How to Use Bleach as a Sanitizer in Meat Processing Equipment

Bleach, or sodium hypochlorite, is used throughout much of the industrial world to clean and disinfect machinery, tools, utensils and surfaces. Bleach is capable of killing most known germs and illness-causing microorganisms. Using bleach to sanitize meat processing equipment is a widely accepted practice, and when the correct solution and methods are used it is extremely efficient and reliable.

Things You'll Need

• Cold tap water
• Chlorine bleach
• Cup measure
• Bucket
• Cloth rags or cleaning towels
• Protective rubber gloves

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Instructions

• 1

  Fill the bucket with three gallons of cold tap water. Hotter temperatures can reduce the effectiveness of bleach mixtures.

• 2

  Measure 3.5 ounces of bleach with the cup measure and pour it into the bucket of water. This will create a diluted bleach solution with around, but not exceeding, 200 PPM (parts per million). This is a standard recommended bleach content to properly sanitize food processing equipment according to Oklahoma State University's Food Technology Fact Sheet.

• 3

  Put on the protective rubber gloves to avoid direct skin contact with the bleach solution.

• 4

  Place a clean rag or towel into the bleach solution, then remove and wring out most of the excess solution back into the bucket.

• 5

  Start cleaning at the upper-most portion of the meat processing equipment with the wet rag and systematically work your way down to the bottom, ensuring all surfaces are cleaned with the disinfecting solution. Wet the rag in the bleach solution as often as necessary to ensure maximum disinfection. Be sure that the bleach solution is rubbed into all creases, crevices and voids throughout the equipment.

• 6

  Allow the solution to air dry on the equipment for at least one and up to five minutes.

• 7

  Use a clean rag and clean potable water to wipe the equipment again to remove any remaining bleach solution. Once all remaining bleach solution is removed and the equipment has air dried, the meat processing equipment will be sanitized and ready to use again.