(3) Two methods used for cleaning and sanitizing. The standard method
has the following steps: a rough cleaning, an alkaline detergent cleaning, sanitizing,
rinsing (if needed), and air drying. Steps for the one step method are: a rough
cleaning, a germicidal cleaning and sanitizing, rinsing (if needed), and air drying. The
chemical sanitizer used must be one that is approved by the USDA. Water temperature
used with a chemical sanitizer must be 120-140oF. For hot water sanitizing, the water
used must be 170 oF and the utensils must be in contact with the water for 30 seconds.
(4) Meat display cases. Meat display cases that have meat drippings or
other residue must be cleaned and sanitized daily. Other meat display cases, on a
weekly basis, must be emptied and thoroughly washed with a general purpose
detergent, rinsed, sanitized, and dried. However, meat display cases containing only
prepackaged meat items are to be cleaned and sanitized every two weeks.
(5) Electrically operated meat market equipment. Electrically operated meat
market equipment (for example, power saws, meat slicers, meat grinders) must be kept
clean and in good operating condition. Any equipment with more than 3 hours down
time in any one shift must be completely disassembled, cleaned, and sanitized prior to
further use in that day's operation or work shift, whichever is shorter. Additionally, all
equipment must be disassembled, cleaned, and sanitized at the end of each day's
operation or work shift, whichever is shorter. Equipment must be disassembled,
cleaned, and sanitized according to manufacturers' equipment manuals or directives
and technical manuals published by the military services.
(6) Temperature requirements in the meat processing area. The
temperature of the meat processing area should not exceed 50oF during operations. If
area temperature is between 50oF (10oC) or below during processing of raw meats, all
equipment and area will be cleaned and sanitized every 8 hours or at the end of the
shift, whichever is shorter. If, however, area temperature in the meat processing area is
between 51oF (11oC) and 60o (15oC) during processing of raw meat, all equipment and
contact surfaces used in processing will be completely disassembled, cleaned, and
sanitized every 4 hours. This condition requires a mid-shift cleanup. If the temperature
should exceed 60oF (15.5oC) during the processing of raw meats, operations must
cease, with the product being returned to the meat cooler. The processing area must
be thoroughly cleaned and sanitized. The room temperature must return to 55oF (12oC)
before resuming limited operations with small quantities of meat with an internal
temperature of 45oF (7oC) or less.
(7) Raw pork processing. When raw pork is processed, all equipment used
in the processing must be completely disassembled, cleaned, and sanitized prior to
processing other meat items. Personnel handling raw pork must change aprons and
wash/sanitize hands prior to handling any other product.