Meat + Poultry - June 2007 - 66

Attention
to
detail
Some dos and don'ts of sanitation
Tip for tools - When removing
visible pieces of meat and other
waste from processing areas, do
not use the same tools to clean
food contact areas as those used
to clean non-food contact areas.
Shovels, brooms and squeegees
should be color coded and stored
according to their use. A third
set of dedicated tools should
be used for cleaning drains and
other waste areas.
Some areas may require additional scrubbing using handoperated cleaning equipment
such as brushes or brooms. Use
only brushes and brooms with
clean and sanitized nylon scouring pads with food-grade plastic handles and bristles. Avoid
using sponges and cloths (they
can harbor pathogens and lead
to cross contamination) and abrasive scrubbers (which can leave
behind metal particles).
Rinse cycle - During the
pre-rinse step, using potable
water that is about 120°F, rinse
walls from the top down and
equipment from the top down
and then floors, moving in the
same direction of product flow.
When rinsing, use the lowest
possible water pressure that
is still effective. If necessary,
increase the volume of water to
avoid creating excessive aerosols
and oversprays, which can cause
cross-contamination. Following
this step, there should be no
visible signs of soils on walls,
equipment and floors.
Maintaining order - When
72

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MEAT&POULTRY

I

June 2007

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starting the sanitation procedures,
apply chemical solutions in this
order: walls, floors and equipment
at the correct concentration and
temperature. Remember: Sanitizing
solutions used at concentrations or
temperatures that are too high are
just as ineffective as those used
at concentrations or temperatures
that are too low.
When using mechanical cleaning systems (high or low-pressure
spraying or steam guns), only
use high pressure after the initial
cleaning step is completed. When
applying foaming solutions apply
them from the bottom up and
rinse from the top down.
Finally - When performing the
final rinse, residual amounts of
cleaning solution or foam can
stick to surfaces. Careful and thorough rinsing of surfaces ensures
the removal of any remaining soil
as well as any remaining cleaning
mixture, both of which can contaminate food. During the rinsing
process, use the lowest, yet still
effective pressure and volume to
avoid creating aerosols and overspray. While using potable water,
rinse walls, floors and then the
drains from the top down. Rinse
equipment and food contact surfaces last while moving in the
direction of product flow. High
pressure sprays should never be
used as a final rinse.
Be on the lookout - When
cleaning and sanitizing floors,
walls and equipment, be aware of
areas where water and food can
collect and harbor microorganisms

www.MEATPOULTRY.com

and eliminate them when possible.
The following areas are sanitation
red flags:
* Underside of conveyor belts;
* Hollow conveyor rollers;
* Protruding insulation;
* Poorly designed floor drains;
* Cracks in floors;
* Pools of water on the
floor; or
* Pits or crevices in older,
poorly designed equipment.
Drain alert - To prevent
pathogen growth, remove and
clean floor drain covers and the
inside of drains on a regular
basis (consult a supervisor for
directions and frequency).
Sanitation workers who handle
the components of floor drains
must replace their personal protection equipment and wash their
hands before returning to any
cleaned area of the plant or cleaning any food contact surfaces or
processing equipment.
Pushing buttons - Don't forget
to clean dirty control buttons
and touchscreens located on the
control panels of equipment,
which typically are covered
during the cleaning and sanitation
process. Because this can be a
source of cross-contamination
after an area has been cleaned
and sanitized, consult with a
supervisor about when and how
this often overlooked cleaning
step is performed.
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.


http://www.MEATPOULTRY.com

Meat + Poultry - June 2007

Table of Contents for the Digital Edition of Meat + Poultry - June 2007

Contents
Meat + Poultry - June 2007 - 1
Meat + Poultry - June 2007 - 2
Meat + Poultry - June 2007 - 3
Meat + Poultry - June 2007 - Contents
Meat + Poultry - June 2007 - 5
Meat + Poultry - June 2007 - 6
Meat + Poultry - June 2007 - 7
Meat + Poultry - June 2007 - 8
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2025
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