Liha töötlemine
act the development of resistant bacteria in (1) post-cleaning visual inspection to ensure
the meat-processing plant. that any visible food residue has been
Frequency of disinfection depends on the removed;
necessary requirements: (2) temperature checks for water and chemi-
cal solutions to ensure they are within the
• Several daily disinfections (by hot water or ranges specified in the procedure;
chemicals) are necessary for hand tools,
(3) concentration checks for detergents and
meat saws, and cutting boards.
sanitizers to ensure they are used accord-
• Daily disinfection is useful for dismantled ing to directions.
equipment, such as parts of grinders, fillers,
stuffers, etc
annaabi.ee 
