Masking Tape...A Sticky Situation
Some foodservice operators use masking tape for food rotation because they think it is a less expensive solution. The reality is that masking tape:
- Is difficult to control
- Often drives up actual costs
- May result in difficult-to-read, inconsistent labeling
Most significantly, the adhesive residue left on pans by masking tape increases the risks of a health code violation.
Why is Masking Tape Adhesive Residue a Health Code Violation?
It’s because of the cross-contamination risk that tape adhesive residue creates.
Sticky residue can harbor bacteria, and the cross-contamination risk occurs when adhesive residue on the outside surface of a pan contacts the clean inside surface of another pan when the pans are stacked.
This can result in a critical violation if observed by the health inspector.