S.R.

Swaminathan (BTF 06-027)

SANITATION IN MEAT AND

POULTRY PLANT

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 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.
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 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.
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Flow pattern in meat and
poultry industry

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 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.

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

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 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.
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 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.

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

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 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
production area.
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 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.
5. Do not use tobacco
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SANITATION PROCEDURE

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 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

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 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
Frequency : daily.
manufacture Debris should be periodically
advice.
removed during the production shift
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 3. Poultry mechanical
eviscerators
1. Frequently clean up all large pieces.
2. Prerinse with 50°C water.
3. Apply alkaline cleaner
4. Allow 10 to 20 mins.
5. Rinse well with water.
6. Apply 200 ppm cl
Frequency : daily. A continuous or intermittent sanitizer
spray should be provided to reduce contamination
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 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

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 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
rinse-down.
Frequency : daily
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 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
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