Plant Cleaning and Sanitation 293(physically clean); when all compounds used
in cleaning and sanitizing and all the deposits
(i.e. scale) are removed by rinsing (chemi-
cally clean); and when the number of present
microorganisms has been reduced to accept-
able levels (microbiologically clean).
Monitoring steps in the cleaning program
should include:(1) post - cleaning visual inspection to ensure
that any visible food residue has been
removed;
(2) temperature checks for water and chemi-
cal solutions to ensure they are within the
ranges specifi ed in the procedure;
(3) concentration checks for detergents and
sanitizers to ensure they are used accord-
ing to directions.Verifi cation of the effectiveness of the
program should be scheduled and may range
from simple procedures that must be per-
formed as a preoperative action on a daily
schedule to more complex testing that may
need to be outsourced:- Processors often rely on sensory inspection
(looking, touching, and smelling) to deter-
mine the effectiveness of their sanitation
program: a fl ashlight (torch) can be used to
inspect the inside of semi - enclosed equip-
ment. Surfaces such as stainless steel
should be smooth and nongreasy, and there
should be no unpleasant odors. - ATP (adenosinetriphosphate) fl uorescence
testing can be used to detect the presence
of both microorganisms and food residues.
The ATP test is a rapid test; the results are
available immediately and give a pass or
fail for the sanitizing procedure. - Microbiological testing of equipment and
surfaces is required to verify if the level of
microorganisms present post - sanitizing is
within acceptable limits. Each plant should
determine the points to sample and the fre-
quency of sampling based on results over
time.
Chlorine is the most commonly used sani-
tizer in food production facilities, followed
by quaternary ammonium compounds or
QUATs (the only sanitizer group with true
residual activity) and peroxides.
In order to achieve a maximum disinfec-
tion effect, it is recommended to alternate
periodically the type of chemical sanitizer
applied: this procedure will help to counter-
act the development of resistant bacteria in
the meat - processing plant.
Frequency of disinfection depends on the
necessary requirements:
- Several daily disinfections (by hot water or
chemicals) are necessary for hand tools,
meat saws, and cutting boards. - Daily disinfection is useful for dismantled
equipment, such as parts of grinders, fi llers,
stuffers, etc. - Disinfection once a week is recommended
for other equipment and the fl oors and
walls of processing and chilling rooms.
Step F: Post - Rinse with Water
Post - rinsing after the sanitation step may be
required to avoid residues of sanitizers on
surfaces and to counteract corrosion. Post -
rinsing should be carried out with water
from a water hose or from a low - pressure
system. Because surface recontamination
must be avoided, water of potable quality
must be used.
Step G: Remove Excess Water (Dry)
As every microorganism needs moisture to
grow, drying is important to reduce the
opportunity for microorganisms to grow on
surfaces. Also, fl oors should be kept drained
of standing water and as dry as possible.
Ensuring Effectiveness of Cleaning
and Sanitation Programs
A surface can be considered “ clean ” when all
visible soil or residues have been removed