Meat&Poultry - August 2013 - (Page 60)

Sanitation Tips Equipment selection Sanitation equipment can vary from operation to operation, but the following items are a good place to start. Steam – Steam can be useful in a cleaning operation because its high temperatures help remove debris and Mechanical abrasives – Abrasives, such as steel wool can kill some pathogens. However, there are also a num- and copper chore balls, are effective at removing soil, but ber of downsides to cleaning with steam. Fog can easily should be used sparingly, especially on surfaces that come form when steam is applied, which can leave condensation in contact with food because small pieces of the scouring on walls and equipment – this can lead to mold growth. pads could transfer to the food. Wiping clothes are not good High-pressure cleaning equipment – A portable high- substitutes because they can spread molds and pathogens. pressure, low-volume unit is relatively inexpensive and Water hoses – Hoses are an important piece of sani- can be quickly connected to existing utilities. It is ideal for tary equipment. They need to be long enough to reach smaller operations because the unit can be moved around all the areas that need to be cleaned. Specialty nozzles are the plant. The unit simultaneously meters the predeter- very helpful to allow for better coverage while spraying – mined amount of cleaning compound and mixes it with fan-type nozzles can be used to spray large areas; small, the correct amount of water and then delivers it with the straight jets of water can be used to dislodge debris in small desired amount of pressure. This equipment conserves cracks and crevices. An automatic shut-off valve on the water and cleaning compounds because less volume is operator’s end is also important to help conserve water, used when cleaning. This unit might require more labor reduce splashing and facilitate the exchange of nozzles. to operate and transport around the plant as well as po- Hoses should be removed from food-production areas af- tentially more maintenance than a centralized system, but ter clean-up and should be stored on hooks off the floor. for smaller operations it can make more fi nancial sense. Brushes – Brushes can be used for manual or mechani- Centralized, high-pressure, low-volume systems work cal cleaning, but should fit the contour of the surface be- in a similar manner except that they are built in to the ing cleaned. The bristles should be as harsh as possible plant. They are more expensive since they are custom without damaging the surface being cleaned. Brushes built to fit the plant. For larger operations, these systems are made from a variety of materials including horsehair, are worth the investment because they can make sanita- hog bristles, fiber and nylon. Bassine is suitable for heavy- tion quick and easy in any area of the operation. Several duty scrubbing, while palmetto fibers are less coarse and detergents and sanitizers can be dispersed through the ideal for scrubbing metal equipment and walls. Tampico system. Centralized foam units can also be installed in a brushes are very fi ne and can be used where gentle pres- plant so that foam can be used if needed. sure is required. Sanitation equipment is a big investment and shouldn’t Scrapers, sponges and squeegees – These tools are good be purchased without a plan in place. Knowing what sani- to have on hand to be used on small pieces of equipment tation your plant requires will help you determine what on a more individual basis – they will most likely not be cleaning methods and pieces of equipment to use. ■ used as a part of daily routine. 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 low-temperature water. Many times a cleaning compound is simultaneously 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. 60 • Meat&Poultry • August 2013 • www.MeatPoultry.com This list is to be used only as a guideline. Address specific questions to your supervisor.   http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat&Poultry - August 2013

Meat&Poultry - August 2013
Table of Contents
Commentary - Beyond foodies
Business Notes - Boyle to step down from AMI leadership
Cobb-Vantress strengthens position in China
Pilgrim’s Pride earnings surge in Q2
Arson suspected in Valley Meat Co. fire
Northern Beef Packers lays off workers
New issues arise around Smithfield/Shuanghui deal
Washington - Horse slaughter storm rages on
Legends of Deli
Deli Report
Gluten-free Growth
Deli packaging dynamics
Competitive edge
Meat Processing Operations & Engineering - Wild about turkey!
Cargill turkey operations gets new president
Tricks of the trade
Sanitation Tips - Equipment selection
Listeria alert
Small Business Matters - On a mission
Show Preview - Packing 'em in
From the Corral - Relieving painful practices
Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider

Meat&Poultry - August 2013

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