Principles of Food Sanitation

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  1. Rinse ceilings, walls, and equipment
    within 20 minutes after application of
    the cleaning compound. Use the same
    rinse pattern as for prerinse and clean-
    ing compound application, with 50 to
    55ºC water.

  2. Inspect all equipment and surfaces
    and touch up as necessary.

  3. Apply an organic sanitizer to all
    equipment with a centralized or
    portable sanitizing unit. The solution
    should be at least 50 parts per million
    (ppm) of chlorine.

  4. Remove, clean, and replace drain
    covers.

  5. Apply white edible oil to surfaces sub-
    ject to rust corrosion. Any further use
    of oil here or for applications that fol-
    low is discouraged because the protec-
    tive film contributes to microbial
    growth.

  6. Clean any specialized equipment in
    this area according to the manufactur-
    ing firm's recommendations.

  7. Avoid contamination during mainte-
    nance and equipment setup by requir-
    ing maintenance workers to carry a
    sanitizer and to sanitize where they
    have worked.


Poultry Mechanical Eviscerators


FREQUENCY Daily. A continuous or
intermittent sanitizer spray should be pro-
vided to reduce contamination.
PROCEDURE



  1. Pick up all large pieces or extraneous
    material, and transfer the matter to
    receptacles.

  2. Cover electrical connections with plas-
    tic sheeting.

  3. Briefly prerinse this equipment with 50
    to 55ºC water.

  4. Apply an alkaline cleaner through a
    centralized or portable foam system,


using 50 to 55ºC water. Allow 10 to 20
minutes of exposure time prior to rinse-
down with 40 to 50ºC water.


  1. Inspect all areas and conduct any nec-
    essary touch-ups.

  2. Apply 200-ppm chlorine (or other
    organic sanitizer) with a centralized or
    portable sanitizing unit.

  3. Avoid contamination during mainte-
    nance, as described previously.


Poultry Pickers
FREQUENCY Daily.
PROCEDURE


  1. Pick up all large debris and transfer the
    matter to receptacles.

  2. Cover electrical connections with plas-
    tic sheeting.

  3. Briefly prerinse this equipment with 50
    to 55ºC water.

  4. Apply a heavy-duty alkaline cleaner
    through a centralized or portable foam
    system on the shower cabinets. Shack-
    les should go into the tank with the
    same cleaner.

  5. After cleaning compound exposure for
    approximately 20 minutes, rinse down
    with 40 to 50ºC water.

  6. Remove residual feathers and other
    debris by hand.

  7. Because of the rubber fingers, apply 25-
    ppm iodophor as a sanitizer through a
    centralized or portable sanitizing unit.


Receiving and Shipping Area
FREQUENCYDaily.
PROCEDURE


  1. Cover all electrical connections, scales,
    and exposed product with plastic sheet-
    ing to prevent water and chemical dam-
    age.

  2. Briefly rinse the walls and floors with
    50 to 55ºC high-pressure water. The
    wall-rinse motion must be from top to


316 PRINCIPLES OFFOODSANITATION

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