Sanitation Procedures for Egg Grading Facility

Hello!

I work in an egg grading facility in Canada. We are having issues with sanitation. Currently, all equipment is cleaned nightly with pressure washers. No sanitizer or chemicals are used to clean off egg meat. Pre-op is showing egg meat still on equipment in the morning. When the egg meat is hit with the pressure washer, if it was dried, it pulverizes and little specks get everywhere.

Does anyone have any suggestions for best practice for cleaning egg meat off of equipment, or know of chemicals that may help dissolve the egg meat to make it easier to clean off? 

Thanks! 

I work in a food manufacturing plant, we use Knight foamers to help remove surface debris, then steam everything clean.

Hope this helps!

I've never been fond of pressure washer for this exact reason.  There are a wide variety of chemicals that can assist you in this process.  I would recommend you find a reputable chemical supplier and request their assistance.  They can provide the right chemicals for the job, provide you with the technical expertise for the cleaning in your facility with your equipment, and even validate your cleaning processes.

Off the top of my head you would want to do a warm water rinse first without pressure washing.  Then apply foam cleaner with surfactants and emulsifiers to assist in the removal of stuck on egg meat, then scrub...scrub...scrub and fresh water rinse.

If your equipment is poorly designed you may be forced to use pressure washers or steam cleaning as an option.

I work in a shell egg grading plant (in the US) and we do not pressure wash most of the egg grader, since it cannot get wet.  The wash tanks and the accumulator table do get pressure washed, every night.  You should have a chemical company that you are buying your soap, defoamer and chlorine from.  We are using Johnson Diversey (now Sealed Air).  They are a very large chemical company and used by many plants in shell egg grading.  They also have a line of cleaning chemicals that will work.  If you are using a different company call them, ask them to come in and work with you on a program.  Diversey will even train your employees in proper use and PPE required.  We do use compressed air in places to remove egg meat or using a small brush.  There are also areas where air cannot be used (scales).  Another good resource is the manufacturer of the grader.  You should have a manual with recommendations for cleaning (even if the grader is old).