Meat&Poultry - October 2012 - (Page 70)
Sanitation Tips (Consejos de Sanidad)
Mixing is crucial when sanitation calls for chemicals
BY KIMBERLIE CLYMA
leaning and disinfection procedures in meat plants can be
cleaning followed by high-pressure cleaning. In a meat processing environment, however, it is unlikely that these methods will be able to remove all the encrusted layers of fat or protein, not to mention potential contamination that could result from residual microorganisms. Therefore, a chemical cleaning step is typically required. Any time chemicals are part of the process, consideration must be given to how they are mixed and dispensed in order to maintain a safe environment for sanitation employees. To address this issue, Henderson, Colo.-based Birko provides blending technology for sanitation applications, including its Blend-On-Site System (BOSS), enabling customers to custom blend sanitation chemicals at the plant. BOSS technology blends a series of highly concentrated chemical precursors from chemical formulas customized for specific cleaning needs. Birko’s system allows customers to create more concentrated sanitation and process chemical products, ensuring a higher degree of effica-
cy, at a lower chemical usage rate. Since BOSS sanitation and process chemicals are automatically mixed and dispensed, operators are no longer exposed to potentially hazardous chemical concentrates. Since the system is password activated, operators can be given access to a fixed quantity of chemical. Information regarding chemical usage for sanitation and CIP is then communicated electronically from data nodes to the BOSS system, which management can monitor. Birko’s BOSS dispensing technology is designed to improve worker safety, increase inventory control and chemical usage reporting accuracy. Although there are some automated methods of cleaning and sanitation, they are not full replacements for the human component when it comes to this important task. ■
M&P’s Sanitation Tips are to be used only as guidelines for cleaning and sanitizing processing facilities. Specific issues and questions should be addressed by a sanitation crew supervisor. We would like to hear from you – to comment on this story or to request reprints, contact us by e-mail at email@example.com.
complex depending on the surfaces and equipment that need to be cleaned and the type of contamination that needs to be removed. It’s not a simple task of just wiping down the area. Personnel need to be well trained in how and what to do. The Food and Agriculture Organization of the United Nations (FAO) has developed a number of thorough instructional guides designed to help food processors perform day-to-day functions. “Cleaning and sanitation in meat plants” walks employees through the sanitation process. “Periodic cleaning and sanitation, which includes disinfection of meat-plant premises and equipment, is an integral part of good hygienic practice,” according to FAO. There is more than one way to clean and sanitize a meat and poultry-processing facility. Most often, one method isn’t enough to get the job done. The FAO recommends a multi-step process starting with dry
• Meat&Poultry • October 2012 • www.MeatPoultry.com
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