3-8
TROUBLESHOOTING
Models C712/C713
Troubleshooting
3
Bacteria Troubleshooting
Periodic product sampling is taken by a sanitarian.
Bacteria counts should not exceed the following figures:
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.
Note: If sample results indicate a problem, one of these
areas may be a source of contamination.
Table 3-4
Standard Plate Count (SPC) 50,000
Coliform 10
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 buildup).
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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