Meat&Poultry - April 2011 - 72

Sanitation Tips

7-step cleaning process
Sanitizing a plant is a very important process that shouldn’t be performed as an after-thought. Some practices must be done on a daily basis, while others can be performed weekly or monthly. It’s important to have a detailed plan in place so that all employees know exactly what they are expected to do and when. A detailed plan can ensure everyone is held accountable for the sanitation process. Here is a basic seven-step cleaning process that your plant can use as a guide to fi ne tune your program. ent areas and pieces of equipment. • Use a chlorinated alkaline cleaner. • Clean all surfaces thoroughly. • Sanitize with quat (800 ppm) or iodine (75 ppm). - Adequate amounts of proper cleaner with proper water temperatures must be applied, and mechanical action with a green pad or brush is required.

4. Rinse and inspect
• Flood rinse to remove chemicals. • Rinse in the order soap was applied (top to bottom). • It is important to inspect the equipment using sight, touch and smell. • Look for protein fi lm (protein fi lm has a blue, rainbow hue, which comes from organic soil). Protein film is caused by using improper chemicals, inadequate pre-rinse or inadequate rinse.

5. Sanitize Part I
• Flood equipment with the fi rst sanitizer. • Then flood sanitize all equipment surfaces using a hose with a 3/4-inch nozzle.

6. Assemble and preoperational inspection
• For assembly step: - Put on clean outerwear. - Wash and sanitize hands. - Verify chemical removal. - Sanitize parts that can’t be accessed when equipment is assembled. - Reassemble equipment. - Remove standing water. - Control condensation. • For pre-operational inspection step: - Cycle equipment. - Complete pre-operational inspection according to the plant’s SSOPs. - Correct all deficiencies. - Monitor for effectiveness. - Visual inspection – you must know where to look. - ATP Bioluminescence – Swab to fi nd problem areas.

1. Dry cleaning
• Disassemble equipment so the chemical cleaners can penetrate all areas that need to be sanitized. Place parts on a cart or sanitizing tank. • Wipe down all areas with disposable towels. • Empty drain baskets. • Remove trash. • Inspect to ensure all residue is removed. • Cover touchscreens and electronic parts areas with a clean, disposable cover.

2. Pre-rinse
• Remove remaining soils with hot, pressurized water. - Use water hot enough to melt the fat, but not too hot to bake on the soil (120-140°F). - Use water pressure of 200 psi from a hose with 3/16-inch nozzle. • Pre-rinse should remove 90 percent of the visible soil (the only way to verify is to go out and look).

3. Soap and scrub
• Focus cleaning efforts on entire room, not just equipment, starting from the top and moving down (walls, equipment and floor). • Soap and scrub frameworks, and under equipment, at least weekly. • Soap and scrub drains. - Use designated brushes for differ-

- Use a chlorinated alkaline cleaner. • Look for mineral fi lm buildup. Mineral fi lm has a white residue and is caused by hard water or calcium magnesium carbonates. - Use an acid-based cleaner • Look for residual fat or grease (beading up of water), which is caused by improper water temperature during cleaning or improper chemical concentration. - Use an alkaline cleaner. • Look for biofi lms. - Sanitizer will not penetrate biofi lms – it will only kill the surface layer.

7. Sanitize Part II
• Remove standing water. • Flood sanitize the equipment. • Foam sanitize walls and floors. • Heat as a sanitizer. - Flood equipment with 180°F water. - Steam sanitize equipment. - Use 180°F spray on conveyors.■
This list is to be used only as a guideline. Address specific questions to your supervisor. We would like to hear from you – to comment on this story or to request reprints, contact us by email at meatpoultry@sosland.com.

72 • Meat&Poultry • April 2011 • www.MeatPoultry.com

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Meat&Poultry - April 2011

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