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Mcat Hygicnc

production delays and condcmnations.

To dcve!op an cffective sanitation program-mc it is ncccssary to:

^r 1 identify nceds and dcfccts;

2 cstablish detailcd cleaning instructions for al) areas and cquipment;

*    3 set up a working programmc;

4 cnsure that all pcrsonncl receivc proper training in hygiene, cnvironmental and per-sonal;

•    5 evaluate efficiency.

Inspection by a responsible and competent individual should include a pre*operations and an operational inspection. The ultimate aim must be to achieve a physically, chemicał-ly and microbiologically clean environment; this to denote one frec from pathogenic bac-teria and undesirable numbers of other micro-organisms and free from any undesirable odours.

The effectivcness of any cleaning program-me is madę easier by ensuring proper initial meat plant and equipment design. The cleaning process is rendered morę thorough by the provision of smooth impervious surfaces, the avoidance of awkward nooks and crannies and the use of efficicnt cleaning machinery and detergents/sanitizers.

An integral item of any good sanitation scheme should be a Sanitnlion Report which details the stale of the various plant areas and the action taken by the Inspector, copies being given to management and to Covemment officials, if necessary. The Sanitation Report is completed daily and rendered wcekly.

Automated cleaning syslems

Extensive research by the Chemical industry and cleaning equipment manufacturers, espe-cially in the United States, has produccd several automated Systems to cope with what is probably the most important problem in the food industry - sanitation. Three_mąin types of these automated cleaning systems have been developed: cleaning-in-place system (CIP), central cleaning system (CCS) and sclf-containcd cleaning system (SCCS).

The cleaning-in-place system was first de-veloped for the dairy industry. It is a closed system in which cleaning compounds aro circulated by a pump through a series of pipes

to the componcnts to bc eleansed. AIthough it can be tapped for cxternal cleaning it is basi-cally designed for cleaning intornal surfaces only. At present it has a limited application in the mcat industry, although it can be used for the i niemal cleaning of mixers, choppers and other equipmcnt that necessitates the use of tanks. Food plants that process fluids other than milk utilize the CIP system extensively.

Central cleaning systems have a central pumping sourcc supplying cleaning Solutions under pressure to remotc locations in a meat plant. The unit should be capabtc of achieving pressures of 35-49 kgf/cm² and a flow of 136-181 litres/min. In one CCS the cleaning mate-rials may be mixed centrally and delivered to the various points through one manifold, the plant water supply being used for rinsing. In the other CCS the detergent is transported through a separate manifold to each remote station where it is mixed with the high-pressure’water system as required and used through a cleaning gun. With these two separate lines, which are, of course, morę costly, both pressure wash and pressure rinse can be carried out.

The self-contained system has the pumping sourcc and Chemical spray systems contained in one unit and may or may not have facilities for foam production. Some units produce hot water whilc others employ a steam-mixing valve or utilize the separate hot-water system of the plant. Some self-contained systems are able to use an alkaline cleaner, an acid cleaner and a sanitizer at each remote station. Some forms of this automated cleaning equipment are portable and can be removed from one location to another, being connected to an electrical or air and water source of power. It is a flexib!e system in that if a pump fails, a unit from another area can be used, whereas in the CCS the entire sanitation process stops if this eventuality should occur.

Continuous cleaning of viscera conveyors and other equipment in contact with ediblc materiał is another cssential task.

EMPLOYEE5

Important though the plant layout design and facilities are, they must bc combincd with a