Meat Grinder
Procedure Steps | SOP
STEP 1 | Dry PickupRemove product residue and packaging materials from the grinder and surrounding areas. |
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STEP 2 | Pre-Rinse GrinderStarting at the top and working your way to the floor, perform initial pre-rinse on the major grinder components. |
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STEP 3 | DisassembleWith all LOTO tools in place, disassemble grinder screw and place in storage area or a parts cart. |
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STEP 4 | Foam & ScrubFoam meat grinder and associated parts starting at the bottom of equipment and working your way to the top to improve foam consistency and even layer. |
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STEP 5 | Post-RinseRinse chemicals and remaining product residue with fresh potable water starting at the top and working your way to the flood. |
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STEP 6 | InspectInspect all components of the grinder using a flashlight. Areas with product residue must be re-cleaned and rinsed before inspecting again. |
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STEP 7 | SanitizeAfter successful inspection, sanitize all components & parts. |
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Tools Needed
PPE Needed
Required Cleaners & Sanitizers
Vigil-Quat | AFCO 4312** Vigil-Quat is a liquid sanitizer, disinfectant, fungicide, and virucide intended for use in food handling and processing areas and approved for use in federally inspected meat and poultry plants. Vigil-Quat is an effective sanitizer for use on hard, non-porous food contact surfaces. |
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Scrubbie | AFCO 5249** Scrubbie (AFCO 5249) is a high foaming, highly alkaline cleaner/degreaser which is designed for removing fat, grease, and oily soils from food processing equipment in dairies, bakeries, and in meat and poultry processing plants. AFCO 5249 is a versatile cleaner and is effective in a wide variety of applications. In addition to cleaning food processing equipment, it can be used for cleaning floors, walls, and for soak cleaning metal parts. |