Page 34 - meat processing plan (COVP2)

Code of Veterinary Practice For Meat Processing Plant

9.8.3 d. water quality (e.g. hardness)
9.8.4 e. water temperature (hot water sets blood but melts

9.8.5 fat); and
9.8.6 f. time available for cleaning.
When footbaths are used, they should be maintained
properly with effective concentrations of sanitiser so that
they do not become a source of contamination.
Cleaning procedures for smoke houses and dry ovens,
appropriate to their type and operation, should be
developed and implemented to maintain them in a
hygienic condition.
Worn or frayed conveyors and belts must be replaced
because they are impossible to clean effectively.
Equipment and machinery that require disassembly
for effective cleaning should be disassembled in
accordance with manufacturer’s instructions and to the
extent necessary to ensure cleaning and sanitising of
all parts and surfaces, including hard-to- reach areas
where product residue can build up.

9.9 Wet cleaning of processing areas and equipment

9.9.1 Processing areas and equipment (except dry areas/
equipment) must be wet cleaned using effective
cleaning and sanitising procedures.

9.9.2 A basic cleaning and sanitising system includes the
following steps:-

a. removal of gross contamination (e.g. removing
scraps);

b. rinsing the area with warm water or hot water;
c. applying a detergent solution or foam and leaving

it on all surfaces for the time specified by the
manufacturer;
d. scrubbing surfaces to loosen and remove dirt;
e. rinsing detergent solution off with potable water,
and draining;
f. if scale has to be removed, an acid detergent is
used at this stage, followed by rinsing and draining;
g. applying a chemical sanitiser and leaving it on all
surfaces for the time specified by the manufacturer;

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