Every Filipino poultry producer who processes poultry meat for end users knows that proper sanitation is of paramount importance. However, when it comes to proper sanitation at poultry meat processing facilities, there are simply no quick fixes.
The most important aspect in maintaining a poultry meat processing facility is the cleaning as well as the sanitation of the facility. But there are no easy fixes when it comes to maintaining the highest standards of sanitation at your facility. Getting the job done is not easy at all for many facility managers.
There are, of course, automated ways in which you can make sure your poultry meat processing centre is cleaned at all times but these are not replacements for the human effort. There must be a human component to the overall cleanliness of the facility. Employees, for example, must be well trained on when and where to clean as well as on the best techniques and materials that they can use to clean and sanitize the poultry meat processing facility.
There are various comprehensive guidelines that have been developed over the years by the Food and Agricultural Organization, FAO, to help poultry meat processors in carrying out the day to day cleaning and maintenance of their processing facilities. These instructional guides will walk your staff through the step by step process of ensuring your facility is cleaned the right way.
Apart from the regular cleaning, there is also an emphasis on periodic disinfection of the facility which also constitutes good hygienic practices when it comes to poultry production.
Low Priority Work
Unless there is a culture of proper cleanliness and sanitation of the poultry meat processing facility, this is often an area of low priority for many Filipino poultry meat processors. It does not just in the Philippines; that is always the case globally unless there is a stringent regulatory environment that places a premium on the proper cleanliness procedures for poultry meat processing facility as well as an inspection regimen to ensure meat processors are complying with the set sanitation standards.
The reason why this is an area of low priority is obvious: it constitutes extra work and many facility managers may not give it priority because it is not directly affecting priority even though it might be compromising the health of consumers and even the staff working in the facility.
For many poultry meat processors, the return on investment of enforcing a strict cleanliness and sanitation regimen is simply not immediately visible. However, over the long run, neglecting proper cleanliness in your poultry meat processing facility could have grave consequences as well as extra expenses that will eventually cut deeply into your business bottom line.
Impact of Lack of Hygiene on Your Poultry Meat Products
Unhygienic products will eventually be discovered by your customers. Businesses may sometimes underestimate how keen their customers are with the food that they buy. Additionally, an unhygienic product may be unattractive even to look at and may not have that delicious taste that the customer is used to. And in many cases, if the customer buys a food product that they are unsatisfied with, they are unlikely to buy again. Lack of hygiene will also cause food borne diseases or lead to the spoilage of very valuable food that you paid a premium price for and all of these will constitute cumulative losses for your business.
Have a Plan in Place
If you are a poultry meat processor in the Philippines, you need to have a plan and a culture of cleanliness in your facility. Eventually, it all becomes routine and effortless. Some of the steps that you can undertake to ensure proper sanitation in your poultry meat processing facilities include the following:-
- Make sure that the premises and the equipment in the facility is cleaning-friendly. They should be easy to access and clean.
- Put in a place a cleaning plan for your poultry meat processing facility with well defined cleaning methods, materials, products and timetable.
- Train your staff in proper cleaning and sanitation.
Cleaning in poultry meat processing facilities often involves the removal of not only dirt but also various other organic matter from the chickens including fats, particles of protein substances and even droppings. The flooring and the walls must be scrubbed thoroughly. You must also make sure that the tools and equipment used in poultry meat processing are well cleaned. The same goes to the packaging equipment that you use in your facility. After the basic cleaning, cap it with microbial treatments such as using hot water and chemical disinfectants to sanitize the facility and ensure you are sending clean and quality poultry meat to your customers.