3.Remove the blade from the wheels of the bandsaw (Refer to Changing Blades on page 21). Sanitize all removed pieces from the meat grinder and bandsaw, according to the Proper Sanitation instructions. If you have access to a dishwasher, use it to sani- tize the parts that will fit.
4.Clean the wheels and any other part of the bandsaw unit that may have been exposed to raw meat with a direct application sanitizer (read Proper Sanitation instructions).
Proper Sanitation
All surfaces and working parts that have been exposed to meat must be properly sanitized after each use.
Dishwashers are a good option because they sanitize with heat. For all pieces that will not fit in the dishwasher, or if a dishwasher is not avail- able, chemical sanitizers like bleach or iodopher solution are good options. When using chemical sanitizers, make sure they are designed to do the job, and strictly follow the manufacturer’s recom- mendations for proper use.
Proper sanitation with chemical sanitizers requires a process before the actual sanitizer is applied.
The following is an effective method to pre- pare an item for sanitation:
1.Gather all the items that need to be cleaned. Remove the largest particles of foodstuffs into a garbage container. Rinse all items to remove as many of the leftover particles as possible. Set the items aside.
2.Prepare the sink. Wash and scrub all sink compartments with dish soap and hot water. Rinse these compartments thoroughly.
3.Fill a sink with soapy water, submerge the item and scrub the entire surface thorough- ly.
4.Using hot water, rinse the newly cleaned item until all visible suds have been removed. Repeat this process for all of the items that need to be sanitized. If the soapy water starts to get hazy, drain and rinse the sink, then fill with more soapy water.
The items are now ready to be sanitized. Some sanitizers require direct applications, while others are designed to be diluted in water and used to soak the item for a specified period of time. The best method for choosing a chemical sanitizer is to do the research and determine which product is best for your particular situation.
One simple sanitizer that can be used for many applications is regular bleach. To use bleach as a sanitizer, wash, scrub, and rinse your sink. For all
If your raw meat comes into contact with non- porous surfaces (wood), clean as described above and soak these surfaces for two minutes in a solution of 3 tablespoons of bleach to one gallon of cool water. Rinse these items well!
H6246 Meat Cutting Bandsaw |
