Difference Between Cleaning & Sanitizing


  • Admin

    WaltonsTV: Cleaning vs Sanitizing

    Meat Hacks: Difference Between Cleaning & Sanitizing

    Watch the full video below, read the highlights here, and then post your comments or questions below.

    What Is The Difference Between Cleaning & Sanitizing?

    A lot of people don’t realize that cleaning and sanitizing are actually two separate steps. Cleaning is where you first remove any dirt, grime, or fat residue or meat particles leftover on your equipment or work surfaces. Then, you sanitize by killing bacteria and disinfecting your work surfaces and equipment. Cleaning and sanitizing is very important because maintaining a clean environment will help you make a safer product, and then safer products will lead to a longer shelf-life.

    What Kind of Cleaners and Sanitizers Are Available for Meat Processing?

    What we recommend and use are some of these products…
    Cleaning larger areas - Neutra Sol Cleaner
    Cleaning smaller areas - Power Foam Cleaner
    Sanitizing larger areas - Bi-Quat
    Sanitizing smaller areas - Hard Surface 60 Second Sanitizer
    Both of the cleaners listed above are degreasers so they will help breakdown any leftover fat particles or meat leftover on your equipment or other working surfaces and make them easy to rinse off completely. And then the Hard Surface Sanitizer is Walton’s favorite option for a sanitizer because it works in 60 seconds, and is a no-rinse sanitizer so it doesn’t need to be rinsed off and can just be left on the product to dry until your ready to use your equipment or working surfaces next time.

    So always remember that cleaning and sanitizing are two different steps and by doing both properly, you’ll keep your equipment, work surfaces, and environment safer, you’ll make a safer product, and that will ultimately lead to a longer shelf-life in your meat products.

    Shop waltonsinc.com for Sanitizers

    Shop waltonsinc.com for Cleaners


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  • @scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.

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  • S

    @parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
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