Handbook of Meat Processing

Plant Cleaning and Sanitation 289

Step A: Preparatory Work

In this phase, the processing area should be

cleared of remaining products, containers,

and other loose items. Machines and con-

veyors should be dismantled so that all loca-

tions where microorganisms can accumulate

become accessible for cleaning and disinfec-

tion. All electrical connections and other sen-

sitive systems should be protected against

water and the chemical used. Before use of

the cleaning agent, food debris should be

removed manually with a dry brush or broom

or shovel. In this step, using large amounts

of water to remove this material would be

extremely wasteful and eventually cause the

clogging of the drains and the overloading of

waste - water treatment facilities.

Step B: Pre - Rinse with Water

All surfaces should be further prepared for

the use of cleaning agents for pre - rinse activ-

ity, preferably with water at 43 ° – 55 ° C, start-

ing at the top of all processing equipment and

directing all soil down to the fl oor.

Step C: Application of

Cleaning Agent

The effectiveness of a cleaning procedure in

general depends upon: (1) the type and

amount of material to be removed; (2) the

chemical and physicochemical properties of

the cleaning agent at the concentration, tem-

perature, and exposure time used; (3) the

mechanical energy applied (impact of water -

jet, manual work, stirring effect, etc); and (4)

the condition of the surface to be cleaned.

In meat plants, the type of residues to be

removed are mainly organic matter (proteins

and fats) and, to a lesser extent, inorganic

matter such as salts and additives. The fi rst

are most effectively removed by strongly

alkaline detergents (especially caustic soda,

NaOH). In addition, combinations of acidic

detergents (especially phosphoric acid) and

that each step has been performed according
to the procedure.
The level and frequency required for addi-
tional periodic cleaning and sanitation pri-
marily depends upon the effectiveness of the
routine program. Even with a rigorous routine
program, food residues can accumulate over
time, particularly in hard to reach areas. SOP
documentation needs to clearly describe
methods for each piece of equipment or work
area. When needed, periodic cleaning and
sanitizing should follow the same steps as the
routine procedures, except for changes to
detergent and sanitizer use.
For the whole process, a few distinct oper-
ations are involved. These are clearly distinct
operations but are linked together in such a
way that the fi nal result will not be accept-
able, unless all are carried out correctly.
Figure 15.1 shows the different operations
that should be included in a complete clean-
ing procedure.

A Preparatory work

B C D E F G

Pre-rinse with

water

Application of

cleaning agent

Rinse with water

Check

Check

Application of

sanitizer

Post-rinse with

water

Remove excess

water (dry)

Figure 15.1. Recommended operations for an effec-
tive cleaning and sanitizing procedure.