Principles of Food Sanitation

bottom and side-to-side, with extrane-

ous matter worked to the floor. This

prerinse is designed to remove heavy

soil deposits and to wet the surfaces.

3. Apply an acid cleaning detergent
   through a slurry or foam gun. Recom-
   mended spray temperature is 55ºC or
   lower. High-pressure output (for these
   cleaning operations) is 25 to 70 kg/cm^2
   and 7.5 to 12 L/min at the wand.


4. Within 20 minutes of the cleaning com-
   pound application, apply a high-pres-
   sure rinse with 50 to 55ºC water.


5. Remove, clean, and replace drain cov-
   ers in the proper position after rinse-
   down.

Processed Products, Offal,
and Storage Cooler
FREQUENCY Weekly. Processed meats,
offal, and hanging meat should be rotated so
that half of a section at a time can be cleaned
each week.
PROCEDURE

1. Clean each section, when empty, with a
   reliable floor cleaner. Apply slurry or
   foam via high pressure.


2. Rinse thoroughly with 55ºC or lower
   temperature water at high pressure
   within 20 minutes of detergent applica-
   tion. Do not splash water on hanging
   meat in the section not being cleaned.
   Work all debris to the floor from over-
   head fixtures and walls.


3. Squeegee the floor where water has
   accumulated to prevent it from freezing.


4. Remove, clean, and replace drain covers.

Fabricating or Further Processing

FREQUENCYDaily.

PROCEDURE

1. Pick up all large pieces of lean, fat,
   bones, and other extraneous matter,
   and deposit them in a receptacle.
   2. Cover all electrical connections with
   plastic.
   3. Prerinse all soiled surfaces with 55ºC
   water. Start at the bone conveyor top
   and work all extraneous matter down
   to the floor. Avoid hosing motors, out-
   lets, and electrical cables.


2. Following wash-down and subsequent
   heavy soil removal, apply an alkaline
   cleaner through a centralized or
   portable high-pressure, low-volume sys-
   tem, using 50 to 55ºC water. The system
   should be effectively used to reach all
   framework, table undersides, and other
   difficult-to-reach areas. Allow 5 to 20
   minutes of soak time prior to rinse-
   down. Alternative equipment for clean-
   ing compound application is a foam
   unit. This unit rapidly applies the
   cleaner but does not penetrate as well as
   does high-pressure, low-volume equip-
   ment and may be less effective in the
   removal ofL. monocytogenes.
   5. Rinse all equipment within 20 minutes
   after cleaning compound application.
   Using the same pattern as with pre-
   rinse and cleaning compound applica-
   tion, spray 50 to 55ºC water on one
   side of equipment at a time.
   6. Thoroughly inspect all equipment sur-
   faces and conduct any necessary
   touch-up.
   7. Apply an organic sanitizer to all clean
   equipment with a centralized or
   portable sanitizing unit.
   8. Remove, clean, and replace all drain
   covers.
   9. Apply white edible oil to surfaces sub-
   ject to rust or corrosion.


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

If a bone shelter or hopper exists, it

should also be cleaned, as outlined in the

preceding steps. This operation should be

Meat and Poultry Plant Sanitation 317