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Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)

Regulations

Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters

Annexures

Annexure F: Cleaning of Butchery Equipment

 

ANNEXURE F

[Regulation 6(8)]

 

CLEANING OF BUTCHERY EQUIPMENT

 

(a)        Bandsaw

 

Clean the bandsaw properly at least once a day using the National Regulator for Compulsory Specification's (NRCS) registered detergents and disinfectants.

Disconnect machine from main power supply.

- Loosen top nut and take off blade
- Remove top wheel.
- Remove the blade scrapers.
- Remove sliding table.
- Remove fixed table.
- Remove T bolt and clean thread.
- Clean all loose parts and also the base of the bandsaw.
- Clean all loose parts:
o Underneath the sliding table.
o Underneath the cutting table.
o The grooves of the wheels.
o The scrapers of the blades.
o The blades.
o Inside the top and bottom doors.
- Use hot water at 40 - 60 deg C together with detergent to wash and scrub all of the above parts.
- Wash the bandsaw ensuring it is thoroughly clean from grime and grease.
- Mix a solution of hot water and disinfectant and wash the bandsaw and all of the above parts.
- Rinse with clean water.

 

(b) Tenderiser

 

Clean the tenderizer properly at least once a day using NRCS registered  detergents and disinfectants.

- Using a pair of safety cleaning gloves, dis-assemble cradle assembly by removing the strippers first and then both blade assemblies.
- Rinse blade assembly in a bath of water 40 - 60 deg C to loosen particles.
- After particles are loosened, immerse all items in a soapy bath 40 - 60 deg C and clean using a brush.
- Be sure to remove all meat build-up. Ensure the tenderizer is clean from grime and grease.
- Mix a solution of hot water and disinfectant and wash all parts.
- Rinse with clean water.
- Wear safety gloves when removing the stripper attachment.

 

Cleaning and disinfection at the end of the day is an essential routine procedure aimed at removing and destroying undesirable substances and organisms which may have a harmful effect on the consumer or the products.

 

(c)        Filler

 

Clean the filler properly at least once a day using NRCS registered  detergents and disinfectants.

- Dismantle the filler and remove all attachments.
- Where applicable, remove the chamber / barrel daily to wash the piston.
- Remove the 0-ring on the barrel and piston and clean the grooves.
- Use hot water at 40 - 60 deg C together with detergent to wash and scrub the barrel, piston and all parts.
- Clean nozzles thoroughly using a nozzle brush, and wash the whole filler.
- Mix a solution of hot water and disinfectant and wash the whole filler, barrel, piston and all parts.
- Rinse with clean water.
- Where applicable, remove piston and 0-ring to wash underneath.
- The chamber must be cleaned daily.
- Remove the chamber/barrel and wash under the piston.
- Take care not to damage the nozzle tips.
- This will tear the casing and smear the product.
- Wash nozzles well. Dirty nozzles will contaminate fresh product.

 

(d)        Mincer

 

Clean the mincer properly at least once a day using NRCS registered  detergents and disinfectants.

- Dismantle the mincer and remove all attachments.
- Remove lockring and inside parts: worm, knife and plate.
- Remove the barrel with a ring spanner, supplied with machine.
- Use hot water at 40 - 60 deg C together with detergent to wash and scrub the above parts.
- Be sure to remove all meat build-up from the plate surface and edge as well as from its seating area on the grinder ring so that it fits perfectly.
- Clean threads on the head so the end ring tightens easily by hand.
- Wash and disinfect the stomper daily.
- Clean infeed safety grid top, bottom and holes using a brush.
- Clean machine base.
- Mix a solution of hot water and disinfectant and wash mincer, plates, knives and all of the above parts thoroughly.
- Rinse with clean water.

 

(e)        Vacuum Packing Machine

 

Clean the vacuum packing machine properly at least once a day, or as often as required throughout the day, using NRCS registered  detergents and disinfectants.

- Use hot water at 40 - 60 deg C together with detergent to wash and scrub the vacuum machine.
- Mix a solution of hot water and disinfectant and wash vacuum machine and all parts.
- Remove trays and wash and sanitize.
- Clean sealing bar (top and bottom) with damp cloth.
- Clean inside of machine (chamber with trays removed). Also clean inside the lid/plexiglass.
- Clean base of machine.
- Rinse with clean water.