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

2 comments:

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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