Abattoir Practices and Animal Products Technology

SANITATION

This is a process (an attempt) to kill or eradicate most of the organisms on or from equipment surfaces and other related places or articles.

The types of contamination 

• Microbial
  • This is related to food safety and keeping quality.
• Chemical
  • This implies to remaining minerals, detergents, scales, sanitizer, etc.,
• Physical
  • This is degree of sanitation where no visible and remains where it should not be.
• Apparent
  • This relates to efficient cleanliness, disposal of waste water, oil and sewage.
  • Sanitation is one of the most important functions in any meat plant.
  • It involves a technology more detailed than that of slaughter and carcass dressing.
  • It demands good working conditions, well-trained and responsible operatives influencing on meat quality and product shelf life.
  • It costs less to be clean than to be dirty.
  • The chief function of sanitation is the protection of the product from contamination.
  • Work areas are to be visually clean and odourless.
  • Personnel have to be protected from contamination and possible infection.
  • Poor hygiene standards can lead to
    • bad product quality,
    • loss of customers
    • outbreaks of food poisoning.
    • affect the shelf life and
    • can lead to actual production delay and condemnations.
  • Cleaning and sterilization of trolleys and gambrels and other equipment in the meat after each run are the most important tasks.
  • There must be a sterilizing room or rooms managed by specialised personnel.
  • Inspection by a responsible and competent individual should include a pre-operations and on operational inspection.
  • The ultimate aim must be to achieve a physically, chemically and microbiologically clean environment.

Sanitation report

• This is an integral item of any good sanitation programme, which deals the state of the various plant areas and the action taken by the inspector, copies being given to Management and to Licensing authorities.
• The Sanitation Report is completed daily and rendered weekly.
• To develop an effective sanitation programme it is necessary to identify needs and defects
• Establish detailed cleaning instructions for all areas and equipment
• Set up and further improvement of the working programme
• Ensure that all personnel receive proper training in hygiene, environmental and personnel safety