Keep Refrigeration Units Clean

Honeycombs and air return vents: These parts of the unit create airflow and cold air curtains and should be cleaned at least quarterly depending on environmental exposure. It is essential to keep the honeycombs cleaned. Many times, this part looks clean upon visual observation, but removing it may reveal dirt, mold, and slime clogging airflow holes and providing the perfect medium for unwanted microbial growth. Air return vents can house hidden treasures like pens, price tags, food products, and, yes, even a toddler’s pacifier! Before cleaning air return vents, make sure that the drain is unclogged and large debris and ice are removed. Again, only use mild detergent and water. Do not use stronger chemical cleaners.

Interior shelving, doors, and walls: These parts should be cleaned at least once a week, or more often if necessary. Wet cleaning should only be done with a soft cloth and mild detergent and water, allowing the water to be carried away by the drain. Manufacturers do not recommend the use of high pressure cleaning equipment; this method can penetrate and/or damage seals and end joints. Damaged seals allow water leaks and/or air leaks that can cause poor case refrigeration.

It is important to remember not to use steel wool, caustic cleaning chemicals, or bleach when cleaning the interior of your unit. Not only can these products cause damage to the finish or materials, but they can also leave behind strong odors that can affect the flavor/quality of the food.

Behavior

As I discussed commercial refrigeration case sanitation with Anderson, he reminded me that it all boils down to the employee’s behavior while cleaning. “There are many important cleaning performance factors, and one of these factors is the person cleaning. Make sure you have an effective sanitation training program that includes training on how to efficiently and effectively clean. I find that it’s also important to train the employee how not to clean a case, using examples that have resulted in damage to the case, such as use of chemicals and tools that will damage sensitive components.”

The only way to be sure employees are using the proper cleaning procedures and chemicals is to “establish an effective cleanliness monitoring and feedback system which can facilitate the ongoing training and reinforcement needs of your employees,” he added.

Establishing a preventive maintenance program is paramount to spotting potential problems before they become a troublesome reality. Routine inspection of each refrigeration unit can prevent paying much more to fix the damage that may be caused further down the road. Using a deferred maintenance program is never the best practice.

Gina R. Nicholson, RS, is food safety and quality manager for The Kroger Co.