Pork Factory Cleaning
Pork Factory Cleaning
BioGiene are Pork Factory and Processing cleaning specialists. With decades of experience and an international team, tap into our extensive workforce and buying power to improve your current cleaning solution.
Our knowledge base and experience in Pork Factory Cleaning makes BioGiene an ideal candidate to protect your brand and save you money. Highly qualified and dedicated account managers, with a full working knowledge of the Pork Factory cleaning requirements, develop quality processes and services tailor made for your facility.
Utilising the encrypted and secure Biogiene Dashboard, are able to review water and chemical usage, temperature monitoring, labour safety and analysis as well as other site-specific information.
Pork products presents unique challenges to meat processing plants as opposed to food processing plants and require our teams to be specifically trained. Pork processing involves a high chance of bacteria formation, and a regular, professional team familiar with your business, the facility and quality of processing is integral to removing bacteria from surfaces and utensils and to promote food safety.
Visit our case studies section and learn how BioGiene’s clients are saving money, protecting their brand and improving their processes!
Integrated Management System
- BioGiene work collaboratively with you to provide an Integrated Management System tailored specifically to your Pork Factory cleaning and Food Safety requirements.
- BioGiene IMS team & operational staff are recruited from the most experienced pool of industry professionals to ensure Work Instructions & Risk Assessments are delivered at the highest standard.
- This ensures that the sanitation and hygiene program delivered to site meets all your auditable and legislative requirements.
- BioGiene will liaise with your people to develop, measure and manage KPIs around food safety, chemicals, water, and other core metrics.
Cleaning Systems (OPCS & CIP)
BioGiene’s dedication to continuous improvement leads to opportunities for:
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- Water reductions
- Chemical efficiency
- Labour efficiency
BioGiene can utilises our advanced methods and our network of sophisticated business partners and relationships to add further value to your cleaning.
Click here to learn more about our suppliers.
Proven Return on Investment
significant Our reputation and decades of experience speak for itself. With specialised equipment, proactive and transparent reporting and a unique recruiting and HR model, we firmly believe BioGiene will show a return on investment for your factory cleaning.
If you are interested in learning more, please book a consult with one of our team members today!
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Happy clients include;
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Although other processes may appear similar, a high end pork processing plant will differ from other food and other meat processing plants and require different types of chemicals and proper sanitation methods for each facility and environment when cleaning. Food contact surfaces need constant attention so as to avoid any possibility of cross contamination between beef and lamb, poultry and pork, raw meat or cooked, processed or liquid. Cleaning methods will vary depending on temperature as seafood will require different storage temperatures than other meats. Foods might be frozen or ready to eat. Whatever the case, food safety is paramount and product quality always the highest and fit for human consumption. You also have to determine shelf life, manufacturer’s instructions and comply with sanitation and food safety standards all after providing a healthy livestock environment. And it all has to fit together perfectly. Having the expertise to identify these differences and situations, we ultimately make your life so much easier by having the knowledge to get the cleaning process right, all the time, providing services that create solutions so you can run your fresh Australian pork business at capacity.
There are several factors unique to pork production:
- Food packaging materials
- A documented food safety program
- hair and debris rinse
- feeding worm rinse grinder
- mineral oil inspection table
- skin and fat debris removal
- hot water access
- specific equipment and plant layout
- vacuum pump rinse stuffer
- processing room preoperational sanitation procedures
- sanitation standard operating procedures
- hot water rinse apply chlorine bleach
- environmental and product testing
- hot water splash rinse floors and warm water scrub
- proper removal of meat scraps and waste treatment.
All meat industry food processing employees need to be aware of the existing sanitation program to ensure a safe food supply. Poor sanitation and the lack of a competent food safety program can quickly change from a once spotless plant to one spreading food borne illness, so routine cleaning is needed to protect food and food contact areas, maintaining food safety for a successful and continuous production operation.
With Covid-19 continuing to spread, now more than ever is the health of your staff, customers and consumers more important. General food safety practices, proper sanitation techniques and a written food safety plan that eliminates unlawful indirect food additives and poor sanitation practices is essential.
Factory Clean
Targeting Clostridium Perfringens
Contact our emergency cleaning team by emailing [email protected].
C. perfringens can be found on raw meat and poultry, in the intestines of animals, and in the environment.
These bacteria make spores, which act like protective coatings that help the bacteria survive. Under certain conditions, such as when food is kept at an unsafe temperature, C. perfringens can grow and multiply. After someone swallows the bacteria, it can produce a toxin (poison) that causes diarrhea.
Common sources of C. perfringens infection include meat, poultry, gravies, and other foods cooked in large batches and held at an unsafe temperature. Outbreaks tend to happen in places that serve large groups of people, such as hospitals, school cafeterias, prisons, and nursing homes, and at events with catered food. C. perfringens outbreaks occur most often in November and December. Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.
Role in Food Processing
C.Perfringens gets into meats directly from slaughter animals or by subsequent contamination of slaughtered meat from containers, handlers, or dust.
- pH: 5.5 – 8.0 Optimum 6.2 – 7.2
- Temperature: Minimum 20oC, Optimum Growth 37oC to 45oC
-
Most strains produce spores.
Found in intestinal tract of humans and other animals.
Also found in soils, water, food, dust and spices.
Check crates for biofilm, cleanliness, sanitation and rotation
Check hand washing
Pay particular attention to slaughter areas, evisceration and offal areas
Minimise cross contamination by enforcing colour coding, if relevant to your operation
Acid Wash – This should be used in all cases of Pathogen or high bacterial counts.
It removes scale, which is a base for biofilms.
It will aid removal of biofilms.
The acidic environment will at least inhibit, if not halt the growth of bacteria.
If followed by standard alkaline wash, the resultant pH shock will again kill off most bacteria, and at least severely inhibit growth.
The alternative sanitizer (prescribed as part of acid wash), will at least inhibit, if not halt the growth of bacteria.
Factory Clean
Targeting Escherichia Coli
Contact our emergency cleaning team by emailing [email protected].
Escherichia coli O157 (commonly abbreviated E. coli O157) is a harmful bacterium that is particularly dangerous because it has the ability to survive during refrigeration and freezing and has been shown to be tolerant of acid, salt and dry conditions. If consumed, even at very low doses, it can lead to death or serious untreatable illness. Even after recovery from infection, some cases are left with permanent kidney or brain damage. Special attention should always be regarded to vulnerable groups, such as young children or the elderly.
Role in Food Processing
E.Coli is found in the intestinal tract of animals such as birds, reptiles, farm animals, humans and occasionally insects. As intestinal forms, they may also be found in (polluted) water. E.Coli is used as a marker of faecal contamination.
There are four virulent groups of E.Coli, amongst which is the commonly reported strain of 0157.
Hamburger products were responsible for 12 out of 29 (Stx. producing strain) outbreaks, between 1982 – 1995 in USA.
Mortality rates were low with only 38 deaths out of 2069 cases, in the same report. One case in Canada accounted for 19 of the deaths.
- pH: 4.4 Optimum 6.0 – 7.0
- Temperature: Minimum 4oC, Optimum Growth 20oC to 45oC
-
Most strains produce spores.
Found in intestinal tract of humans and other animals.
Also found in soils and water.
Check any staff with recent case of diarrhoea.
Thoroughly clean and sanitise receiving area and transport crates / lugs.
Check crates for biofilm, cleanliness, sanitation and rotation.
Check hand washing – see S.Aureus.
Pay particular attention to slaughter areas, evisceration and offal areas.
Clean, sanitise thoroughly
Mincers, formers and secondary high risk equipment
Minimise cross contamination by enforcing colour coding if applicable.
Acid Wash – This should be used in all cases of Pathogen or high bacterial counts.
It removes scale, which is a base for biofilms.
It will aid removal of biofilms.
The acidic environment will at least inhibit, if not halt the growth of bacteria.
If followed by standard alkaline wash, the resultant pH shock will again kill off most bacteria, and at least severely inhibit growth.
The alternative sanitizer (prescribed as part of acid wash), will at least inhibit, if not halt the growth of bacteria.
Monitoring
Monitor receiving area and transport crates / lugs.
Monitor movement of staff and materials between slaughter and other departments.
Monitor crates and lugs with extra swabbing.
Review production facility swab results.
Hamburger production equipment (if applicable)
Reference
Modern Food Microbiology
Staph. Aureus – for hand washing guide.
Monitoring
Movement of staff and materials between slaughter and other departments.
Monitor crates and lugs with extra swabbing.
Review production facility swab results
Reference
Modern Food Microbiology
Staph. Aureus – for hand washing guide.
EXAMPLE PROCEDURE
Now is the time to find out how BioGiene
can save you money and protect your brand.
Why choose BioGiene
BioGiene provides a specialised Food Processing facility cleaning and sanitation service, delivering our partners improved value, and brand security.
There are 8 great reasons to choose BioGiene as your cleaning professionals.
Core Business focus
Designated Manager
Fully Auditable
Site Specific
FULLY CERTIFIED
STAFF OUTCOMES
BUYING POWER
CLEANING OUTCOMES
- Food Factory Cleaning is our core business focus. We are specialists and highly experienced in industries such as:
Beef
Pork
Poultry
Ready to Eat
2. All our clients have a Designated Manager, which ensures ownership and accountability for quality outcomes.
Your Designated Manager is your one point of contact for anything cleaning-related – reporting, issues, questions, compliments, complaints.
3. Our systems are fully auditable, so we comply with all necessary regulations, and can provide documentation to support your own audit requirements, and requests for information.
4. We use Site Specific Integrated Management Systems (Quality & WHS), meaning we tailor our processes for our client needs, and gather everything into a formal document, which is auditable.
5. We are certified in ISO Systems (Quality 9001:2015 & Safety 45001:2018).
6. Our Ethical and transparent recruitment & onboarding processes improve staff outcomes. We have recently passed a SMETA (Sedex Members Ethical Trade Audit) conducted by Sedex, confirming our high standards of labour, health and safety, environment and business ethics.
7. Our size allows us increased buying power and better access to required chemicals, cleaning tools and skilled labour. We also maintain direct access to the latest technology and modern equipment solutions.
8. Our robust processes, transparent staffing and documented procedures will give you confidence in your cleaning outcome on a consistent basis.
1
Food Factory Cleaning is our core business focus.
We are specialists and highly experienced in industries such as:
Seafood
Small Goods
Fresh Produce
Ready to Eat
2
All our clients have a Designated Manager, which ensures ownership and accountability for quality outcomes.
Your Designated Manager is your one point of contact for anything cleaning-related – reporting, issues, questions, compliments, complaints.
3
Our systems are fully auditable, so we comply with all necessary regulations, and can provide documentation to support your own audit requirements, and requests for information.
4
We use Site Specific Integrated Management Systems (Quality & WHS), meaning we tailor our processes for our client needs, and gather everything into a formal document, which is auditable.
5
We are certified in ISO Systems (Quality 9001:2015 & Safety 45001:2018).
6
Our Ethical and transparent recruitment & onboarding processes improve staff outcomes. We have recently passed a SMETA (Sedex Members Ethical Trade Audit) conducted by Sedex, confirming our high standards of labour, health and safety, environment and business ethics.
7
Our size allows us increased buying power and better access to required chemicals, cleaning tools and skilled labour. We also maintain direct access to the latest technology and modern equipment solutions.
8
Our robust processes, transparent staffing and documented procedures will give you confidence in your cleaning outcome on a consistent basis.