meat and poultry plant sanitation

SANITATION IN MEAT AND POULTRY PLANT

S.R.Swaminathan (BTF 06-027)

S.R.Swaminathan BTF 06-027 1

Sanitation – what is that??

• In food industry, sanitation means creating and maintaining hygienic and healthful conditions.

• Sanitation is a applied science.• Scientific principles are used by healthy food

handlers in a hygienic environment to produce wholesome food.

• Sanitation reduce dirt on food and microorganism growth on food.

Sanitation is more than just cleanliness2S.R.Swaminathan BTF 06-027

Sanitation – meat and poultry plant

• Meat & poultry are perishable, and the meat discolors easily.

• Poor sanitation damage the flavor & color of meat. Good sanitation increases the shelf life of meat & poultry.

• In the industry, sanitation begins with the live animal or bird and continues until the food product is served.

• Management should plan, enforce, and supervise the sanitation program.

3S.R.Swaminathan BTF 06-027

Flow pattern in meat and poultry industry


Facts…..

Meat and poultry products cause about 23% of food illness outbreaks


They are associated with 5 to 10 % of death caused by food borne disease.

Pathogens that are responsible…….

1. Listeria monocytogenes2. E. coli3. Salmonella spp.4. Campylobacter spp.


Need of sanitation – why?

• Protect color and flavor of products.• Increase shelf life.• Reduce wastage • Excellent sanitary conditions can improve the

image and reputation of a firm.• Regulatory agencies & consumers insistence.• Improve morale & productivity• Sanitation reduce soil that carry contaminants

and microbes.


Know about soil…….

• Soil ( in sanitation language) includes fats, meat juices, blood, grease, oil, and mineral buildup in meat and poultry industry.

• Microbes can grow under and inside soil and can hold food and water that allow microbes to grow.


Cleaning practices for meat and poultry plants

1. Hot – water wash

2. High pressure, low volume cleaning

3. Foam cleaning

4. Gel cleaning

5. Cleaning in place (CIP)


Sanitizers for meat and poultry plants


1. Steam sanitizer2. Chemical sanitizer

General Recommended Sanitation practices

1. Store personal things in a sanitary place and always keep storage lockers clean.

2. Wash and sanitize utensils frequently throughout the production shift.

3. Do not allow product to contact surfaces not sanitized. If so clean the product thoroughly.

4. Use only disposable towels to wipe hands or utensils.5. Wear clean clothing when entering production area.


General Recommended Sanitation practices

6. Cover hair to protect product contamination.7. Remove apron, frocks, gloves, or other clothing

items that may come in contact with the product before entering toilet.

8. Always wash and sanitize hands when entering production area.

9. Stay away while diseased, infected wounds, cold, sore throat, or skin disease exists.

10. Do not use tobacco in any production area.


SANITATION PROCEDURE


1. Livestock and poultry trucks

1. Scrape remove all manure that has accumulated from the premises.

2. Completely remove all manure, mud, and other debris, completely disinfecting with a quaternary ammonium


Frequency : after each load has been hauled

2. Slaughter area

1. Briefly pre rinse all soiled areas with 50 to 55°C water2. Apply an alkaline cleaner using foam system to all

framwork, undersides, and other difficult to reach areas.3. Allow 5 to 20 mins and rinse well.4. Apply white edible oil to surface subject to rust corrosion.5. Clean specialized equipment according to manufacture

advice.


Frequency : daily. Debris should be periodically removed during the production shift

3. Poultry mechanical eviscerators

1. Frequently clean up all large pieces. 2. Prerinse with 50°C water.3. Apply alkaline cleaner4. Allow 10 to 20 mins.5. Rinse well with water.6. Apply 200 ppm cl


Frequency : daily. A continuous or intermittent sanitizer spray should be provided to reduce contamination

4. Poultry pickers

1. Prerinse with 50°C water.2. Apply a heavy-duty alkaline cleaner through

shower cabinets or tank.3. Exposure for 20 mins.4. Rinse well.


Frequency : daily

5. Receiving & shipping area

1. Cover electrical lines, scales and exposed products.

2. Rinse the walls and floors with 50 °C3. Apply acid cleaning.4. Wait for 20 mins.5. Remove, clean, and replace drain covers in the

proper position after rinse-down.


Frequency : daily

6. Storage cooler

1. Clean each section, when empty.2. Rinse thoroughly with 55°C with a reliable

floor cleaner.3. Work on debris.4. Squeegee the floor where water has

accumulated to prevent it from freezing.


Frequency : weekly

meat and poultry plant sanitation

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