WHITE PAPER Vikan provide a comprehensive range of manual cleaning tools that can be used for effective dry and wet cleaning. Amongst the most popular manual tools used for slaughterhouse cleaning are the: • Short handled hand brush (Product code 4190x/4192x), • Hand brush (3890x), • Wall/floor brush (7060x), • Aluminium handle, 1300/1500 mm (2935x/2937x), • Single blade squeegees (7140x-7170x), • Double lip hygiene squeegees (7712x-7725x), • Cell rubber squeegees (7752x-7755x), • Shovels (5600x, 5601x, 5610x and 5611x), • Cleaning equipment wall brackets (1017x 1018x) • High Low brush (7047x) • Deck scrub (7041x) Additionally, Vikan offer a range of manual cleaning tools specifically designed for transport decontami nation. Please visit the Vikan web site (www.vikan.com) for further information. organisms on surfaces, floors and tools to an accept able level. Disinfection is achieved either by using hot water (or steam) or chemical disinfectants. Chemical disinfectants are the preferred option in the meat industry. Cleaning is a vital pre-cursor to disinfection, as any organic matter remaining on the surface will absorb the disinfectant and act as a barrier to prevent effective disinfection of the surface. Consequently, it is essential that the equipment and methods used to clean the surfaces are effective. The growth and accumulation of Salmonella in the environment will be related to the ambient temperature. Consequently, in the summer, all areas should be cleaned and disinfected more regularly. The control principles described, including the adoption of good cleaning and disinfection practices, could be applied to many raw meat processes to help reduce the overall risk of microbial contamination to the final raw product. Deb Smith, Global R&D Manager, Vikan Cleaning should be followed by disinfection. “Dis infection” is the inactivation and removal of micro- Vikan A/S - Department of Research & Development 05 Copyright © 2013 Vikan A/S · All Rights Reserved
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