performed twice a week during winter
months and daily during the summer.
Processed Products Area
FREQUENCYDaily.
PROCEDURE- Dismantle all equipment and place the
parts on a table or rack. Disconnect
all stuffing pipes. - Pick up all large pieces of meat and
other extraneous matter and deposit
in a receptacle. - Cover all electrical connections with
plastic. - Prerinse all soiled surfaces with 55ºC
water. Start at the top of all processing
equipment, and direct all extraneous
matter down to the floor. Avoid direct
hosing of motors, outlets, and electri-
cal cables. - 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 effectively reach all framework,
tables, other equipment undersides, and
other difficult-to-reach areas. Soak time
prior to rinse-down should be 5 to 20
minutes. Although foam is less effective
in penetration, it is a viable cleaning
medium and is easily applied. - Rinse all equipment within 20 to 25
minutes after cleaning compound
application. Using the same prerinse
pattern as with the prerinse and deter-
gent application, spray 50 to 55ºC
water on one side of each piece of pro-
cessing equipment at a time. - Thoroughly inspect all equipment
surfaces and touch up as necessary. - Apply an organic sanitizer to all clean
equipment with a centralized or
portable sanitizing unit.
9. Remove, clean, and replace drain
covers. - Apply white edible oil only to surfaces
subject to rust or corrosion. - Avoid contamination during mainte-
nance as described previously.
Fresh Product Processing Areas
FREQUENCYDaily.
PROCEDURE- Dismantle all equipment, and place
the parts on a table or rack. Discon-
nect all stuffing pipes. - Remove large debris from equipment
and floor and deposit it in a receptacle. - Cover mixer and packaging equip-
ment with plastic. - Briefly prerinse all soiled surfaces with
50 to 55ºC water to remove heavy
debris and to soak exposed surfaces.
Guide hoses to force all debris toward
the closest floor drain. - Apply an alkaline cleaner through
centralized or portable high-pressure,
low-volume cleaning equipment,
using 50 to 55ºC water. Foam, gel, or
slurry may be incorporated to intro-
duce the cleaning compound. Clean-
ing compound application must cover
the entire area equipment, floors,
walls, and doors. - Rinse the area and equipment within
20 to 25 minutes after cleaning com-
pound application. - Inspect the area and all equipment.
Touch up as needed. - Remove, clean, and replace drain covers.
- Sanitize all clean equipment with an
organic sanitizer using a centralized or
portable sanitizing unit. - Apply white edible oil only to surfaces
subject to rust or corrosion. - Avoid contamination during mainte-
nance as described previously.