Keeping stainless steel floors safe and clean in the meat processing industry is a necessity. Food bi-products, fat, lubricants, and cleaning solutions among other slippery substances must be kept under control in order to ensure safety. There are important safety steps that can be taken.
- Develop a strict sanitation program, a written code of conduct and practice.
- The stainless steel floor and all surrounding areas should be sanitized routinely, then followed by environmental and product testing to verify effectiveness.
- Conduct procedures and tests to confirm methods comply with the written sanitation plan.
- Regular review of records will ensure that safety methods are effective and it will be easy to indicate where modifications are necessary.
Common products used for the sanitation of a stainless steel floor include but not limited to; hot water, chlorine, iodophers and quaternary ammonia. All products are most efficient when rotated to avoid resistance buildup.
A stainless steel floor is ideal for the meat industry due to the corrosion and chemical resistance. However, a slip resistant stainless steel floor is even more crucial to the food industry. Due to the wet and slippery environment that comes from sanitation procedures, flooring can become extremely slick and accidents are probable if the right precautions are not taken.
“Meat Plant Sanitation” Pork Safety. 12 March 2010. http://www.pork.org/PorkScience/Documents/safetyfactmeatplantsanitati.pdf