Proper cleaning of machinery is very important in your efforts to comply with sanitary legislation related to meat cutting. Not only are there numerous regional, state and industry regulations on the proper treatment to be followed, but regular cleaning of the equipment will also prolong the life of your equipment and reduce contamination of the end product.
These are the seven steps commonly used in facilities that adequately meet the sanitary guidelines for meat cutting..:
- Dry clean the work area, collecting all the pieces of meat, paper, etc.
- Scrape the equipment with a rubber scraper to remove as much debris as possible
- Rinse all surfaces with lukewarm water at about 40-50 degrees.
- Wash with an alkaline solution and brush
- Rinse with hot water at about 80 degrees.
- Disinfect with a chemical solution.
- Allow to drip dry or remove excess water with a clean rubber scraper.
The following tips will help facilitate the cleaning and sanitation process:
- Rinse the equipment shortly after use.
- For hand tools, use a multi-compartment sink or sterilization unit.
- Do not use cloths or sponges for washing.
- Bristle brushes should be used for cleaning.
- Avoid metal sponges and abrasive pads, as they scratch metal surfaces.
- Rinse surfaces with clean water
- Proper sanitary procedures for meat cutting are imperative for the safety of your employees and customers who purchase your product. The above tips will help you reduce time and energy while effectively cleaning and disinfecting your equipment.
