Cleaning pastry bags

Hi all,

I'm new to this forum today. Does anyone know if there are specific HACCP procedures for cleaning cloth pastry bags? Ithink they are also referred to as piping bags.

Thanks, in advance, for any information or guidance.

Hi all,

I'm new to this forum today. Does anyone know if there are specific HACCP procedures for cleaning cloth pastry bags? Ithink they are also referred to as piping bags.

Thanks, in advance, for any information or guidance.

Can anybody help CIFT with this query?

Dear CIFT,

Not my direct area but I can easily visualise the practical difficulties.
Googling gave several home-level recommendations (eg soap/water ++) but not much specifically industrial / haccp oriented. The following may be of some limited help (seen already maybe ??) -

I can see why you are concerned, eg -

Salmonella Typhimurium phage type 99
In October 2002, the CDCB investigated a
cluster of cases of salmonellosis. Hypothesis
generating interviews were conducted with cases
to identify the source of the infections. An
analytical study established an association
between human illness and the consumption of
sweet bakery items. Trace-back of bakery items
to the point of manufacture identified a common
bakery. An environmental investigation identified
irregularities in food handling procedures. The
source of the outbreak was a contaminated piping
bag. As a result of this investigation, a Food
Industry Bulletin was issued to highlight correct
procedures for maintaining piping bags.
(extracted from http://www.health.sa...etin-june03.pdf. )

The associated bulletin / procedure is here -
http://www.health.sa...lletin-2-03.pdf

(The above bulletin is subsequently re-quoted in numerous links.)

Nonetheless, this (2005) item suggests the problem is still around -

STOP PRESS!
PIPING BAGS BREAK THROUGH
FOR THE BAKING INDUSTRY
An exciting new product has been presented to the technical
team at HACCP Australia - Food safe, reusable, piping bags!
Whilst some may find if difficult to be excited about piping
bags, this product addresses a problem long associated
with this type of product - cleaning and sanitation.
Cleaning these piping bags has always been difficult due
to the materials they are made of (often canvas) and the
composition and format of the side seam (overlapped
and sometimes stitched). Up to now, the best alternative
has been disposables of which ******provides a superior,
food safe (and endorsed) product.
However, a reusable alternative from ****** Australia is
available which appears to address the material and seam
issues. This is now undergoing testing at HACCP Australia.
Technical Director, Martin Stone says, “We have seen dozens
of piping bags submitted for approval and have rejected
every single one of them with the exception of ******, on
the cleaning issues”. “It now appears that the manufacturers
have got it right with this ****** product and we hope to
be able to provide endorsement in the near future”.
This means that users will have a choice of two endorsed
products, an outstanding disposable and an excellent
reusable.
Full details (pg 16) - http://www.haccp.com...s/bulletin3.pdf
(may be very slow to open, save recommended)
I didn’t pursue whether any subsequent evaluations.

Rgds / Charles.C

Thx, Simon and Charles.C.

Charles.C's response and the dearth of other replies seem to indicate that my prior fruitless searching wasn't misguided.

Dear CIFT,



Sorry for replying late to your query, as I happened to spot this topic today.

We use piping bags in pastry which is made of clear plastic and this will be disposed after single use. The canvas type is used sparingly for cookies before they are baked. I was told by the pastry chef that the canvas bags are cleaned in hot water with soap and allowed to dry well and there will be a recommended number of washes the bag can undergo and after which it will have to be replaced.