Now that time & temperature and basic food
handling issues are commonly known Critical Control Points, efforts
can be directed towards the more detailed "back alleys" of
commercial kitchens. In the July/August 2001 NEHA Journal an article
regarding oven mitts as a vehicle for cross contamination is an
excellent example.
Let’s talk about cardboard. We all know cardboard crates for
produce are traveling interstate Roach Motels. Darkness, moisture,
lots of food- the next best home for cockroaches are the kitchens
they are delivered to. However there are much smaller creatures
lurking in cardboard. A recent laboratory study confirmed that
E. Coli, Salmonella, Listeria and Shigella grow and flourish in
cardboard under normal kitchen environmental conditions. A separate
study sampled cardboard plastic film and foil boxes taken directly
from use in random commercial kitchens. This study revealed up to 27
million CFU/g –Colony Forming Units per gram. That is twenty seven
times the amount of general bacteria & filth necessary to start food
spoilage.
Examples of daily cardboard usage in most commercial kitchens
include:
- Cutter boxes for plastic film and aluminum foil
View
Graphic Image
- Pop up dispensers for foil & wax sheets
- Food service food handling glove boxes
- Parchment paper boxes
- Produce & meat boxes
Most Overlooked Vehicle for Contamination
Probably one of the most overlooked vehicles for
cross contamination is the cardboard cutter box for plastic film and
aluminum foil. They are found in virtually every retail food
establishment. These boxes are nothing more than shipping containers
with a blade attached. The cutter box is used as a piece of
equipment on food contact surfaces. In a normal day this box can be
splashed with raw egg, chicken, fish and other meat juices,
sanitation chemicals, virtually any moisture found on and around
cutting boards and work surfaces. Cardboard is absorbent and cannot
be washed. Recognizing these cardboard cutter boxes as equipment
used on food contact surfaces makes them a direct violation to the
1999 Food Code, as stated in Chapter 4 and Annex 3. Cardboard is a
high carbon source. When combined with moisture at normal kitchen
temperatures, it is a prime breeding ground for bacteria growth. If
pathogens are present in raw or undercooked meat juices etc. and
absorbed into cardboard, the feeding frenzy begins. Any foodservice
employee knows that the plastic film and foil boxes are carried by
hand from work table to cutting board to shelf or wherever, all day
long, over and over again.
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Method of Cross Contamination
Lacking space in any kitchen, the box usually starts its day
where it was left the night before, on the prep table. The chef has
a bucket with a stack of "cardboard" egg crates on the table. The
cracking of 20 dozen eggs begins. This creates inevitable splash and
running of raw egg on the table due to the fast pace of this action.
Next to the chef, the prep cook has just sliced open the breakfast
ham for steaks with its juices oozing onto the table. The plastic
film is conveniently placed next to the cutting board so the ham
steaks can be wrapped. Next the prep cook grabs the cutter box with
bare hands and places it on a shelf below the table to make room to
butcher a case of chicken breasts. Is that shelf sanitary? Is that
case of chicken breasts made of "cardboard" and filled with melting,
bloody ice? The butchering, portioning and pounding the case of
chicken breasts is completed. Now the cutter box is picked up by
hand from the shelf and placed back on the worktable. One can assume
this table has a nice raw chicken juice layer ready to absorb into
cardboard. The prep cook then individually wraps the breasts as part
of portion control procedures. The chef has prepared two pans of
lasagna for a dinner special. The pans are on another prep table.
The chef asks the dishwasher to bring the plastic film to the table
in order to wrap the pans for refrigeration. The dishwasher grabs
the box with his hands and places it on the table and goes back to
sorting the silverware. Next the chef places a cutting board down to
filet a salmon. Is the cutter box moved away? No, it will be needed
in a few minutes to wrap the individual salmon filets to preserve
freshness. The usual raw fish juice runs along the cutting board to
the table where the box naturally absorbs the moisture. The chef
cleans up and of course performs a hand washing. He or she then
grabs the cutter box and places it on a shelf, to be used later. Now
the cardboard has sufficient moisture to stay moist all day. Not
only will bacteria begin to grow rapidly, general filth will easily
adhere to the moist cardboard surface.
This scenario continues on throughout the day and night until
everything is carefully wrapped up for the next day. The same goes
for aluminum foil as well. The cross contamination potential is
obvious.
Eye Opening Results
Is this scenario realistic? In fact, it is rather simplified. A
simple inspection of the bottom and sides of any cutter box used for
more than one day in an average volume kitchen will reveal moisture
and deteriorated fiber. Keep in mind some of these boxes are used
for weeks at a time before the roll inside is used up. However,
these boxes are a violation the moment they are put into use. The
older the box the more deterioration will occur. You will find
decaying cardboard and holes. Where are the decayed cardboard
fragments? The cardboard exfoliates onto cutting boards, worktables,
bare hands and food. Obviously a foodservice environment is
extremely abusive. Plastic film may also be found in Dental offices,
tattoo shops and laboratories.
Savings
Many cardboard cutter boxes completely deteriorate before a roll
of film or foil is used up. Industry estimates that, on average, 10%
of all film and foil are thrown out in order to open a new box. A
good dispenser allows for the entire roll to be used. If basic pride
and professionalism is not enough for a foodservice operator to take
action, saving money often will. As stated these cutter boxes are
nothing more than shipping containers with a blade attached.
Public Health Significance
Elimination of cardboard from food preparation and service areas
will greatly reduce the risk of cross contamination and the transfer
of general filth to consumer food products and prepared meals. The
elimination of cardboard will also contribute to the overall goals
of the HACCP program and the dedicated efforts of food safety and
environmental health professionals.
Recommended Solution
Identify the following as food contact surfaces:
1. Plastic film/wrap, including continuous and perforated rolls
2. Aluminum foil, including continuous roll and pop up sheets
3. Individual wax and paper sheets used for portioning and
wrapping
4. Parchment paper
5. Food handling gloves, including latex, non-latex etc.
In fact film, foil, wax paper etc. are all used in direct contact
with raw and
cooked foods for storage and cooking uses.
Conclusion
Bottom line – The cardboard cutter boxes for plastic film and
aluminum foil are every kitchens dirty little secret, a virtual
bacteria and pathogen superstore. Along with oven mitts, we can
safely say these boxes are some of the most overlooked vehicles for
cross contamination. Thanks to the hard work and dedication of our
Health Departments and legislators, sanitation awareness and
training are bringing to the forefront the "back alleys" of
commercial kitchens. Entire lines of products have been developed to
solve the challenges associated with proper food handling and common
sense sanitation issues.
Fortunately there are plastic dispensers available that replace
the cardboard cutter boxes. It should be noted that not all of them
are NSF approved. NSF approved film and foil dispensers are readily
available that work very well and are less than $50. Kenkut Products
Inc. in Petaluma California distributes NSF approved film and foil
dispensers. Complete information is available by contacting Kenkut
Products Inc. (see corresponding author information below). Their
website
www.Kenkut.com,
offers an excellent insight to the content of this article.
Contact the author: Ken Krall
866-585-6301
ken@kenkut.com
Click here for Complete
Printable PDF version of this article
Where to buy Kenkut 3 Film & Foil
Dispensers
Journal Of Environmental Health, July/ August 2001 Paul Weklinski,
Oven Mitts as a Vehicle for Cross Contamination…
Corresponding Author: Ken Krall, President, Kenkut Products Inc. Ken
is a former professional chef and restaurant owner, Culinary
Institute of America Graduate, inventor and currently an equipment
dealer/consultant
Email: info@kenkut.com
