Meat + Poultry - October 2009 - 87
Consejos Sanitarios
Pasos a seguir por las cuadrillas de limpieza
e higiene en la limpieza y desinfección de las
superficies de contacto con alimentos
* Se requiere que las plantas de carne y aves mantengan las superficies
de contacto con alimentos limpias
y desinfectadas. Las superficies de
contacto con alimentos incluyen
mesas de procesado, bandas de
transporte, rebanadoras, moledoras y utensilios usados en el procesamiento de carne y aves.
* Mientras que los empleados de la
planta probablemente efectúen algo
de limpieza de las superficies de contacto durante el turno de procesamiento; las cuadrillas de limpieza y
sanidad que llegan después de las
horas de trabajo deben asegurarse
de que estas superficies estén limpias, enjuagadas, desinfectadas y
secas antes de que llegue el próximo turno.
* La persona encargada de la cuadrilla debe estar consciente de los buenos métodos de limpieza y sanidad
y ser capaz de transmitirlos a los
trabajadores.
* Las cuadrillas deben saber qué químicos y agentes de limpieza y desinfectado funcionan mejor en la planta
de carne o aves que estén limpiando.
* Las cuadrillas deben ser capaces de
seleccionar entre las posibilidades
de desinfectantes, incluyendo amonio cuaternario, cloro, calor o yodo.
* Si las cuadrillas no siguen los procedimientos adecuados de limpieza
y sanidad, un supervisor debe abordar el asunto.
* Deben mantenerse récords para
documentar la limpieza y desinfección de las superficies de contacto
con alimentos.
* Los químicos de limpieza deben almacenarse en los recipientes originales para evitar confusiones acerca
del contenido de éstos.
* Los químicos y otros agentes limpiadores deben guardarse en un área
separada y segura, lejos de los pro-
ductos de carne o aves y de las áreas
de procesamiento.
* Los químicos para limpieza o desinfectado no deben usarse cerca de
recipientes abiertos de alimentos o
productos alimenticios.
* Las cuadrillas deben leer las etiquetas de los químicos limpiadores o
desinfectantes, y asegurarse de que
se escogen los químicos correctos
para el trabajo que desea realizarse.
* Los químicos no deben mezclarse,
sino usarse para lo que son de manera separada.
* Las superficies de contacto con alimentos deben lavarse, enjuagarse y
desinfectarse.
* Si no puede determinarse si las superficies de contacto se han desinfectado
apropiadamente, deben desinfectarse
nuevamente (y debe documentarse)
para que no haya duda.
* Deben seguirse las instrucciones del
fabricante de los químicos para limpieza y desinfectado para limpiar las
superficies de contacto.
* Las cuadrillas deben inspeccionar
visualmente las superficies de contacto después de que se hayan limpiado, enjuagado y desinfectado para
asegurarse de que no quedan materiales extraños o restos.
* Las superficies de contacto con alimentos deben limpiarse y desinfectarse después de cada uso. Las cuadrillas debe asegurarse de que las
moledoras y rebanadoras de carne
se limpien y desinfecten y de que
no han quedado productos de carne o aves en estas piezas de equipo.
* Bajo condiciones ideales, las bacterias duplican su número cada 20 minutos. Por ello, las cuadrillas deben
asegurarse de limpiar las superficies
de contacto con alimentos con detergente y agua tibia. Deben desinfectarlas usando 200 ppm de amonio
cuaternario, 100 partes por millón
88 * Meat&Poultry * October 2009 * www.MeatPoultry.com
de blanqueador o 25 ppm de yodo.
Las cuadrillas de limpieza deben
hacer pruebas para asegurarse de
se han usado los niveles adecuados
de desinfectante en las superficies.
* Las superficies de contacto con alimentos deben enjuagarse antes de
que se limpien para quitar los restos
o mugre. Sin embargo, las acumulaciones gruesas de restos pueden
requerir más detergente para quitarse. Si la limpieza no se hace adecuadamente puede resultar en una
acumulación de más restos o mugre.
* Con frecuencia, las grasas presentes
como emulsión pueden enjuagarse
con agua caliente arriba del punto
de derretido.
* La mugre con base de proteína de
aves o carnes son las más difíciles de
quitar. Frecuentemente se requiere un detergente altamente alcalino para quitar los restos o mugre
de proteína.
* Los microorganismos como las
bacterias pueden formar películas
microbiológicas invisibles, también
llamadas biofilmes, en las superficies de contacto. Puede ser difícil
quitar estos biofilmes. A menudo lo
que se requiere para deshacerse de
ellos son limpiadores y desinfectantes
que contengan fuertes propiedades
de oxidación.
* Con frecuencia los lubricantes de
calidad para alimentos no son solubles en agua, ácido o líquido alcalino. Pueden derretirse con vapor o
agua caliente, pero frecuentemente
queda un residuo. El residuo puede
emulsificarse para suspenderlo en el
agua, y luego eliminarse. ■
Esta lista es para usarse solamente como guía.
Dirija preguntas específicas a su supervisor.
Nos gustaría oír de usted, para comentarios
acerca de esta historia o para solicitar
reimpresiones, contáctenos por correo
electrónico a: meatpoultry@sosland.com.
http://www.MeatPoultry.com
Meat + Poultry - October 2009
Table of Contents for the Digital Edition of Meat + Poultry - October 2009
Contents
Meat + Poultry - October 2009 - 1
Meat + Poultry - October 2009 - 2
Meat + Poultry - October 2009 - 3
Meat + Poultry - October 2009 - Contents
Meat + Poultry - October 2009 - 5
Meat + Poultry - October 2009 - 6
Meat + Poultry - October 2009 - 7
Meat + Poultry - October 2009 - 8
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