Meat & Poultry Plant Sanitation Chemicals

Meat and poultry plant sanitation chemicals

Meat and poultry plants carry fat, blood and protein soils that harbour bacteria. Remove gross soil, foam walls, floors and equipment with INNOVA Chlorfoam, degrease heavy fat with INNOVA DegreasePro, rinse, then sanitise with INNOVA PAA 15. Use a ULV fogging machine for room disinfection where needed.

By Ashutosh Bhardwaj · Reviewed by the InnovaChem technical team · Updated 6 October 2026

Soils: Fat, blood, protein
Foam: INNOVA Chlorfoam
Sanitise: INNOVA PAA 15
Rooms: ULV fogging

Typical sanitation sequence

Meat and poultry sanitation sequence
Step	What to do	INNOVA product
1. Gross soil removal	Scrape and remove trimmings and fat	Colour-Coded Cleaning Tools
2. Pre-rinse	Low-pressure water rinse	Water
3. Foam	Foam walls, floors and equipment; leave for the contact time on the TDS	INNOVA Chlorfoam
4. Rinse	Rinse top to bottom	Water
5. Sanitise	Sanitise food contact surfaces	INNOVA PAA 15
6. Room disinfection	Fog closed rooms where required	ULV Fogging Machine with INNOVA HP35

Hand hygiene on the line

Workers handle raw meat all shift. Use an industrial hand wash such as INNOVA HandCare at every entry point and after breaks.

Products and machines used

Quick answers

What sanitiser is used in meat plants?

Oxidising sanitisers such as peracetic acid are widely used on food contact surfaces because they work at low temperature and break down to acetic acid, water and oxygen.

Why is foam cleaning used in meat and poultry plants?

Foam clings to walls, conveyors and machine frames long enough for a chlorinated alkaline cleaner to break down fat and protein, with less water than hosing. Foam at about 2 to 4%, keep it wet, then rinse and sanitise.

Which rules apply to cleaning in a meat plant in India?

FSSAI Schedule 4 sets general hygiene and sanitary practices, including a documented cleaning and sanitation programme. Keep the SDS and TDS for each chemical with the cleaning SOP.

Sources

Sanitiser strengths at a glance

Typical no-rinse limits for food-contact surfaces. Your product TDS and your validated programme govern.
What	Typical range
Peracetic acid (INNOVA PAA 15)	100 to 200 ppm; no-rinse limit 200 ppm [source]
Chlorine (INNOVA Hypo)	50 to 200 ppm available chlorine; no-rinse limit 200 ppm [source]
Quat (INNOVA QuatShield)	150 to 400 ppm; most no-rinse limits 200 ppm [source]
Alkaline CIP (INNOVA CIP 50)	0.5 to 2% at 75 to 82 °C [source]
Acid CIP (INNOVA CIP Descale)	0.5 to 1.5% at 55 to 70 °C, 10 to 20 minutes [source]

How often should each clean happen?

A simple schedule for a documented cleaning programme, as FSSAI Schedule 4 expects. Adjust it to your plant, products and audit findings.

When	What to do
Every shift	Clean food-contact surfaces and equipment after production; sanitise before the next start; clean floors and drains at the end of the shift; log each clean.
Every day	Run CIP on lines, tanks and fillers after use; check sanitiser strength with test strips; empty and wash bins.
Every week	Run the acid wash your programme sets; deep clean walls, overheads and non-contact frames; review the cleaning records.
Every month	Trend ATP or swab results and fix repeat failures; refresh staff training; check that each chemical’s SDS and TDS on file are current.

What do hygiene auditors look for?

A written cleaning SOP for each area and piece of equipment, with the chemical, method and frequency.

Signed cleaning records for every shift, with any failed check and the corrective action.

A current SDS and TDS on file for every cleaning chemical in use.

Logged sanitiser strength checks, such as test-strip readings in ppm.

Colour-coded tools kept in their zones, and chemicals stored away from food.

Verification results, such as ATP or swab trends, and training records for the cleaning team.