® (Consejos Sanitarios) A closer look Experts chime in with specifics on sanitation By Joel Crews jcrews@sosland.com W hile most plants' sanitation crews carry out specific cleaning steps followed by sanitation processes in meat and poultry facilities (see "Sanitation Tips: Step by step," M&P December 2006 issue, page 56), it is beneficial to take a closer look at these broad processes and break down a few of the steps involved. Over the past several months, M&P editors have received some tips and recommendations from readers specializing in plant sanitation about previously published "Sanitation tips," from which we feel readers can benefit. This month's tips incorporate those recommendations while taking a closer look at some of the specific processes involved in the cleaning-sanitation process and point out how attention to detail in one procedure is necessary to ensure the success of the following step. Some of the tips may be reiterations, but they include points that can never be emphasized too much to new and current members of sanitation crews. We welcome additional reader feedback on the topic of incorporating best practices relating to sanitation solutions in meat and poultry processing plants. Your sanitation tips and opinions about the content of this bi-monthly supplement will make this an even more valued part of M&P while shining a brighter spotlight on the issue of sanitation and food safety for the industry. 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:meatpoultry@sosland.com. Photo courtesy of Nalco Company 70 I MEAT&POULTRY I June 2007 I www.MEATPOULTRY.comat:meatpoultry@sosland.com http://www.MEATPOULTRY.com