HYGIENIC ASPECTS OF FOOD PREMISES - EXPLAIN THE CHOICE OF MATERIALS USED FOR FOOD EQUIPMENT ( ISWAN )

Criteria of materials used should be:

1. ·         Safe / Non-toxic
2. ·         Odorless or tasteless
3. ·         Non-absorbent
4. ·         Corrosion resistant
5. ·         Smooth surface without pits and crevices
6. ·         Withstand high heat
7. ·         Durable and maintenance free
8. ·         Cleanable
9. ·         Cost effective

Stainless steel

Commonly use metal for food contact surfaces because of its corrosion resistance and durability in most food applications. Stainless steel does not absorb dirt, it resists smudges, fingerprints and scuff marks relatively easily, making it very easy to clean and maintain. Stainless steel appliances can be wiped down with a damp cloth and sanitized easily. The surface can be protected with a cleaner to preserve its smooth, sleek and shiny surface.

Stainless steel does not fade or become discoloured over time. It's also a rust-proof and stain-resistant material, so it will maintain its shine and preserve all of the aesthetic qualities of your appliances for several years to come.

Does not harbor germs because stainless steel is non-porous, it resists bacteria and germs more effectively than wood or plastic surfaces.

Does not affect flavour of foods. Stainless steel is one of the most hygienic surfaces available, so any foods that come into contact with the surface or material do not attract dirt or germs. Stainless steel also does not react with any foods that may be used during meal preparation and cooking.

Equipments with stainless steel surface :

Other metal

Titanium

• -       Excellent durability and corrosion resistance especially in an acidic environment.
• -       Limited and high cost.
• -     Titanium is used in stainless steel alloys for food equipment used in the processing of food products with high acid and/or salt content (example, production of citrus juice and tomato products.

Platinum

• -       Excellent corrosion resistant material,
• -       Highly desirable and the cost of this rare material would prohibit its use.

Aluminium

• -       Used in certain parts and components where lighter weight is desired.
• -       Poor corrosion resistance and can become pitted and cracked with continued use. (Care must be taken when cleaning and sanitizing aluminium components as oxidizing chemicals will accelerate the pitting of the metal. In most food contact applications, aluminium must be coated with an acceptable material.

Non – metals (plastic, rubber, ceramics, glass, paper, wood)

These materials should meet the same sanitary design and clean ability requirements. In general, non- metal materials lack of corrosion resistance durability as compared to metal surfaces. Therefore, maintenance programs and frequent examination for wear and deterioration under continued used and replacement is required.