Meat&Poultry - August 2011 - 58

Sanitation Tips

Sanitation solutions require the right tools of the trade
When selecting and installing equipment needed to properly clean and sanitize an existing sanitation system or starting from scratch, the first step, according to Norman Marriott’s “Principles of Food Sanitation,” is to perform a basic plant survey. A study team should identify cleaning procedures currently in use (or recommended procedures for a new operation), labor requirements, chemical requirements and utility costs. This information will help determine recommended cleaning procedures, cleaning and sanitizing supplies and cleaning equipment. Sanitation equipment can vary from operation to operation but the following items are a good place to start – each should be assessed on whether they are needed for your individual operation.

Brushes
Brushes can be used for manual or mechanical cleaning, but should fit the contour of the surface being cleaned. The bristles should be as harsh as possible without damaging the surface being cleaned. Brushes are made from a variety of materials including horsehair, hog bristles, fiber and nylon. Bassine is suitable for heavy-duty scrubbing, while palmetto fibers are less coarse and ideal for scrubbing metal equipment and walls. Tampico brushes are very fine and can be used where gentle pressure is required. It is important that none of the brush fibers absorb water.

be quickly connected to existing utilities. It is ideal for smaller operations because the unit can be moved around the plant. The unit simultaneously meters the predetermined amount of cleaning compound and mixes it with the correct amount of water and then delivers it with the desired amount of pressure. This equipment conserves water and cleaning compounds because less volume is used when cleaning. This unit might require more labor to operate and transport around the plant as well as potentially more maintenance, but for smaller operations it can make more financial sense.

Spray units
Spray units can be either portable or stationary depending on where in the plant they are located and on which equipment they will need to be used. The units can be either high or low pressure and contain high- or lowtemperature water. Many times a cleaning compound is drawn from a tank and mixed with the hot water. Factors including the area that needs to be cleaned and the type of soil involved should be considered before choosing the type of spray unit for a specific operation.

Centralized highpressure systems
Centralized high-pressure, low-volume systems work in a similar manner to the above mentioned portable systems except that they are built in to the plant, thus making them more expensive. They are more expensive since they are custom built to fit the plant. For larger operations, these systems are worth the investment because they can make sanitation quick and easy in any area of the operation. Several detergents and sanitizers can be dispersed through the system. Centralized foam units can also be installed in a plant so that foam can be used if needed. Sanitation equipment is a big investment for any operation and shouldn’t be purchased without a plan in place. Knowing what sanitation your plant requires will help you determine what cleaning methods to use and which pieces of equipment will help your sanitation team get the job done. ■
This list is to be used only as a guideline. Address specific questions to your supervisor. We would like to hear from you – to comment on this story or to request reprints, contact us by e-mail at meatpoultry@sosland.com.

Mechanical abrasives
Abrasives such as steel wool and copper chore balls are effective at removing soil but should be used sparingly, especially on surfaces that come in contact with food because small pieces of the scouring pads could transfer to the food. Wiping clothes are not good substitutes because they can spread molds and pathogens.

Steam
Steam can be useful in a cleaning operation because its high temperatures help remove debris and can kill some pathogens. However, there are also a number of downsides to cleaning with steam. Fog can easily form when steam is applied, which can leave condensation on walls and equipment – this can lead to mold growth.

Water hoses
Hoses are an important piece of sanitary equipment. They need to be long enough to reach all the areas that need to be cleaned, but shouldn’t be too long. An automatic shut-off valve on the operator’s end is also important to help conserve water, reduce splashing and facilitate the exchange of nozzles. Hoses should be removed from food production areas after clean up and should be stored on hooks.

Portable high-pressure cleaning equipment
A portable high-pressure, low-volume unit is relatively inexpensive and can

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