Approximately 20 - 33% of the total water use in modern meat processing plants is consumed for plant and equipment cleaning, which occurs on a daily basis to ensure food hygiene. Despite the best intentions of management, cleaning is prone to human excess and occurs at hours of the process cycle when management presence is reduced. At this time, when water security can not be guaranteed for the industry, the adoption of drier cleaning systems commensurate with maintaining food safety excellence is an approach that merits investigation.