During the processing of pig slaughtering, the cleaning and disinfection of tools are a crucial step to ensure the hygiene and safety of meat products. According to relevant regulations, in the slaughtering process, the water supply facilities for cold and hot water should be set up separately at the water supply positions according to the process requirements. The temperature of the disinfection hot water should not be lower than 82°C. At the same time, the knives used in the slaughtering process must not be disinfected with chemical disinfectants.
Why is it 82℃?
During the process of slaughtering pigs, tools such as the slaughtering knife, inspection knife, chest-opening knife, and slicing saw come into repeated contact with pig products. They must be disinfected immediately after use. 82°C hot water can effectively kill the residual pathogenic microorganisms on the knife surfaces, ensuring that the tools meet hygiene and safety standards, and at the same time, it will not cause damage to the metal knives. Requirements for cold and hot water facilities setup
Cold and hot water supply devices are respectively installed at each water-using location in the slaughtering area to meet the differentiated water temperature requirements of different production processes. The disinfection process must use hot water no lower than 82°C, while other cleaning processes can adjust the water temperature according to actual needs. The standardized configuration of cold and hot water devices is the fundamental guarantee for ensuring the effective implementation of disinfection work.
