meat cutting sanitation

Meat Cutting Sanitation Tips

Proper cleaning is important in your meat cutting sanitation efforts. Not only are there numerous federal, state, and industry regulations on proper sanitation which need to be followed, but regular cleaning of equipment also prolongs the life of your equipment and reduces product contamination.

According to Alabama A&M and Auburn Universities, a seven-step process is commonly used in proper meat cutting sanitation facilities, including1:

  1. Dry clean the area, picking up all scraps of meat, paper, etc.
  2. Scrape equipment with a rubber scraper to remove as much contamination as possible.
  3. Rinse all surfaces with lukewarm water of about 100-120 degrees Fahrenheit.
  4. Wash with an alkaline solution and brush.
  5. Rinse with hot water of about 180 degrees Fahrenheit.
  6. Sanitize with a chemical solution.
  7. Let drip dry or remove excess water with a clean rubber scraper.

The following tips will help make the cleaning and sanitation process easier:

  • Rinse equipment soon after use.
  • For hand tools, use a multi-compartment sink or sterilizing unit.
  • Don’t use cloths or sponges for washing
  • Bristle brushes should be used in cleaning
  • Avoid metal sponges and scouring pads, as they scratch metal surfaces
  • Rinse surfaces with clear water

Proper meat cutting sanitation procedures are imperative for the safety of your employees and customers who purchase your product. The above tips will help you cut time and energy while still effectively cleaning and sanitizing your equipment.

Sanitation Equipment

Fusion Tech provides a number of sanitation systems and equipment to keep your processing facilities clean and sanitized – everything from boot wash and sinks, to sterilizers, hangers, and automatic washers on conveyors – all custom designed to fit your operations.

1 Jones, William, Jean Weese, Joseph Cordray, Peter Brown, and Charles Ande. “Sanitation and Handling Practices for Fresh Meat Processing and Retailing” Alabama Cooperative Extension System (2003): 3-4. Web. 18 Sep 2014 <>.