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Cleaning And Sanitation In Meat Plants Pdf

cleaning and sanitation in meat plants pdf

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As food manufacturers, when we hear the word "niche" we usually think of an environment that can harbor and sustain the growth of spoilage or pathogenic microorganisms. However, a niche can also be an activity for which a person or an organization is best fitted and where there is benefit from specialization. This article is intended to demonstrate how important it is to find a sanitation niche, whether it is finding the people best suited for the sanitation process or eliminating the microbial niche through specialized sanitation practices.

Food Plant Sanitation: Have You Found Your Niche?

JavaScript seems to be disabled in your browser. You must have JavaScript enabled in your browser to utilize the functionality of this website. Updated: January 22, Consistently using correct cleaning and sanitizing procedures in dairy and food processing plants is the foundation to producing high quality, safe food. Sanitation Standard Operating Procedures SSOPs are detailed procedures specifying what to clean, how to clean, how often to clean, and the records used for monitoring.

A Sanitation Standard Operating Procedure SSOP is a written document of procedures or programs used to maintain equipment and the environment in a sanitary condition for food processing.

It is a step-by-step description of cleaning and sanitizing procedures and specifies. It may be a stand-along procedure or may be a Prerequisite Program PP. It shall be updated whenever there is a change in processes or chemicals used.

It should be reviewed annually with the Food Safety Plan. An SSOP may written for. SSOPs should be written in a concise, easy-to-read format. Simple, direct terms are the most effective. Ambiguous directions, or long instructions can be difficult to follow correctly.

If employees are not native English speakers, consider having a alternative version available in their first language. When training non-native English speaking employees, it is critical that they understand the details of the procedures and the proper use of chemicals before beginning their job. This will ensure the utmost sanitary condition for processing, reduce food safety risk, and minimize employee accidents. Monitoring records are an integral part of a Food Safety Plan. Monitoring records are logs, charts, and other documents that prove that cleaning and sanitizing occurred.

Monitoring records should be filled in the date and signature or initials of the person completing the task. Cheese process equipment includes the pasteurizer, cheese vat, cheese press, tables, and utensils used during the manufacture of cheese.

Processing equipment is sanitized immediately prior to use and cleaned at the end of each processing day. Continue the flush rinse after product processing until the clean water comes out of the product lines at least 20 min. Maintain water level in balance tank. Thank you for your submission! It is a step-by-step description of cleaning and sanitizing procedures and specifies what is to be cleaned how it is to be cleaned, how often it is to be cleaned, and what records are used to monitor the procedures.

An SSOP may written for a piece of equipment, several pieces of equipment in a process, an environmental area, as a Master Sanitation Plan for the whole facility. An SSOP should be considered a training document. If it wasn't documented, it wasn't done! Examples of monitoring records include chemical concentration logs, cleaning schedule logs, pasteurization chart with the CIP cycle, and periodic checklists on the Master Sanitation Plan.

Specify: chemicals type, brand name , chemical concentration, time, temperature. Break into sections for multiple tasks. Identify which forms or logs are used. Example: chemical concentration logs. Person responsible for the SSOP content and updates. Include signature and date lines. Cleaning and Sanitizing Schedule Processing equipment is sanitized immediately prior to use and cleaned at the end of each processing day.

Manual Sanitizing Fill 5 gallon bucket with room temperature water. Stir to dissolve. Sanitize equipment using a clean brush, making sure to sanitize all surfaces and parts. Manual Cleaning in a sink Dismantle equipment to be cleaned and rinse parts with warm water. Make cleaning and sanitizing solutions according to manufacturers instructions. Note: wear appropriate personal protection equipment gloves, eye protection Wash parts using a clean brush, making sure to wash all surfaces and parts.

Rinse thoroughly with warm water to remove cleaner residues. Rinse parts with sanitizer solution. Visually inspect parts for damage and residual cleaner. Turn the Temperature Set Point down to allow the flow to divert. Shut off the booster pump, homogenizer, and hot water system. Turn off the chilled water. Reconnect the product recirculation line. Remove end caps and reconnect the bypass line on the homogenizer.

Turn HTST system back on and stabilize conditions. Check water level in balance tank, and add water if needed. Release the backpressure using the Back Pressure Regulating Valve. Turn on the Hot Water System at the control panel. Add Caustic and circulate for 20 min.

Add city water to the balance tank to a level just below the side port. Add 4. Record concentration of caustic wash on the Sanitation Test Log. Caustic solution should be 1 - 1. Switch between Forward and Diverted Flow a few times to clean the entire system.

Drain caustic solution. Turn Flow Valve to Drain. When balance tank is almost empty add clean water to balance tank for rinse. Rinse with clean water 20 - 30 min. Add acid and circulate for 20 min. Add 1. Take a sample of the acid solution from the balance tank and check concentration using the test kit for Acid Wash. Record concentration of acid wash on the Sanitation Test Log. Acid solution should be 8, - 10, ppm; adjust concentration and as needed. Switch between forward and diverted flow a few times to clean the entire system.

Rinse with clean water 30 - 45 min. Turn flow valve to Drain. When balance tank is almost empty, add clean water to balance tank for rinse. Add water as needed to complete rinse cycle. After rinse is complete, drain tank until only a small amount remains in the bottom.

Cool System. Recordkeeping The results from testing the concentrations of cleaning solutions are recorded on the Sanitation Test Log immediately following the test. CIP cleaning of the pasteurizer is recorded on the Pasteurization Chart at the end of the production run each day.

Manual cleaning of the cheese vat, tables and equipment is recorded on the Daily Cleaning Log. Kerry E. Kaylegian, Ph. Why do we need this? Entering your postal code will help us provide news or event updates for your area. Related Products. Key Concepts of Cleaning and Sanitizing Articles.

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AP-44 Food – Meat & Poultry Processing

A sanitary processing environment is essential to food safety, and ensuring a sanitary plant means implementing cleaning standards as well as sanitation standards. Thus, attaining a sanitary environment involves seven essential steps:. Inspection, Identification, and Equipment Breakdown Prior to beginning the cleaning program, equipment should be broken down, and an inspection conducted to identify any areas needing particular attention and select the application methods and chemicals to be used. While a plant will generally have standards for selection, it is also important to determine if any extenuating conditions exist that may require extra cleaning or sanitation, different detergent or sanitizer, or other variation. Sweeping, Scraping, and Flushing The first step in the cleaning and sanitation is, then, the physical removal of gross solids and large particles.

The importance of food safety and sanitation as it relates to your economic survivability is paramount. It just takes a review of how a few of the industry giants have been humbled by recent product recalls to understand the necessity of proper attention to sanitation. Sanitation, although normally an afterthought or a job relegated to someone lower down the employee chain, can be the difference in not only survival but profitability. Below are some important aspects of sanitation to consider in order to sustain your profitability and reputation. From the very beginning a commitment to sanitation is a must, beginning with construction of the facility for ease of sanitation through the development of a properly maintained plant sanitation program Next, the proper equipment must be available to employees to ensure successful completion of their sanitation objectives. In addition, dedication of appropriate time within the work day is necessary for a functional sanitation program to succeed. Continual training is vital to educate employees in the basics of proper sanitation.

Writing Sanitation Standard Operating Procedures (SSOPs)

Meat Plant Sanitation

Hygiene and sanitation in meat and poultry industry

Descriptions of pre-optional SSOPs, explicitly distinguished from daily sanitation activities, addressing at a minimum the cleaning of food contact surfaces of facilities, equipment and utensils. Descriptions of operational SSOPs that will result in a sanitary environment in accordance with sections and of the Meat and Poultry Inspection Regulations. Purpose: Cleaning and sanitizing of labeling machine to reduce microbial contaminants in the packaging room and keep machine in good working condition. Frequency: Daily for routine cleaning Weekly for complete breakdown of machine for cleaning inside parts. For daily cleaning: 1. Remove all debris and physical matter using a squeegee.

Skip to content Ontario. Explore Government. The primary objective of every food safety program is to prevent, minimize or control microbial, chemical and physical contamination.

Principles of Food Sanitation pp Cite as. The optimal cleaning system depends on the type of soil and type of equipment present. High-pressure, low-volume 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 penetrate. However, foam, slurry, and gel cleaning 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.


and sanitation by regulatory agencies and consumers suggests a need for an effective sanitation program. ○ Employees deserve clean, safe working conditions.


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De-hiding - Meat producers use a combination of scalding and de-hair to prepare for evisceration. The water temperature is critical, because high temperatures degrade the meat and can excessively soften the skin, which can lead to tissue damage from subsequent handling. Low temperatures lead to excessive immersion times or difficult hair removal. Carcass Cleaning - Slaughtered carcasses are sprayed with hot water after de-hiding and after evisceration to clean the surface of the carcass. The carcass is hung from the overhead conveyor and an operator uses a high-pressure sprayer to wash the surface of the carcass.

The importance of food safety and sanitation as it relates to your economic survivability is paramount. It just takes a review of how a few of the industry giants have been humbled by recent product recalls to understand the necessity of proper attention to sanitation. Sanitation, although normally an afterthought or a job relegated to someone lower down the employee chain, can be the difference in not only survival but profitability. From the very beginning a commitment to sanitation is a must, beginning with construction of the facility for ease of sanitation through the development of a properly maintained plant sanitation program Next, the proper equipment must be available to employees to ensure successful completion of their sanitation objectives. In addition, dedication of appropriate time within the work day is necessary for a functional sanitation program to succeed.

JavaScript seems to be disabled in your browser. You must have JavaScript enabled in your browser to utilize the functionality of this website. Updated: January 22, Consistently using correct cleaning and sanitizing procedures in dairy and food processing plants is the foundation to producing high quality, safe food. Sanitation Standard Operating Procedures SSOPs are detailed procedures specifying what to clean, how to clean, how often to clean, and the records used for monitoring. A Sanitation Standard Operating Procedure SSOP is a written document of procedures or programs used to maintain equipment and the environment in a sanitary condition for food processing. It is a step-by-step description of cleaning and sanitizing procedures and specifies.

2 Comments

  1. Florinda B.

    15.06.2021 at 07:54
    Reply

    Periodic cleaning and sanitation1, which includes disinfection of meat plant premises and equipment, is an integral part of Good Hygienic. Practice (GHP, see.

  2. Marvelstephanie

    18.06.2021 at 13:21
    Reply

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