Hamburger moulders make it easy to mass-produce patties that have a uniform size and shape. Because these pieces of equipment are used to process foods, they need to be treated properly to prevent the spread of foodborne illnesses. 

The industrial environment within a production plant can open the door to the spread of foodborne illnesses if proper sanitation measures are not followed. If you are looking for some simple tips that you can use to help increase the sanitation of your hamburger moulders, keep the following in mind.

1. Maintain Employee Hygiene

Sanitation begins at the employee level inside any production facility. You need to implement effective strategies for monitoring employee hygiene if you want to eliminate the threat of foodborne illnesses being spread through your hamburger moulder.

Start by making handwashing stations available near each moulder. These stations should be stocked with antibacterial soap and connected to a hot water supply line to help eliminate any microorganisms on the exposed hands and arms of employees.

Instruct employees to use these handwashing stations regularly before and after operating a hamburger moulder to eliminate possible contamination.

2. Break Down The Moulder Often

Your hamburger moulder is made of many small parts. It is critical that these pieces of equipment are broken down at the end of each production run and sanitized properly using industrial cleaning agents.

Wiping down the visible surfaces of your hamburger moulder is not sufficient, since food particles and microorganisms can find their way into the small cracks and crevices within the moulder. Only by breaking a hamburger moulder down into its component parts will you be able to completely sanitize all surfaces that come into contact with food during the production process.

3. Document Internal Meat Temperatures

The meat that is used in the production of the patties your plant packages on a regular basis must be kept at the proper temperature before going through a hamburger moulder. Microorganisms are more likely to develop in raw ingredients (like meat) with an internal temperature between 41 and 135 degrees Fahrenheit. 

Internal temperatures should be taken and recorded multiple times as meat moves through the assembly line so that any potential foodborne illnesses caused by temperature fluctuations can be avoided. Internal thermometers should be located near each moulder in your plant. These thermometers must be sanitized using professional-strength chemicals after each test to prevent any cross-contamination.

Contact providers of hamburger moulder equipment to learn more.