Hazards in steam

We have a steamer for fully cooked items.

Good morning Tanya,

I haven't had to deal with steam touching product in a few years, but off the top of my head some hazards I can think of:

• thermophiles
• heavy metals
• boiler chemicals

If I can think of some more I'll edit the post.

1. How do you ensure the water is potable?  Can you prove this somehow?

2. Hazards can come from the boiler itself, any chemicals used for boiler treatment, and the water used to generate the steam.

You're using steam for food production so it has to meet the culinary grade. (The steam has direct contact with the food product.)

As Tim and Ryan have noted, boiler chemical residue is a potential contamination point. Boiler chemicals where the steam product from the boiler have direct product contact must be approved for food.

Any steam filters in place to remove potential foreign matter contamination?

 

We have a steamer for fully cooked items.

 

The steam is sourced from potable water out of our boiler. We do not have a heat exchanger.

 

What kind of hazards would be in the steam?

 

Hi tanya -

See this thread, especially pdfs in Posts 7, 2 -

https://www.ifsqn.co...ng/#entry178083

Also -

Regulatory GMP Compresssed Air, Water, Steam.pdf   704.31KB   75 downloads

HACCP Guide for Managing Contamination in Utilities-Process Air,Steam,Liquid.pdf   1.31MB   93 downloads

I would anticipate the boiler manufacturer/supplier should be aware of these control requirements.