high-foaming detergent is best. A
chemical supplier should be consulted
to determine the best cleaner.Wash Areas
FREQUENCYDaily.
PROCEDURE See instructions for spe-
cific equipment to be cleaned.
PRECAUTIONS
- Use a separate wash area for raw and
cooked product equipment to reduce
the spread of Listeria and spoilage
microorganisms. - Provide this operation in an area where
clean equipment does not cross fresh-
product areas of the plant.
Packaged Meats Storage Area
FREQUENCYAt least once per week and
more often in a high-volume operation.
PROCEDURE
- Pick up large debris and place in a
receptacle. - Sweep and/or scrub with a mechanical
sweeper or scrubber, if available. Use
cleaning compounds provided for
mechanical scrubbers, according to
directions provided by the vendor. - Use a portable or centralized foam or
slurry cleaning system with 50 to 55ºC
water to clean areas heavily soiled by
unpackaged products or other debris.
Cleaning through rinsing-down should
follow as previously described for pro-
duction and processing areas. - Remove, clean, and replace drain cov-
ers, if present.
Low-Temperature Rendering (Edible)
FREQUENCYDaily.
PROCEDURE- Remove all large pieces of fat and tis-
sue from the grinding equipment and
store in a cool area.
2. Drain the system so that no lard, tal-
low, or melted fat remains.
3. The entire system should be flushed
with 55 to 60ºC water to remove heavy
accumulations of deposits from the
equipment and piping.
4. Disconnect the system where possible
to allow the water and scrap to drain
form each piece of equipment. Dis-
mantle dead ends and T-joints in the
piping to allow scrap accumulations
to be removed from these sections.
5. Open the equipment and dismantle
where possible to allow cleaning of all
surfaces that come in contact with the
product. Place parts, pipe sections,
and other sections in a sink or truck to
soak in an alkaline cleaning solution.
Follow specific instructions form the
manufacturer for dismantling and
cleaning the equipment.
6. Remove large scraps of product from
the interior of the equipment.
7. Spray-clean all exposed surfaces of
the equipment throughout the system
with an alkaline detergent sanitizer.
Take special care to remove all possi-
ble product from the interiors of
augers, pump screws, cutters, grinders,
centrifuge chambers, and tanks.
Spray-clean the cooling rollers where
they are operating without refrigera-
tion. Clean parts and pipe sections in
a truck with a scrub brush and an
alkaline cleaning solution.
8. Clean the centrifugal equipment and
piping that cannot be dismantled to
allow the interior surfaces to be spray-
cleaned by circulating a solution of a
heavy-duty alkaline cleaner through
the equipment and piping. While cir-
culating the cleaning solution, operate
the centrifuges and reduced speeds to
provide a scrubbing action in the sys-
tem. Although CIP equipment is ex-