Meat&Poultry -- April 2014 - 54

Sanitation Tips

Understanding
the process
poultry plant's sanitation program, one must understand

Acid cleaning
compounds:

the cleaning process and factors that can affect it.

-Used for removing encrusted surface

To choose appropriate cleaning compounds for a meat or

Sanitation engineers should take into account all fac-

materials and dissolving mineral scale

tors when working on an area or piece of equipment. Ac-

deposits, even those that are formed as a result of using alka-

cording to Norman Marriott's "Principles of Food Sanita-

line cleaners.

tion," the factors affecting cleaning performance include:

-Some organic acids are excellent as water softeners, rinse eas-

Time: Contact time on the surface being cleaned
Action: Physical force exerted onto the surface

ily and are noncorrosive.

(velocity or flow)

-Acid cleaning compounds are usually used for specific clean-

Concentration: Amount of cleaner to be used
Temperature: Amount of energy (as in heat) used

ing purposes and are not all-purpose cleaning compounds.

in the cleaning solution

ing compounds to protect sensitive surfaces or to improve

Water: Used to prepare cleaning solution
Individual: Worker doing clean-up operation
Nature: Composition of the soil being removed
Surface: What material or surface area is being

the cleaning properties of the compound.

cleaned

cleaned, and the cleaning compounds that are available,

When selecting a cleaning compound, remember that

-Inorganic acids can be corrosive and irritating to the skin.

Detergent auxiliaries are additives included in clean-

There is no "one-size-fits-all" solution to sanitizing in
a food-processing environment, but the more the sanitation crew understands about the area and equipment being
the easier it will be to get the job done safely and effectively.

"like cleans like" - an acidic soil will require acid cleaner and an alkaline soil must be removed with an alkaline
cleaning compound.
Most cleaning compounds used in the food industry
are classified as blending products - a combination of ingredients used to form a specific cleaning compound designed to perform a specific cleaning task.
First, there are alkaline cleaners.

Alkaline:
-Strongly alkaline cleaners are used to remove heavy soils such
as those from commercial ovens and smokehouses.
-Strongly alkaline cleaners can be very effective, but also very
dangerous.
-Heavy-duty alkaline cleaners are slightly corrosive or noncorrosive and are excellent at removing fats (frequently used
with high-pressure or other mechanized systems.)
-Mild-alkaline cleaners are typically used for
hand cleaning of lightly soiled areas.
-Cleaning acidic compounds will require an
acid cleaner.

54

* Meat&Poultry * April 2014 * www.MeatPoultry.com

This list is to be used only as a guideline. Address specific questions
to your supervisor.



http://www.MeatPoultry.com

Meat&Poultry -- April 2014

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Meat&Poultry -- April 2014 - IPPE-1
Meat&Poultry -- April 2014 - IPPE-2
Meat&Poultry -- April 2014 - IPPE-3
Meat&Poultry -- April 2014 - IPPE-4
Meat&Poultry -- April 2014 - IPPE-5
Meat&Poultry -- April 2014 - IPPE-6
Meat&Poultry -- April 2014 - IPPE-7
Meat&Poultry -- April 2014 - IPPE-8
Meat&Poultry -- April 2014 - IPPE-9
Meat&Poultry -- April 2014 - IPPE-10
Meat&Poultry -- April 2014 - IPPE-11
Meat&Poultry -- April 2014 - IPPE-12
Meat&Poultry -- April 2014 - IPPE-13
Meat&Poultry -- April 2014 - IPPE-14
Meat&Poultry -- April 2014 - IPPE-15
Meat&Poultry -- April 2014 - IPPE-16
Meat&Poultry -- April 2014 - IPPE-17
Meat&Poultry -- April 2014 - IPPE-18
Meat&Poultry -- April 2014 - IPPE-19
Meat&Poultry -- April 2014 - IPPE-20
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
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