This guide covers the best practices for cleaning poultry processing machinery, including daily procedures, chemicals, equipment design features, and HACCP compliance — helping you minimize contamination risk and maintain operational efficiency.

Daily Cleaning Routine (Post-Production)

1. Pre-Rinse

• Remove large debris manually
• Use warm water (~40–50°C)
• Avoid high pressure initially

2. Apply Detergent

• Use approved alkaline or enzymatic foam detergent
• Apply with foaming lance or low-pressure sprayer
• Focus on crevices and high-residue zones

3. Scrub or Agitate

• Brush tough buildup manually
• Disassemble removable parts
• Use CIP (clean-in-place) if available

4. Rinse Thoroughly

• Use potable water
• Visually check for detergent removal

5. Sanitize

• Apply food-grade disinfectant
• Follow proper concentration and contact time

6. Inspect and Record

• Perform visual inspections
• Swab test or ATP monitoring
• Log date, time, chemicals, and results

Weekly / Deep Cleaning Tasks

• Soak and sanitize small parts
• Descale scalding tanks and heat exchangers
• Clean drains and air ducts
• Use acid cleaners to remove scale
• Alternate sanitizers to avoid microbial resistance

Cleaning by Equipment Type

Scalders

• Drain daily and flush sediment
• Descale monthly
• Clean floats and heaters

Pluckers

• Clean rubber fingers and shafts
• Disinfect drums and bearings

Evisceration Machines

• Clean viscera tools and conveyors
• Foam clean all moving arms and housings

Conveyors & Shackles

• Use shackle washers
• Inspect for cracks and rust

Chillers

• Replace and treat water frequently
• Clean filters and conveyor paddles
• Test water quality weekly

Sanitizer Safety & Compatibility

• Use non-corrosive, food-safe chemicals
• Avoid chlorine on stainless unless neutralized
• Rinse well after sanitation

Training and Record Keeping

• Train staff in HACCP, PPE, and chemical handling
• Use checklists and posted instructions
• Log every cleaning session and test

Final Thoughts

Proper cleaning and sanitation of poultry processing equipment is essential for safety, efficiency, and brand reputation. Whether you're running a small-scale plant or a large commercial facility, a consistent cleaning plan backed by good equipment and trained staff will protect your operation.

If you're looking for hygienically designed, easy-to-clean poultry machinery, contact us — we stock a wide range of used and refurbished equipment built for sanitation, safety, and efficiency.