Cleaning and Sanitizing Steps for Meat Production Facilities

Poster (PDF 4.83MB)

1. Preparation

  • Remove all food and related materials
  • Cover electrical parts as needed
  • Disassemble equipment

2. Rough Cleaning

  • Remove solid waste
  • Use brooms, shovels, et cetera
  • Clean tools after use

Room and In-Place Equipment

(Dismantle and sanitize according to manufacturer instructions)

3. Pre-Rinse

. Potable (drinking) water
. 52°C (125°F) maximum
. No power washing
. Rinse from top to bottom
. Repeat as needed

Removable Equipment

3. Sink 1: Wash

  • Wash as directed
  • Follow manufacturer’s directions

Room and In-Place Equipment

(Dismantle and sanitize according to manufacturer instructions)

4. Apply Cleaner

  • Check water temperature
  • Apply from top to bottom
  • Leave on as directed
  • Scrub as needed

Removable Equipment

4. Sink 2: Rinse

  • Rinse
  • Repeat cleaning as needed

Room and In-Place Equipment

(Dismantle and sanitize according to manufacturer instructions)

5. Post-Rinse

. Potable (drinking) water
. 52°C (125°F) maximum
. Rinse from top to bottom
. Repeat as needed

Removable Equipment

5. Sink 3: Sanitize

  • Sanitize

Room and In-Place Equipment

(Dismantle and sanitize according to manufacturer instructions)

6. Verify Cleanliness

  • Look at all surfaces
  • Check top to bottom
  • Feel for cleanliness
  • Repeat steps 4 and 5 as needed

Removable Equipment

6. Dry

  • Dry as directed

Room and In-Place Equipment

(Dismantle and sanitize according to manufacturer instructions)

7. Apply Sanitizer

  • Apply as directed
  • Apply from top to bottom
  • Apply to all surfaces
  • Leave or rinse as directed

Record

  • Complete records as directed

Contact the Ontario Ministry of Agriculture and Food, Meat Inspection Program through Ontario.ca\MeatInspection for more information.


For more information:
Toll Free: 1-877-424-1300
E-mail: ag.info.omafra@ontario.ca
Author: OMAF Staff
Creation Date: 29 April 2013
Last Reviewed: 29 April 2013