Principles of Food Sanitation

of sanitizer solution as part of the sanitation
final inspection process.

●Training the sanitors to, inspect their

area as they flood, sanitize will result in

a more thorough application of sani-

tizer at a disinfecting rate. Walls, equip-

ment, framework, and floors should all

be flood sanitized.

Second Step:
This step should be after pre-op and area
set-up, but immediately before production
actually starts. Flood all product contact
surfaces with sanitizer solution at the allow-
able no-rinse limit.

●This sanitizing step will remove any soils

deposited on product contact surfaces

during the set-up phase and bring these

surfaces into no-rinse compliance to

avoid any contamination issues. Leaving

the walls, framework, and floors with

the higher sanitizer concentrations will

provide additional bacteria control as

the day progresses.

The benefits of two-stage flood sanitiz-
ing become readily apparent as pre-op
inspections find less visible soils and bacte-
ria growth are reduced throughout produc-
tion areas. In effect, two-step sanitizing
adds additional antimicrobial controlling
rinses without increasing overall sanitation
time.

Summary

An efficient cleaning system can reduce
labor costs in meat and poultry plants by up
to 50%. The optimal cleaning system
depends on the type of soil and type of
equipment present. High-pressure, low-vol-
ume cleaning equipment is normally the
most effective for removing heavy organic
soil, especially when deposits are located in

areas that are difficult to reach and pene-

trate. However, foam, slurry, and gel clean-

ing have become more prominent because

cleaning is quicker and cleaners are easier to

apply using these media. Because of high

equipment costs and cleaning limitation,

CIP systems are typically limited primarily

to applications that involve large storage

containers.

In meat and poultry plants, acid cleaning

compounds are used most frequently to

remove mineral deposits. Organic soils are

more effectively removed through the use of

alkaline cleaning compounds. Chlorine com-

pounds provide the most effective and least

expensive sanitizer for destruction of resid-

ual microorganisms. However, iodine com-

pounds give less corrosion and irritation,

and quaternary ammonium sanitizers have

more of a residual effect. Appropriate clean-

ing procedures depend on the area, equip-

ment, and type of soil.

Study questions

1. How do microorganisms affect meat
   color?


2. What is the function of air curtains?


3. What are limited uses of CIP equip-
   ment in a meat or poultry plant?


4. Why is chlorine dioxide an effective
   sanitizer in meat and poultry plants?


5. Why does the meat and poultry sanitar-
   ian need to know something about
   HACCP?


6. How can the discoloration of darkened
   concrete floors be removed?


7. What causes a white film buildup on
   equipment in a meat and poultry plant?


8. What causes a yellow protein buildup
   on equipment in a meat and poultry
   plant?


9. Where is foam cleaning in a meat or
   poultry plant especially beneficial?

Meat and Poultry Plant Sanitation 325