Cleaning and sanitation can be considered as one of the most important activities in the pork processing plant. Failures in cleaning and sanitation can result in unattractive products, spoilage of valuable food, and/or food-borne illness. Properly designed facilities are “cleaning friendly” meaning they allow easy access to contaminated areas and provide smooth and non-absorbent surfaces.
Here are the standard steps in pork processing plant sanitation and cleaning:
Dry cleaning is the removal of scraps and coarse solid particles using dry brush, broom, or shovel. Using water during this step is wasteful and will quickly overwhelming drains.
Water cleaning can be accomplished manually with brushes and scrapers, but is labor and time intensive. Most modern pork plants use high-pressure hot water for the next phase, which removes remaining small solid particles, blood, grease, fats, and dirt.
Chemical cleaning is the next step, designed to take care of sticky or encrusted layers of fat or protein. A variety of chemicals are used for cleaning, including alkaline, acids and neutral chemicals. Surfactants and detergents are often added to increase their effectiveness. Additional cleaning components can include chlorine, silicate or phosphate. Neutral chemicals, while less effective, are less corrosive and less dangerous to the people using them. Foam cleaning has been gaining widespread acceptance as it increases the time chemicals are in contact with surfaces and reduces the creation of aerosols.
Disinfection is the final stage of cleaning and sanitation. While cleaning removes a number of pathogenic microorganisms, it is does not sufficiently reduce the number of organisms capable of creating food-borne illness. Quaternary ammonium compounds are can be used as disinfectants, and also as cleaning agents for lightly soiled surfaces. A wide variety of substances can be used to disinfect the pork processing facility, including chlorine containing compounds, gaseous chlorine, aldehydes, alkalines, acids, and oxygen releasing compounds such as peroxide compounds (H2O2) and peracetic acid.
FSS Food Safety understands the unique challenges of cleaning and sanitizing pork processing plants and will help you design a complete program of sanitation chemicals, disinfectants and practices to make sure your plant is clean and can meet all regulatory requirements. We are all committed to manufacturing wholesome, safe, high quality and clean food products.
Our food industry cleaning expertise has been developing throughout our many years of varied experience. Our goal is to be the most respected source throughout our industry for food sanitation products, protocols, and expertise. We sell a broad variety of products, and our experienced and conscientious professionals are well qualified to advise and assist you. Get to know us better and let us be partners in meeting all your food plant hygiene needs.
Food Safety Sanitation
1735 Market Street
Philadelphia, PA 19103