一：Basic knowledge of disinfection Disinfection refers to the removal or killing of pathogenic microorganisms on the transmission medium to make it harmless, not to kill all microorganisms, including spores. Commonly used disinfection methods include hot disinfection and cold disinfection. Currently, the most commonly used disinfection methods for meat products are sodium hypochlorite and alcohol cold disinfection.
二：Microbial control plan for meat product workshop
1. Employee hygiene habits and health
2. Disinfectant water preparation
3. Sanitary facility configuration and maintenance
4. Environmental air disinfection
5. Six-step hand washing disinfection method
6. Air shower and foot disinfection
7. Floor, wall, sewer, guardrail hygiene
8. Ceiling, wall, lamps and other high-altitude facilities
9. Equipment cleaning and disinfection
Equipment cleaning and disinfection procedures:
Brush with clean water (hot water) → Clean with detergent → Wash with clean water → Disinfect with 75% alcohol or 150-200ppm sodium hypochlorite solution for 30 minutes → Rinse with clean water.
1) Meat grinders, mixers, rolling kneading pots, chopping machines, injection machines, emulsifiers, sausage enema machines, ligation machines, etc. should be brushed at least once a day, and disinfected once every Monday, Wednesday, and Friday. When producing different varieties with different flavors, brush the machine once for each change; among them, the injection machine should pull out the injection needle after each use, brush it one by one, blow it with compressed air, and soak it in disinfectant water. Rinse it with clean water before use to prevent the needle from being blocked.
2) When the equipment fails and needs maintenance, if the maintenance time exceeds 30 minutes, the meat filling should be discharged and transferred to other machines for production (if it cannot be produced, put it in the pickling warehouse to cool down); all equipment that is repaired internally must be brushed and disinfected before use.
10. Tools and tools cleaning and disinfection
11. Raw materials and packaging inspection
12. Production area turnover temperature and time
13. Smoking and steaming precautions
14. Inner packaging precautions
15. Metal inspection, sterilization, outer packaging precautions
16. Sanitary effect verification
Bomeida company have developed the automatic personal hygiene stations designed for using in the food processing and other industries. Incluidng boots washing machine, meat trolley washing machine, foam cleaning machine, hand washing machine, crate washer machine.
If any inquiry please feel free to contact us.
Post time: Jun-20-2025