1. Cleaning and disinfection of common areas in meat processing enterprises

·     The equipment, tools, and consoles in the production workshop should be cleaned and disinfected frequently.

·     Clean the floor, walls, and drains of the processing site, and disinfect if necessary.

·     Changing rooms, shower rooms, toilets, restrooms and other public places should be cleaned, cleaned, disinfected and kept clean.

2. Commonly used measures for microbial control in meat processing enterprises

·     Configuration and maintenance of sanitary facilities and equipment

·     Cultivation of employees' personal hygiene habits and regular health checks

·     Disinfection of ambient air

·     Cleaning and disinfection of public areas

·     Cleaning and disinfection of production equipment and production tools

·     Standard use of cleaning and disinfecting agents

·     Microbiological testing of raw materials and packaging materials

3. Hygienic effect verification

·     At least every 2 hours, use a chlorine test paper to determine the concentration of the agent in the disinfection facility.

·     Supervise and inspect the preparation and disinfection of disinfectants and the temperature of disinfection hot water at any time, and use the ATP Fluorometer to test the sanitation and cleanliness of the environment, personnel, and tools at any time.

Aiming at the characteristics of the meat processing industry, Woan has designed and developed high-pressure foam cleaning equipment and cleaning agents, which can efficiently and thoroughly solve such on-site cleaning and disinfection problems.

**Professional cleaning equipment provider, escort for regulated production and food safety.

More information, please contact local Wone service person or visit Wone website.

https://www.wonehygiene.com/

Tel：+86 20 39922700

Fax：+86 20 39922707

Sales hotline：18028004410 -18028004417

After-sales hotline：18026312060 -18026312062

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