The importance of safety and economic survivability in the meat processing industries is paramount for sustaining a reputation of quality and profitability. Poor cleaning and sanitation practices in the meat plant can contribute to outbreaks of foodborne illness. The consequences may be severe in terms of damaged consumer confidence, loss of sales, adverse publicity, and sometimes legal actions.
Everything from employee training to construction of a facility and proper cleaning can contribute to successful sanitation. Hence every business should start with a food safety plan that includes sanitation standard operating procedures and good manufacturing practices.
Why professional meat processing plant cleaning?
If you own a meat production plant, you must understand the importance of maintaining and sanitising the processing and production lines. Even if the residues and loose debris are removed with water, the job isn’t complete. Proteins and fat leave sticky layers of residues on the machinery which must be removed to ensure complete sanitation.
Besides ensuring compliance with State and Federal regulations, good cleaning and sanitation of meat manufacturing and packaging lines help in extending the efficiency and lifespan of your equipment. It can also help in saving money on expensive repairs and hiccups in production.
Hence the fundamentals like meat plant sanitation, and cleaning should be taken seriously and performed by experts.
Professional equipment cleaning:
All the equipment used in the meat processing industry should be designed and made easily cleanable materials. Besides, the equipment must be installed in a way to facilitate professional cleaning of the equipment, and also the spaces in-between.
The surfaces that come in contact with the food processed should be maintained clean to protect food from being contaminated by many sources, including the leftovers sticking to it. Someone with no required skills cannot clean the surfaces as it should be.
Hence the highest degree of expert food safety cleaning and sanitising should be employed within the processing facilities. The professional cleaners you choose to work with should provide sanitation services for processing rooms, slaughter floor, ready-to-eat areas, coolers, equipment and machinery. When trained and certified workers perform all sanitation cleaning, it gives the peace of mind you deserve.
What’s the role of employees in meat plant sanitation?
According to recent studies, several million individuals across the word develop foodborne illness each year. Although many cases are not reported, approximately 97% of the cases that were reported were traced to mishandling of meat products.
This indicates that even though meat processing industries employ professional meat processing plant cleaning, there is always the potential for misfortunes. This, along with the public’s opinion that meat processing plants should be blamed for mishandling, determines the need for employing the best sanitation program possible.
Hence all the employees in food processing plants must realise the importance of their action when producing food products. Their awareness on the basic safety measures is imperative in safe food production.
So, now that you know poor cleaning and sanitation practices can contribute to a range of problems from an outbreak of foodborne illness to loss of business, all food contact surfaces including the equipment and utensils should be professionally cleaned.
