Safety Data Sheet
Meat Plant Processing Equipment Sanitization CGII Site Operating Procedures
- Tend to Corporate Health, Safety, and Environmental requirements.
- Define and isolate the work area(s).
- Pending management protocol, energized meat cutting equipment is to be de-energized and locked out/tagged ‘out of service’ during the cleaning.
- Flush meat debris from the cutting edges with fresh water and wipe residual fats from the equipment. Hot fresh water, or fresh water with CleanGo Industrial slipstreamed into the line, can be used.
- Spray the meat processing equipment with CleanGo Industrial (DIN #02509180) and let the chemical sit for 5 – 10 minutes (timing to be optimized based on results from the bacteria testing strips). It is important to coat all externals to neutralize the bacteria.
- Depending on management protocol, wipe or rinse the chemical from the processing equipment. Conduct a final fresh water rinse of the processing equipment.
- Use bacterial strips to confirm processing equipment is clean before restoring the equipment to service.
- If required, re-apply CleanGo Industrial until returns evidence the acceptable thresholds as established by management.
- With kill floors, trolleys, platforms, and conveyors, use a pressure washer and hot fresh water to remove meat debris, blood, or animal remains.
- Depending on the surface area of the cleaning surface, apply CleanGo Industrial with a manual spray bottle or a pressure washer with CleanGo Industrial (already diluted) as the feedstock. It is important to coat all externals to neutralize the bacteria.
- Let the chemical sit for 5 – 10 minutes (timing to be optimized based on results from the bacteria testing strips).
- Rinse the chemical from the processing equipment with fresh water.
- Use bacterial strips to confirm processing equipment is clean before restoring the equipment to service.
- If required, re-apply CleanGo Industrial until returns evidence the acceptable thresholds as established by management.