Cleaning for Meat Processing Facilities.

Tuesday, 31 May 2011 18:54

Cleaning glove giving thumbs up signal.Not all "soil" are created equal. Knowing which kind you are up against will make it easier for you to win the battle.

Cleaning is an essential part of Food Manufacturing Practices (GMP) and a regular activity for any self respecting food facility. This is even more important in facilities which handle meat. Cleaning not only reduces the possibility of illnesses for your customers but it also reduces losses due to spoilage and reduces the possibility of off-smells and off-flavors in your  products.

When we talk about "soil" in the industry we usually refer to those things in the plant that needs to be removed via the cleaning process. In facilities that handle meat, the most common soil are carbohydrates,  fats, proteins, monovalent salts  and polyvalent salts.

The easiest to clean are carbohydrates. Carbohydrates are soluble in water and therefore can be rinsed away quite easily, especially in the presence of a detergent.

Fats of course are a bit more difficult since it is not soluble in water, but it is soluble in an alkali or basic solution. During cleaning the use of hot water with a detergent is generally recommended.

Proteins are also insoluble in water, partially soluble in an acid solution and is soluble in a basic solution. Proteins are even more difficult to remove and may require additional, physical scrubbing after it has been softened with a water and a detergent solution. This is especially true for proteins that have either dried on the work surface or has been burnt on the work surface.

Salts are best cleaned with an acid solution.

Soils which are a mixture of two or more components, including forms of soils not discussed above will require specific cleaning systems depending on what components are present.


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