The industrial steamer has become a vital tool in many kitchens. It streamlines production and takes the place of makeshift steamer pans on your range or flat-top grill. There are risks, however, in taking this key piece of equipment for granted. Food-borne illness can arise as a result of lack of maintenance. We will introduce some ServSafe MN tips to keep your steamer safe from harmful bacteria.
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ServSafe MN Guide to a Safe Steamer
Cleanliness plays a crucial role in maintaining the safety of the food that is prepared and reheated in your steamer. Since the steamer uses moisture and heat to cook food without drying it out, it can create a breeding ground for bacteria. Bacteria thrive and multiply in a moist and warm environment. The temperatures inside the steamer stay in the danger zone when it’s not in use.
We want to ensure that you don’t have to constantly worry about the possibility of contamination in your steamed food. To prevent harmful bacteria from contaminating your food, we have some simple tips to share with you.
- Wipe up spills immediately
- Clean door seals daily
- Change the water frequently if you have a connectionless or countertop steamer model
Cleanliness maintains the safety of the food prepared and reheated in your steamer. Since the steamer uses moisture and heat to cook food without drying it out, it can create a breeding ground for bacteria. Bacteria thrive and multiply in a moist and warm environment. The temperatures inside the steamer stay in the danger zone when it’s not in use.
We want to ensure that you don’t have to constantly worry about the possibility of contamination in your steamed food. To prevent harmful bacteria from contaminating your food, we have some simple tips to share with you.
You may be cooking the same thing time and time again, but those spills can find their way into the drainage and steam circulation systems. It’s much easier to clean that up before food remnants find places to hide and begin cultivating potential contaminates.
Another frequent hiding place for bacteria lies in the seals of the steamer door. To prevent contaminating particles from festering, it’s important to wipe down and sanitize these on a daily basis.
Steamers Not Connected to Your Water System
Our third item applies to steamers that are not connected to your facility’s water system. Table top models with water drawers take a little more care when it comes to daily maintenance. Your staff must frequently check the water levels and change the water supply regularly to prevent the formation of bacteria in the reserve tank.
There are also a few ServSafe MN concerns that you should be aware of when using an industrial steamer. We will fully cover that issue in few weeks, when our blog will be discussing burn and scald prevention, as well as how to respond to burn accidents when they occur.
Every MN food manager’s approach to their equipment is different. At Safe Food Training, we’d like to know how you use the steamer in your facility. Is it an essential part of your operation, or is it something that is rarely used?
