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Troubleshooting
Model C723
Bacteria Troubleshooting
Periodic product sampling is taken by a sanitarian.
Bacteria counts should not exceed the following
figures:
Standard Plate Count (SPC) 50,000
Coliform 10
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.
If sample results indicate a problem, one of
these areas may be a source of contamination.
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 build‐up).
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.
4. Improper cleaning and sanitation procedures. a. For cleaning procedures, scrub the sink and
strainers thoroughly before each use. The level
of solution in each basin must allow the largest
component to be submerged. Sanitize and
prime the freezer prior to freezing the product.
After sanitizing a freezer, use fresh mix to flush
remaining sanitizer from the freezing cylinder.
b. Provide the proper brushes, lubricants, and
single service towels.
c. Store sanitizer in a cool, dry place. Use
chemicals according to their labels.
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