment?  Those trays take a very long time to clean and usually are on a schedule that is less than daily due to the nature of them. They also have a ferrous piece that runs under the lip which are known to drip rusty water if not dried completely.


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Sparkle27

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Posted 30 January 2019 - 12:33 AM

Dear Candyman,

 

Their SOPs stated that it's after "every use" and the pan looks "black" and they validate by observations only.

Do you think it's necessary to have a further method of verification.



Sparkle27

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Posted 30 January 2019 - 12:34 AM

Scampi,

 

No there is no parchment paper. 



SQFconsultant

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Posted 30 January 2019 - 01:15 AM

What does their own written and documented sop state?


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Glenn Oster
 
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SQFconsultant

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Posted 30 January 2019 - 04:55 AM

"Their SOPs stated that it's after "every use" and the pan looks "black" and they validate by observations only.

Do you think it's necessary to have a further method of verification."

So, they failed their own sop on thw item and their failure can result in issues for your company - issue a demand to follow their own sop and begin documented cleanings (as in they will need to write it down as done, time and sign off.)

They will need to transmit the cleaning information to you.

Followup in person will be needed.

I imagine your own supplier approval process must have something about how you go about handling infractions by suppliers so you will get to cite that against your supplier as well such as suspension, trailer loading stoppages, and full cancelation of supply agreements.


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Scampi

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Posted 30 January 2019 - 01:43 PM

I agree with Glenn

 

If they don't understand something as simple as following this kind of SOP, one can only imagine the other things happening

 

 

Now, I will say (having worked in a bakery) that the black stuff will become bonded to the pans overtime and is impossible (short of sand blasting) to remove it.

 

Parchment is cheap and forms a physical barrier between the pan and the food. They either (pardon the pun) clean up their act or you find another supplier. 


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