Hygiene in the meat industry
Controlling the quality and safety of charcuterie products

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