Principles of Food Sanitation

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pensive, this system can be effectively
utilized in this cleaning application,
due to the potential savings of labor.


  1. Circulate the cleaning solution for at
    least 30 minutes.

  2. Drain the system and flush with 55 to
    60ºC water until the effluent is free of
    scraps.

  3. Transfer all scraps flushed out of the
    equipment to the inedible department.


Wire Pallets and Metal Containers


FREQUENCYPrior to use.
PROCEDURE


  1. Use high-pressure water at 55ºC or
    lower as a prerinse.

  2. Preferably, apply an alkaline cleaner with
    a foam unit. If foam is unavailable, use a
    high-pressure, low-volume unit. Never
    spray more containers than can be rinsed
    before the cleaning compound dries.

  3. Use a high-pressure spray of 55ºC
    water as a rinse.

  4. Inspect all rinsed containers and re-
    clean as needed.


Trolley Wash


FREQUENCYDepends on the physical
appearance.
PROCEDURE



  1. Skim off excess waste material form the
    cleaning solution.

  2. Check the cleaning solution strength
    with a test kit. If it registers under the
    recommended strength, add the appro-
    priate compound and retest.

  3. Open the main steam valve. Maintain
    a solution temperature of 82 to 88ºC.

  4. Lower the trolleys into the tank.

  5. After the trolleys have soaked for 25 to
    30 minutes, remove them, and rinse
    thoroughly.

  6. Inspect the clean trolleys. Place the unsat-
    isfactory ones on a rack of recleaning.
    7. Place the clean trolleys in an oil bath
    while another rack is being cleaned.
    8. Place the oiled trolleys over a drip pan
    or allow sufficient drip time while sus-
    pended over the oil tank.


Offices, Locker Rooms, and Rest Rooms
FREQUENCYOffices, daily; locker rooms
and rest rooms, at least every other day.
PROCEDURE


  1. Cover electrical connections with plas-
    tic sheeting.

  2. Clean areas with a foam or high-pres-
    sure unit (or scrub brush and/or mop).

  3. Within 20 minutes after cleaning com-
    pound application, rinse with 55ºC water.

  4. If the cleanser and rinse do not clean
    dirty areas or if drains are not present,
    hand scrub with scouring pads.


Garments
FREQUENCYDaily.
PROCEDURE


  1. Place dirty garments into the washer-
    extractor. Do not load the washer
    beyond its rated capacity.

  2. Place the programmer dial at the start of
    the cycle and push the “On” and “Run”
    buttons. The drum programmer will
    automatically select the wash time and
    water temperature. An example would be
    a mixture of 1 kg of a laundry com-
    pound and 0.25 kg of chlorine bleach
    should not be used when washing gloves.

  3. After the wash-extract cycle, remove the
    garments and place them in the dryer.
    Set aside garments not thoroughly
    cleaned for re-washing. Do not load the
    dryer beyond its rated capacity.

  4. Set the temperature at 121ºC for 30
    minutes. Dry gloves for only 20 minutes.

  5. Place dried garments in a clean wire
    crib or equivalent container. They need
    not be folded.


Meat and Poultry Plant Sanitation 323
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