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Equipment: livestock and poultry meat processing equipment

Step:

a. Cleaning preparation: remove meat scraps;

b. Pre-rinsing: rinse the equipment from top to bottom with warm water at 40℃-55℃;

c. Foam cleaning: spray alkaline foam cleaning agent, and let the foam contact for 15-20 minutes;

d. Manual scrubbing: scrub the dirt with a brush or a scouring pad;

e. Intermediate flushing: flush the equipment surface from top to bottom with 40℃-55℃ warm water;

f. Disinfection: Use quaternary ammonium salts, sodium hypochlorite or other effective disinfectants;

g. Final rinse: Use production water to rinse the disinfectant on the surface of the equipment from top to bottom

 Equipment: turnover box, hopper, cutting board

Step:

a. Cleaning preparation: remove meat scraps;

b. Pre-rinsing: rinse with warm water at 40℃-55℃;

c. Foam cleaning: spray alkaline foam cleaning agent, and let the foam contact for 15-20 minutes;

d. Intermediate rinsing: rinse with warm water at 40℃-55℃;

e. Disinfection: Use quaternary ammonium salts, sodium hypochlorite or other effective disinfectants;

f. Final rinse: rinse disinfectant with production water

Equipment: Small turnover box, removable equipment parts

Step:

a. Immerse the object to be cleaned in a cleaning tank filled with cleaning agent.

b. Scrub with a hand brush

c. The water is sufficient

d. Disinfection by immersion in disinfectant

e. Rinse and air dry