3. Hygiene in the meat industry

The implementation of cleaning and disinfection is based on the principle of the "definition of hygiene", with its three components:

• physical cleanliness ;

• bacteriological cleanliness ;

• chemical cleanliness.

It requires industrial or craft operators to draw up a cleaning and disinfection plan, a document that enables :

• set the objectives to be achieved, accurately determining the risks inherent in the type of product (as well as the severity and probability of occurrence);

• define, for each surface and each piece of equipment, the frequency of cleaning, the products used, the procedures and the sequencing of operations