Meat And Poultry Plant Sanitation

S.R.Swaminathan (BTF 06-027)

SANITATION IN MEAT AND POULTRY PLANT 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 Sanitation is more than just microorganism cleanlinessgrowth on food. S.R.Swaminathan

BTF 06-027

2

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. S.R.Swaminathan

BTF 06-027

3

Flow pattern in meat and poultry industry

S.R.Swaminathan

BTF 06-027

4

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.

S.R.Swaminathan

BTF 06-027

5

Pathogens that are responsible……. 1. Listeria monocytogenes 2. E. coli 3. Salmonella spp. 4. Campylobacter spp.

S.R.Swaminathan

BTF 06-027

6

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. S.R.Swaminathan

BTF 06-027

7

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.

S.R.Swaminathan

BTF 06-027

8

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) S.R.Swaminathan

BTF 06-027

9

Sanitizers for meat and poultry plants 1.Steam sanitizer 2.Chemical sanitizer

S.R.Swaminathan

BTF 06-027

10

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 S.R.Swaminathan BTF 06-027 11 production area.

General Recommended Sanitation practices 1. Cover hair to protect product contamination. 2. Remove apron, frocks, gloves, or other clothing items that may come in contact with the product before entering toilet. 3. Always wash and sanitize hands when entering production area. 4. Stay away while diseased, infected wounds, cold, sore throat, or skin disease exists. S.R.SwaminathaninBTF 06-027production 12 5. Do not use tobacco any

SANITATION PROCEDURE

S.R.Swaminathan

BTF 06-027

13

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 S.R.Swaminathan

BTF 06-027

14

2. Slaughter area 1. Briefly pre rinse all soiled areas with 50 to 55°C water 2. 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 S.R.Swaminathan

BTF 06-027

15

3. Poultry mechanical eviscerators 1. 2. 3. 4. 5. 6.

Frequently clean up all large pieces. Prerinse with 50°C water. Apply alkaline cleaner Allow 10 to 20 mins. Rinse well with water. Apply 200 ppm cl

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

BTF 06-027

16

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 S.R.Swaminathan

BTF 06-027

17

5. Receiving & shipping area 1. Cover electrical lines, scales and exposed products. 2. Rinse the walls and floors with 50 °C 3. Apply acid cleaning. 4. Wait for 20 mins. 5. Remove, clean, and replace drain covers in the proper position after Frequency : daily rinse-down. S.R.Swaminathan

BTF 06-027

18

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 S.R.Swaminathan

BTF 06-027

19