I am writing to you with a small questions. How do you disinfect a production lines during a break 30 minutes?
I work in the cutting plant (poultry) MAP, vacuum. Production day is 20 hours ( 2 shifts). In the 4 hours cleaning guys are use chemicals etc. with very good results. What bother me the most that durng this time there is no cleaning and the temperature inside is around 8-10*C. I see that many times the meat stays on the production line.
This is the reason why on the end of the day our microbioloical samples are to high. I wonder how to solve it.
Maybe water flushing, which I don't want.
Any ideas? Solutions?
Thanks in advance.