I am looking for a master-cleaning schedule for a meat processing
plant.  (Preferable Pork)
It is to include the basic know-how and frequency of:
Bone saw general maintenance
Whizard general maintenance
Large refrigeration unit general maintenance (roof top models)
Fork lift and lift truck general maintenance
Scale general maintenance

All fixtures are generic, with the exception of the Whizard hand saw. 
There is no kill floor or live animals on the premises. This is also a
HACCP plant.

Any other information is greatly appreciated and will be rewarded.