How to clean the surface of the meat processing environment?
The appendix of GB19303-2023 "Hygienic Standards for the Production of Cooked Meat Products" provides a guide to cleaning and
disinfection procedures.
1) Cleaning should be from top to bottom
2) Different cleaning tools should be used for surfaces with different cleanliness such as work surfaces and floors.
2) Rinse with warm water to effectively remove some residues
3) The degree of warm water is 40℃~55℃
2) All areas to be cleaned should be covered, and the foam coverage should be easy to identify
3) It needs to be maintained for a certain period of time, like 15min~20min
2) Do not use steel wool
3) Dirt should be removed instead of leaving more hidden areas
2 ) Rinse with warm water at 40℃~55℃
3) After rinsing, a visual inspection should be performed to confirm whether it is rinsed clean, otherwise it will affect the disinfection
effect
2) Foam cleaning systems are usually equipped with quaternary ammonium salt disinfectants because they are less corrosive to
equipment and the spray disinfection effect is better
2) The final rinse should be completed before the materials enter the site
3) In combination with the disinfectant instruction manual, non-direct contact surfaces in the environmental space area do not need to
be rinsed after disinfection
