Room and In-Place Equipment
This is a sample you can customize to your company's needs
||Type equipment name here
||Type instruction here. For example, dismantle
instructions if required, or foam cleaning with high pressure
|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,
||Type how often the equipment should be cleaned,
for example, daily or mid-shift
||Type the areas that need special attention, for
example, injection needles and belt pad.
||Insert the name of the individual who is responsible
for implementation and maintenance
- Remove products, packaging and ingredients. Take apart equipment
- Rough Cleaning: Remove skin, fat, meat scraps and other waste.
Use brooms, shovels or vacuums to remove waste. Sanitize these
tools after use.
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.
- 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
Use potable (drinking) water that is around 50°C (122°F).
Rinse the ceiling first, then walls, tables and finally floors.
Repeat if needed.
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.
- 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.
- 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.
- 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 Ontario.ca\MeatInspection
for more information.
- 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