Procedure and requirements for Cleansing Operation
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PROCEDURE AND REQUIREMENTS FOR CLEANSING OPERATION
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Requirements
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Temperature, force or agitation, time and chemical concentration are involved in cleaning efficiency.
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The use of light mineral oil has been found to be on surfaces and as an aid to maintenance.
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Hoses must be equipped with proper nozzles.
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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.
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Hoses should be adequate in number (both hot and cold) and of short length.
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If hung vertically they can be more effectively applied to restricted areas.
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Lengthy unwieldy hoses are both a nuisance and a danger.
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Fat, soil, clay, seed, hay, straw, hair, wool and blood are common entities to be dealt within the meat industry.
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Water for cleaning, hand washing, carcass spraying, etc., must be of potable quality.
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For refrigeration, steam production and fire precautions water may be of a lower standard.
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Last modified: Wednesday, 12 October 2011, 6:46 AM