Jump to content

  • Quick Navigation
Photo

Dry Sanitation vrs Wet Sanitation


  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 zawape

zawape

    Grade - Active

  • IFSQN Associate
  • 21 posts
  • 2 thanks
0
Neutral

  • United States
    United States
  • Gender:Male
  • Location:USA

Posted 13 December 2011 - 02:47 PM

Dear All, I work for a meat processing company. we have lots of manual handling. As part of our lots segregation policy we would like to clean and sanitize in between products (lets say...ham types, hotdogs and sausages that are handled on a table). In my mind, ideally we clean and sanitize the area in between different lots. Water is an option, but I was thinking in minimize the use of water due to concerns about splashing over product (we have limited space, otherwise the product would be removed from the site) If any one have suggestions of experience on this problem, please let me know.

I have done a search on line a very little information is available, and concepts (sanitation, cleaning) are usually mixed up.



Thanks,

Zawape


Labor Omnia Vincit

#2 RMAV

RMAV

    Grade - SIFSQN

  • IFSQN Senior
  • 406 posts
  • 121 thanks
41
Excellent

  • United States
    United States
  • Gender:Male
  • Location:USA - Midwest
  • Interests:QA, Micro, Sanitation;
    Meats, Juice, Condiments;
    SQF, Audit, and aviation

Posted 15 December 2011 - 04:28 AM

A challenge indeed. Assuming the allergen policy and beef vs other meats issues are addressed, in my opinion you could clean between lots provided you:

1. Completely cover/protect all product, preferably by removing from the area
2. Disassemble of equipment to the point that all parts can be properly cleaned and sanitized
3. completely clean the area
3. "pre-operational" inspection
4. regular microbiological monitoring/testing
5. sanitize everything

If you have a lot segregation policy, I am assuming it is so you have a clean break between lots for at least one purpose of limiting a potential recall or withdrawal. Therefore, I believe you are looking at a complete cleaning and sanitizing of the area and will not be able to get rid of using water for this purpose.

All this is provided I understand correctly what you are asking. After all, I am a bit dense!

Dear All, I work for a meat processing company. we have lots of manual handling. As part of our lots segregation policy we would like to clean and sanitize in between products (lets say...ham types, hotdogs and sausages that are handled on a table). In my mind, ideally we clean and sanitize the area in between different lots. Water is an option, but I was thinking in minimize the use of water due to concerns about splashing over product (we have limited space, otherwise the product would be removed from the site) If any one have suggestions of experience on this problem, please let me know.

I have done a search on line a very little information is available, and concepts (sanitation, cleaning) are usually mixed up.
Thanks,
Zawape



Thanked by 1 Member:



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate