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When using sanitizers, always follow the
recommendations on the manufacturer's
label, and make sure that the product will
do the job for which you intend. Never use a
product that will make your meat unsafe for
human consumption. Failure to follow this
warning may lead to sickness or death!
The items are now ready to be sanitized. Some
sanitizers require direct applications, while others
are designed to be diluted in water and used to
soak the item for a specified period of time. The
best method for choosing a chemical sanitizer is
to do the research and determine which product
is best for your particular situation.
Cleaning and Sanitizing
To prevent contamination and illness, you must
clean and sanitize the components of this meat
grinder. Bacteria from meat can cause food poi
-
soning, other illness, or even death.
Proper sanitization with chemical sanitizers
requires a cleaning process before the actual
sanitizer is applied.
To clean and sanitize the disassembled com-
ponents of the meat grinder:
1. Gather all the disassembled components
of the meat grinder. Remove the largest
particles of foodstuffs into a proper garbage
container. Rinse all items to remove as many
of the leftover particles as possible. Set the
items aside.
2. Prepare the sink. Wash and scrub all sink
compartments with dish soap and hot water.
Rinse these compartments thoroughly.
3. Fill the sink with dish soap, submerge the
item in soapy water and scrub the entire sur
-
face thoroughly. Avoid using steel wool, as it
may damage the plating.
4. Rinse the cleaned components in the empty
sink compartment until all visible suds have
been removed. If the soapy water starts to
get hazy, drain and rinse the sink, then fill
with more soapy water.
Bacteria from raw meat has been frequently
linked to illness and even death! Describing
proper meat handling techniques outside
of cleaning the meat grinder is beyond the
scope of these instructions. If you are unclear
about sanitary meat handling practices, con-
tact your local Board of Health or the USDA
to research the proper methods.
Always be as thorough as
possible when cleaning and
sanitizing. Any parts that have
been exposed to raw meat
may harbor or develop bacte
-
ria that may cause illness or
death if left uncleaned.
One simple sanitizer that can be used for many
applications is regular bleach.
To use bleach as a sanitizer:
1. Wash, scrub, and rinse your sink.
2. Fill the sink with three tablespoons of bleach
per gallon of cool water. Do not use bleach
that contains odor masking agents or surfac
-
tants. These have not been proven effective
for this type of sanitization.
3. Submerge each item for two minutes. For
large items, submerge each side for the
specified amount of time until you have cov
-
ered the entire area.
4. Rinse these items thoroughly and dry.