Abattoir Practices and Animal Products Technology

PROCEDURE AND REQUIREMENTS FOR CLEANSING OPERATION

• Remove all gross fat, skin and most scraps. In the slaughter hall this is round-the-clock operation and must be associated with tidy working methods
• Application of cleaning compounds at proper temperatures for their optimum activity
• Rinsing with hot water
• Sanitation.

Requirements

• Temperature, force or agitation, time and chemical concentration are involved in cleaning efficiency. 
• The use of light mineral oil has been found to be on surfaces and as an aid to maintenance.
• Hoses must be equipped with proper nozzles.
• The pressure, volume and shape of the stream of water are critical for effective cleansing. e.g. a fishtail jet of water is much more effective than a round stream.
• Hoses should be adequate in number (both hot and cold) and of short length.
• If hung vertically they can be more effectively applied to restricted areas.
• Lengthy unwieldy hoses are both a nuisance and a danger.
• Fat, soil, clay, seed, hay, straw, hair, wool and blood are common entities to be dealt within the meat industry.
• Water for cleaning, hand washing, carcass spraying, etc., must be of potable quality.
• For refrigeration, steam production and fire precautions water may be of a lower standard.