Meat + Poultry - March 2016 - (Page 105)

S A N I TAT I O N T I P S AUREMAR / ADOBE STOCK Sanitation steps There is more than one way to clean and sanitize a meat and poultry processing facility. Most often, a combination of various cleaning methods must be used to ensure the most thorough job possible. Here are some tips from the Food and Agriculture Organization of the United Nations (FAO) taken from its "Cleaning and sanitation in meat plants" instructional guide. Step 1 DRY CLEANING x Physically remove scrap, i.e. coarse solid particles, with a dry brush or broom and shovel. x Using large amounts of water to remove this material is wasteful and could cause drains to clog and waste-water treatment facilities to become overloaded. x Manual dry cleaning using brushes or scrapers is very labor- and time-intensive. If time and labor isn't available, high-pressure cleaning can be used. Step 2 HIGH-PRESSURE CLEANING x High-pressure water cleaning removes remaining small solid parts, blood and dirt from floors and walls of processing sections as well as removes meat and fat particles and layers of protein from tools and equipment. x Hot water should be used because it has a much better cleaning effect than cold water. x Pressurized water is applied by high-pressure units and special spraying lances. x The pressure should be between 30-70 bar and the spraying nozzle 15cm from the surface to be cleaned. * If hot water is used, the temperature should be 131°F (55°C) at the nozzle. Step 3 CHEMICAL CLEANING x After dry and high-pressure cleaning, chemical cleaning solutions will help remove sticky or encrusted layers of fat or protein that remain. x Apply by hand using brushes or scrapers for dismantled equipment or for smaller surfaces to be cleaned. x Alkalines, such as sodium carbonates (Na2CO3, washing soda) are used for traditional cleaning substances to dissolve proteins and fats. If pH is 11 and above, alkalines can cause corrosion in tools and equipment. x Detergents decrease the tension of water so that it can penetrate into the small spaces between dirt particles and surfaces, and help keep fat dissolved. x Manufacturers need to indicate the type of the substance - alkaline, acidic or neutral - on the product label. x Alkaline cleaning agents are generally suitable for removing organic dirt, protein residues and fat. x Acid cleaning agents are used to remove encrusted residues of dirt or protein or of inorganic deposits ("scaling") such as waterstone, milkstone, lime etc. x Neutral cleaning agents are useful for manual cleaning of smooth surfaces without encrusted dirt, and have mild impact on skin and materials. x Alkaline and acid cleaning substances should be used alternatively. Use the alkaline agent for routine cleaning, and every few days switch to an acid substance to remove encrusted residues, scaling etc. x Cleaning substances, dirt particles and fat must be rinsed off using potable water. Alternative step FOAM CLEANING AND CHEMICAL DISINFECTANTS x Foam cleaning is used to clean many larger plants. x Water foam containing detergents and other cleaning agents is applied on wetted walls, floors and surfaces of equipment. The foam clings to the surfaces and after 15 minutes, the foam is washed down with water (using lowpressure water spray). x To eliminate microorganisms, chemical disinfectants can also be used. x The best disinfection results are achieved when chemical disinfection is preceded by intensive dry and wet cleaning. x It is important to rinse with water after cleaning with detergents and before using chemical disinfectants to help avoid neutralizing the chemical disinfectants. K I M B E R L I E C LYM A | kc l y m a @ s o s l a n d.c o m www.meatpoultry.com | 03.16 | MEAT+ POULTRY 105 http://www.meatpoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - March 2016

Meat + Poultry - March 2016
CONTENTS
COMMENTARY - A graceful exit
BUSINESS NOTES - SYSCO APPLIES BRAKES
BACHOCO FINALIZES DEAL FOR US PLANT
APPLEGATE ACQUISITION RAISES OPTIMISM AT HORMEL
PILGRIM’S ANNOUNCES $190M EXPANSION PLAN
JBS ANNOUNCES REORGANIZATION
SMITHFIELD PARTNERS FOR CONSERVATION
WASHINGTON - Prioritizing safer poultry
COVER STORY - ACCOMPLISHED
PEDAL TO THE METAL
TOP 100 - CHART TOPPERS
FOOD SAFETY - The results are in
PACKAGING SOLUTIONS - Product improvement
IN-PLANT UPDATE - A LASTING IMPRESSION
INGREDIENT ISSUES - Cleaning up Deli Labels
INDUSTRY LEADER - INNOVATIVE ICON
SMALL BUSINESS MATTERS - 'THE STOLTZHUS WAY'
SHOW PREVIEW - GLOBAL INNOVATION
SANITATION TIPS
CONSEJOS DE SANIDAD
FROM THE CORRAL - GROUP HOUSING SOLUTIONS
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

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