Monday, March 26, 2018

A useful Sanitation Checklist.

This checklist was sent to me by Meyer Industrial Solutions.  I have provided it for the benefit of readers, without endorsement of the company.

There are a couple of things that I think merit comment:

  • Step 1.  The use of compressed air to move residues may have the effect of spreading them around the processing area.  Better to manually sweep.
  • Step 2.  If the equipment is contaminated with proteinaceous material, I recommend using warm water for the intial rinse.  Hot water may set the protein and make it more difficult to remove.
  • Step 3.  I agree that the use of pressurised water for rinsing tends to spread contamination around.  I once visited a meat processing facility and found meat scraps on the ceiling, put there by pressurised water!

This was created by Meyer Industrial


Mollie Morrissette said...

Good info!

John Brooks said...

This page doesn't always display properly. If you can't see the whole checklist, click it to view in a new tab

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