CLEANING AND SANITATION IN MEAT PLANTS

Cleaning and sanitation in meat plants 369 CLEANING AND SANITATION IN MEAT PLANTS Periodic cleaning and sanitation 1 , which includes disinfection of meat plant premises and equipment, is an integral part of Good Hygienic Practice (GHP, see page 341). Cleaning and sanitation can even be considered as one of the most important activities in the meat plant, as these measures provide the necessary environment for proper meat handling and processing. Efficient meat plant cleaning and sanitation is often neglected as it requires extra work and the positive effects are not immediately visible. However, failures in meat plant hygiene can cause high financial losses in the long run. Unhygienic conditions in a meat plant result in unattractive, tasteless products spoilage of valuable food and/or food-borne diseases Proper cleaning and sanitation is becoming increasingly important in modern meat processing as more perishable and hygienically sensitive meat products come on the market, particularly convenience foods such as prepacked portioned chilled meat, vacuum-packed sliced sausage and ham products, meat products in controlled atmosphere packages etc. The microbial load of such products must be low to guarantee adequate shelf life and to avoid spoilage during distribution. How to carry out meat plant cleaning and sanitation a) General Preconditions for efficient cleaning and sanitation are: Premises and equipment must be “cleaning-friendly” (see page 364), which means - easy and practicable access to all contaminated areas, - smooth surfaces and adequate materials for building structures and equipment to be cleaned. Proven methods for meat plant cleaning and sanitation must be available. Personnel must be regularly instructed and trained in cleaning and sanitation methods. __________ 1) The term “sanitation” usually refers to disinfection and pest control.

CLEANING AND SANITATION IN MEAT PLANTS

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