The quality of meat products depends on the sanitary state of production. All technological processes, from the reception of animals to the processing of slaughter products, must be accompanied by disinfection measures regulated by relevant documents. They are carried out in order to prevent infection of raw materials and finished products by pathogenic microorganisms.
Raw meat, fat and vegetable additives used in the meat processing industry contain components that promote the development of microorganisms. If they get into finished products, they can cause serious harm to human health. High quality sanitary treatment of equipment and technological premises will improve the quality of products.
Meat processing enterprises attach great importance to compliance with sanitary and hygienic standards to prevent spoilage of meat products and ensure their safety and high quality. One of the most effective methods of sanitizing workshops is the introduction of a foam washing and disinfection system into production.
Types of sanitary processing at meat processing plants
One of the main problems of meat production enterprises is the constant danger of the spread of bacteria. If equipment is not thoroughly disinfected, bacteria can live on conveyor belts, knives, packaging machines and equipment parts. They are transferred to the product and pose a health risk to consumers. The danger of the spread of bacteria in meat industry enterprises requires the constant use of two types of sanitary treatment: washing and disinfection. They are carried out in the following sequence:
Sanitary processing of equipment and premises at meat processing enterprises is carried out according to the internal schedule approved by the head of the enterprise, and in the presence of pathogenic microflora, unscheduled disinfections are carried out. All surrounding surfaces that were in direct contact with meat products, as well as floors, walls and external parts of machines, are cleaned.
Each sanitary procedure at meat industry enterprises is repeated frequently and takes a lot of time. This is why it is so important to use foam cleaning stations, which help to significantly reduce the overall cleaning time.
Operating principle of foam cleaning technology
Manual washing is not an efficient process for food processing plants, as it requires a lot of time, detergents and personnel. The introduction of a foam washing system in production can increase labor productivity, improve the quality of washing, guarantee the quality of meat and reduce staffing.
The foam washing system includes a set of equipment — a pressure boosting pumping station and foam stations located throughout the workshop in cleaning areas. Foam stations are easy to use and can be adjusted to the desired mode to obtain foam of the required density and concentration of the cleaning solution. The foam has increased penetrating ability and contains bactericidal substances. Special additives provide increased adhesion of the foam to equipment and room surfaces, which improves the quality of cleaning.
In conclusion, a foam washing and disinfection system is essential for meat processing plants. It allows you to improve the quality of washing, guarantee the quality of meat, reduce staffing and reduce cleaning time. It is important to comply with hygiene standards to ensure product safety and quality.
Operating principle of foam cleaning technology
Meat processing industry enterprises carry out cleaning on a zonal basis. Each sanitary zone has its own schedule, equipment and compositions with which they disinfect the surfaces of their premises. The sanitary procedure consists of 6 stages:
Each stage requires setting the appropriate washing station mode and changing nozzles.
Our company carries out the production, installation and commissioning of equipment for foam washing and disinfection, as well as warranty and service maintenance. Odyssey Systems offers different types of systems for different production areas. This will speed up cleaning processes and help maintain production hygiene and sanitation at the highest possible level.
Sanitary cleaning of equipment and premises of the enterprise takes place every day after the end of the workshops. If pathogenic microflora or causative agents of infectious diseases are detected, then emergency disinfection occurs. This is necessary to eliminate the epidemiological threat in enterprises. Re-disinfect equipment that has not been used within 24 hours after the previous treatment has completed. Disinfection without preliminary cleaning is prohibited.
A special feature of cleaning meat processing shops is the removal of fragments of raw materials and dirt particles from all surrounding surfaces. Not only those that were in direct contact with meat products are cleaned, but also floors, walls, and the outer parts of machines.
Each sanitary procedure in the meat industry is repeated frequently and takes a lot of time in total. This is why it is so important to have foam cleaning technology, which helps to significantly reduce the overall cleaning time.
Until now, the most common method of washing has been manual labor using primitive equipment. This is not an efficient process for food industry enterprises. It requires a lot of staff, time, and cleaning supplies. With high requirements for sanitation and quality of cleaning, it cannot provide the necessary level of cleaning of workshops and production premises. Only effective modern technologies can ensure proper cleanliness of the enterprise. These include the introduction of a foam washing system into production. It allows:
For cleaning equipment and workshops of meat industry enterprises, the most appropriate option is to introduce a foam washing system. The system for external foam washing includes a set of equipment consisting of a pressure boosting pump station and foam stations located throughout the workshop in cleaning areas. Foam stations are convenient to use and can be easily adjusted to the desired mode. This helps to obtain the required foam density and the proper concentration of the cleaning solution.
With the help of a foam washing equipment system, it is possible to achieve the necessary hygiene in meat industry enterprises. This is because foam:
Thanks to special additives, the foam has increased adhesion and adheres well to parts of equipment and equipment. This ensures prolonged contact of the active substance with contaminants, which can last from 3 to 30 minutes. As a result, they are completely disinfected and epidemiological danger is prevented. After this, the foam is washed off with clean water. If there is an appropriate function on the washing machine, dry the washed surface of the walls.
Foam can penetrate even hard-to-reach places. These include tile joints, gratings, and various pieces of equipment. This property makes it easier to wash porous and rough flooring materials or equipment. The effectiveness of cleaning depends on the consumption of foam, its holding time, the concentration of the solution and the method of removal.
The mechanism of the cleaning effect of foam is that, due to its kinetic energy, particles of solid contaminants are separated from the equipment being cleaned. At the same time, liquid is released from it, which forms a layer about 3 microns thick on the surface and wets it. Contaminant particles seem to be drawn into the foam at a distance of 1-3 bubbles. The effect of this suction is enhanced by mechanical mixing of the foam, which improves the cleaning result. The cleaning efficiency is also increased due to the presence of a thin oil layer on the surface being cleaned.
As you can see, the removal of contaminants using the foam method occurs due to their good wetting and softening to the liquid phase. Then they are crushed into small drops and drawn into foam. At the same time, no aerosol formations are formed in the air, which makes the process safe for humans.
The operator can easily control the procedure and see in which places the foam has already been applied. Therefore, foam washing is considered the most effective way to maintain the cleanliness of meat industry workshops.
Meat processing industry enterprises carry out cleaning on a zonal basis. Each sanitary zone has its own schedule, equipment and compositions with which they disinfect the surfaces of their premises. In general terms, the sanitary procedure consists of 5 stages — pre-cleaning, rinsing, applying a foam structure, rinsing and disinfection. Each stage requires setting the appropriate washing station mode and changing nozzles.
The starting point for meat processing is slaughterhouses. The quality of meat and other products largely depends on the sanitary situation inside them. Cleaning of slaughterhouses is carried out after the completion of a work shift or after slaughter. The main type of pollution here is organic waste, so products with disinfectant properties are used. Measures for sanitary disinfection of slaughterhouses are carried out in the following order:
Sanitary cleaning begins at the entrance to the cattle pen. Carrying out disinfection without preliminary cleaning does not make sense. Disinfecting agents in this case lose their activity as a result of mixing with a large amount of contaminants. To wash off any remaining animal tissue along with visible dirt, perform a pre-rinse. At the same time, the remaining dirt is moistened, which facilitates further cleaning.
The last thing to do is disinfection. This is the process of uniformly spraying walls, floors and surrounding areas with a disinfectant containing chlorine, hydrogen peroxide or peracetic acid. With its help, they achieve the elimination of pathogenic microorganisms, disinfect surfaces and prevent infection of products. In this case, there is no contact between the washing equipment and the objects being cleaned and the transfer of microbes from the body of the device to the washed objects is eliminated.
Washing of rugs and equipment is carried out using the immersion method. The floor, walls and blocks of fixed equipment are cleaned using foam stations. Great importance is attached to personal hygiene and disinfection of clothing of slaughterhouse personnel.
Meat processing facilities also regularly clean and disinfect equipment. This happens in several stages:
Washing is carried out with various foam detergents. The choice depends on the type of contamination. Particular attention is paid to the removal of inorganic residues. This is one of the most important tasks of hygiene in the sanitary zone of the workshops of such an enterprise.
This is explained by the fact that, when mixed, organic and inorganic matter serve as an ideal environment for a large number of pathogenic microorganisms. They are chemical resistant to many detergents. For their treatment, acidic foaming agents are used with a concentration of 2 to 10%. Containers are washed in container washing machines.
An important stage for a meat processing enterprise is employee hygiene, including the treatment and disinfection of hands and shoes. Disinfecting barriers have been installed at the entrance to production premises. They use rugs or mats that are filled with disinfectant solutions. Before starting work, all employees wash their hands with soap that contains disinfectants. Aprons and other clothing must be washed and disinfected daily.
It is mandatory to wash and disinfect vehicles before entering the territory of the enterprise. First, road dust and dirt are removed from it with car shampoo. Then disinfection is carried out using foam technology.
Meat processing enterprises pay special attention to the problems of sanitary disinfection of equipment in heat treatment shops. These include various smoking chambers. This requires careful selection of the means used to disinfect surfaces.
The foam cleaning and disinfection method is the most effective for food industry enterprises. It helps to avoid contamination of meat products with microorganisms and achieve its epidemiological safety.
The highest quality method of modern external foam cleaning is the use of external foam cleaning equipment systems. Their use makes it possible to increase the hygienic standards of the enterprise, which serve as the basis for high quality meat products.
Our company carries out the production, installation and commissioning of equipment for foam washing and disinfection, as well as warranty and service maintenance. We offer different types of systems for different production areas. This will speed up cleaning processes and help maintain production hygiene and sanitation at the highest possible level.