Meat&Poultry - August 2013 - 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.

• Meat&Poultry • August 2013 • www.MeatPoultry.com

This list is to be used only as a guideline. Address specific questions to
your supervisor.

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Meat&Poultry - August 2013

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