Meat&Poultry - August 2013 - (Page 58)
Tricks of the trade
The right equipment and chemicals plus a
trained team equals sanitation success
BY KIMBERLIE CLYMA
leaning and sanitation are vital processes in any food-
In most food-processing facilities, cleaning solutions
production facility. If the production environment is
are applied as foam. The foam should be allowed to sit on
not clean and sanitary, then it will be impossible to produce
the surface, but not allowed to dry. Foaming is followed
food products that are safe and wholesome. Unfortunate-
by hand scrubbing all surfaces with a suitable scrub pad
ly, there is no magical potion that can clean and sanitize
or brush. Finally, all traces of detergent should be rinsed
every corner of a meat and poultry plant.
away with potable water.
Essentials for effective sanitation are a trained sanita-
Once all surfaces have been cleaned and all traces of
tion crew and supervisors, and appropriate sanitation tools,
detergent have been rinsed away, they should be inspected
cleaning and sanitation chemicals and personal protective
and where necessary, re-cleaned. Periodically, it may be
equipment (PPE). The sanitation team should have access
necessary to clean equipment with an acid cleaner, such
to Material Safety Data Sheets (MSDS) and be trained in
as Birko’s Fomacid, Displace or Shine-a-Line, to prevent
the safe handling of the products they are using.
the buildup of mineral scales that can harbor bacteria.
The fi rst step in the sanitation process is always dry
The fi nal step in the sanitation process is to apply an
pick up, which includes removing all unused raw mate-
appropriate no-rinse sanitizer to all surfaces. Chemistries
rials and packaging from the processing floor. All trash,
used for sanitation include sodium hypochlorite (10-Chlor),
and as much food residue as possible, should be picked up
quaternary ammonium compounds (Quadra-Quat, Ul-
manually. At this time, water-sensitive equipment, such
tra Quat and Bi-Quat) and peroxyacetic acid BIRK-OX.
as control panels, should be shrouded with plastic. Next,
Whichever chemicals are used, it is important they are
wash down all surfaces from the top down and from the
mixed and applied exactly as specified on the label, and
perimeter of the room toward a central drain.
remain on the surface for the specified contact time.
After the wash down is completed, all surfaces should
Cleaning compounds are an unavoidable expense in
be cleaned with detergent. There are many products avail-
the sanitation process. The right combination of cleaning
able and it is recommended that you partner with a chemi-
compounds, sanitizers and the proper equipment are vi-
cal supplier to determine the best cleaning products for
tal to performing cleaning tasks properly. Chemical costs
your facility. Henderson, Colo.-based Birko offers a vari-
can be reduced if care is taken to use the correct amounts
ety of sanitation products including Liquik 4, Liquik 30,
of cleaning solutions to perform each task. ■
Foam Chlor 535 and CL33. Chemicals should be mixed
according to manufacturer directions and as described in
your SSOPs (Sanitation Standard Operating Procedures).
• Meat&Poultry • August 2013 • www.MeatPoultry.com
M&Ps 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.
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