When scales used in hygienically sensitive areas are not cleaned properly, contamination can occur, causing costly recalls. Our white paper shows how to clean your hygienic scale perfectly and efficiently; it also contains a sample sanitation plan.
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Scales used in hygienically sensitive industries, such as the meat industry, are often in direct contact with the product. Consequently, they present a potential contamination risk. Additionally, if they are used in a basic weighing application in incoming goods or as a checkweighing solution in the packaging area, they are located in hygienically sensitive areas that follow strict sanitation procedures.
Equipment sanitation procedures must ensure adequate cleaning of product-contact and product non-contact surfaces. A common sanitization standard for contamination reduction of food-contact surfaces is generally accepted as 99.999 percent achieved in 30 seconds.
Achieve these recommendations with scales
A new white paper highlights criteria to use when selecting a weighing scale for such an area and provides guidance for implementing a successful sanitation plan. It shows the most relevant cleaning steps and contains a common sanitation plan for a daily and weekly cleaning procedure in production.
It also includes:
- What to consider when selecting a scale for a hygienically senstive environment
- How to prepare a surface for sanitizing and distinguish between food-contact and food non-contact surfaces
- How to clean with the right detergents
- Why you should check visually if all surfaces are clean and correct
- How to perform a disinfection and final rinsing
- How to verify the procedure