Sanitation Guidance For Beef Grinders

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Sanitation Guidance for Beef Grinders
1. Good s anitation prevents the introduction of new bacterial hazards to controlled ingredients.
The objective of a beef grinder is to maintain the clean condition of the carcass, primal, subprimal, or
coarse ground beef starting material.
a)
The grinder should develop sanitation standard operating procedures (SOPs) that address,
at a minimum, the cleaning of food contact surfaces, equipment, utensils, implements, and
the processing areas. The SOPs should indicate the frequency with which these items will
be cleaned and how the grinder will verify their cleanliness.
b)
Systematic sanitizing of belts and implements is recommended, as it will break the chain
of any contamination that slips through. Thus, rather than the contaminant being spread
throughout the lot, it will be stopped or at least diminished.
c)
Employees are in continuous contact with the product. Therefore, sanitation training and
education, as well as supervision, are crucial. Keeping the processing areas clean and in
good repair and keeping employee areas clean and in good repair set a personal tone for
the operation. These are management choices, but can indirectly affect the product.
d)
Desirable practices to instill in employees are:
1) Removing outer clothing when leaving the processing area.
2) Practicing personal hygiene, such as proper handwashing after using the toilet or
before entering the processing area.
2. Sanitation procedures should prevent cross-contamination from equipment, personnel, traffic, air
flow, tables, and floors to product.
3. Additional resources:
Guidance for Beef Grinders and Suppliers of Boneless Beef and Trim Products:
Guidance for Beef Grinders and Suppliers of Boneless Beef and Trim Products
Best Practices for Raw Ground Products:
Raw_Ground_Products_08.pdf
FSIS Sanitation Performance Standards Compliance Guide:
ex.asp

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