Meat Industry Services

Food Safety Interventions Information

Click on the links below to access information on interventions available at each stage of the meat production process

Contents Page Introduction to Interventions On Farm Processing - hide on Processing - hide off Chilling Packaging or Retail

Hot Water Rinse

Hot water can be applied during slaughter in a number of different forms; either as a whole carcass wash, or to specific areas of the carcass. Application can be by spray (high or low pressure, manual or automatic), by deluge in a cascade or by immersion (more applicable to poultry or small cuts of meat).

Download more information on Hot Water Rinse

Post slaughter
Intervention Type
Surface treatment of carcasses, primals or trimmings
Treatment Time
10-15 seconds at 75-85°C
No restrictions, but the use of water on carcasses is discouraged in the EU
Limited efficacy before hide removal, very high efficacy after hide removal (1-3 logs)
Likely Cost
Depending on plant throughput from A$500,000 to A$1 million+
Value for Money
Fair to Good
Plant or Process Changes
Requires a large amount of space
Environmental Impact

High effluent loading

High water use – recirculation may be necessary

Energy is required for heating water
Occupational Health and Safety

There may be risk of scalding

Excess moisture on floors, e.g. from run-off post treatment, can cause slipperiness

Proven technology

Effective intervention if operated correctly

Can be used at various stages of the process

Can be used in combination with chemicals for a greater effect

Disadvantages or Limitations

Automatic cabinets may have complex controls

Product surface bleaching is evident immediately following treatment, but colour recovers with time

High pressure sprays may drive water into the surface of the fat layer, rupturing connective tissue

Condensation may be an issue if the cabinet is not well ventilated


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