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Troubleshooting
Model C602
Bacteria Troubleshooting
Periodic product sampling is taken by a sanitarian.
Bacteria counts should not exceed the following
figures:
Standard Plate Count (SPC) 50,000..
Coliform 10....................
If the counts exceed the numbers listed, steps
should be taken to locate the cause. Failure to solve
the high counts will result in an unsafe product for
consumption. Educate the operator about how to
prevent high bacteria counts.
Note: High bacteria counts in soft serve yogurt is
normal and necessary. Coliform, however, cannot
be accepted in any product. The following
information will help solve high coliform count
problems.
If sample results indicate a problem, one of
these areas may be a source of contamination.
CAUSE OF CONTAMINATION PREVENTION
1. Human contamination. a. Wash hands and arms past elbows.
b. Wear rubber gloves if cuts or skin conditions exist.
c. Wash hands periodically throughout the day.
2. Residue product deposits on mix contact surfaces
(milkstone build-up).
a. Provide the proper brushes.
b. Brush clean all parts and components thoroughly.
Ignoring this will allow formation of milkstone, a
porous substance which will house bacteria and can
lead to contamination of fresh mix.
3. Worn, damaged, or cracked parts. a. Provide a food grade lubricant (Example: Taylor
Lube).
b. Inspect o -rings for holes or tears. O-rings, seals and
other wear items must be supplied by the freezer
company to meet food industry standards.
c. During the operating hours, periodically inspect the
rear drip pan for excessive leakage.
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