Room and In-Place Equipment Cleaning Procedure


This is a sample you can customize to your company's needs

Equipment Type equipment name here
Cleaning Method Type instruction here. For example, dismantle instructions if required, or foam cleaning with high pressure rinsing
Use This Detergent ype the actual product name here along with concentration, temperature and time information.
Use This Sanitizer Type the actual product name here, for example, ……
Cleaning Frequency Type how often the equipment should be cleaned, for example, daily or mid-shift
Critical Areas Type the areas that need special attention, for example, injection needles and belt pad.
Person Responsible Insert the name of the individual who is responsible for implementation and maintenance
  1. Remove products, packaging and ingredients. Take apart equipment for cleaning.
  2. Rough Cleaning: Remove skin, fat, meat scraps and other waste. Use brooms, shovels or vacuums to remove waste. Sanitize these tools after use.
  3. Pre-Rinse
    Use potable (drinking) water that is 43 - 50°C (110-122°F). Water under pressure is most effective however power washers should not be used because they may spread contamination. Start at the top and work your way down (ceiling, then walls, tables and finally, floors). Repeat if needed.
  4. Apply Cleaning Solution
    Start with the correct water temperature. Read manufacturer guidelines for this information. Water temperatures should be more than 50°C (122°F) because fat does not dissolve below this temperature. Scrub or use mechanical equipment to help the solution remove the soil.
  5. Post-Rinse
    Use potable (drinking) water that is around 50°C (122°F). Rinse the ceiling first, then walls, tables and finally floors. Repeat if needed.
  6. Inspection
    Carefully observe equipment, utensils, food contact surfaces, floors and other surfaces. If you can see remaining waste or the surface feels greasy, repeat steps 4 and 5. If they are not clean, repeat steps 4 and 5.
  7. Apply Sanitizer
    Read manufacturer instructions for how much sanitizer to use and how much time it needs to work. Apply the sanitizer by spray, flooding the surface, or in the case of small utensils, immersion. Let the sanitizer stay on the surface. Some sanitizers remain on the surface while others must be rinsed off. Observe time, application and concentration directions.
  8. Final Rinse
    Does the manufacturer recommend a final rinse? If so, rinse but do not let pools of water to collect. Contact surfaces should be dried through rapid evaporation. Single use drying items such as paper towels can also be used. A clean squeegee may be used on some surfaces.
  9. Inspection and Testing
    Consider using environmental swabs or an ATP Luminometer for thorough examination. Contact the Ontario Ministry of Agriculture, Food and Rural Affairs, Meat Inspection Program through\MeatInspection for more information.
  10. Complete our company's cleaning and sanitizing record.

Personal Protective Equipment Required

- protective apron, boots, gloves

Cleaning Equipment Required

- scrub brush, scraper, scouring pad

Always refer to Workplace Hazardous Materials Information System (WHMIS) data sheets.

For more information:
Toll Free: 1-877-424-1300
Author: OMAFRA Staff
Creation Date: 28 January 2013
Last Reviewed: 28 January 2013