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Cleaning procedures

Quality and Safety Issues in Fish Handling-----

A course in quality and safety management in

fishery harbours in Sri Lanka

NARA, DFAR, ICEIDA and UNU-FTP

Icelandic International Development Agency (ICEIDA)

Iceland

United Nations University Fisheries Training Programme (UNU-FTP)

Iceland

National Aquatic Resources Research and Development Agency (NARA)

Sri Lanka

Department of Fisheries and Aquatic Resources (DFAR)

Sri Lanka

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Content of lecture

• How to clean efficiently• Cleaning programme• Cleaning and sanitizing equipment• Monitoring methods

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Learning objectives

• After this lecture participants will be familiar with:• procedure to improve cleaning efficiency

• cleaning programs

• some cleaning equipment

• methods used to monitor hygiene

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Cleanliness of food surfaces

• All food contact surfaces should be adequately and routinely cleaned and disinfected• direct and indirect contact surfaces

• Cleaning and disinfection belong to the most important operations in todays food industry

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What to clean at the harbour site?

• Boats• Piers• Auction halls• Pallets, boxes, baskets, tables, bags, knives• Trucks etc.• Other facilities

• Fish

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HOW TO CLEANCleaning procedures

• Preparatory work• Rinsing• Cleaning with detergent• Rinsing ( pressure?)• Disinfection• Rinsing• Drying

7 BG / BIG 7

Effectiveness of a cleaning procedure in general depends

upon:

TIMETEMPERA-TURE

CHEMICALS WORK

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Build up of soil over time“Hygiene in food processing”

A - without periodic cleaning B – with periodic cleaning

Hygiene in food processing. 2003. Edt. H.L.M. Leliveld et al.

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Cleaning programme should include:

• Step-by-step cleaning schedule. How to handle the chemicals. Type of cleaning compounds and disinfectant, dosage, temperature and mode of application

• A detailed account of stripping and reassembly procedures for each item of equipment

• The manner in which each item and area is to be cleaned and the time required to clean it

• The frequency of cleaning

• Contact time

• Health and Safety precautions necessary

• Responsibility

• Monitoring – what – how – when – who

• Verification

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Cleaning procedures for auction area

• Remove all visible waste particles daily after auction • Rinse with potable water or clean sea water with

pressure (20-70 bar)• Add the liquid soap/ teepol (cleaning agent), expose

for 20 minutes• Rinse with pressurized water• Add 200-500 ppm chlorine solution as sanitizer,

expose for 30 minutes and rinse• Rinse with water and keep dry.

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Examples of a cleaning scheduleArea/ Equipment (What)

How Who Frequency Verification

Pier As per cleaning procedure

Pier cleaning staff After each unloading

Inspect by Jetty supervisor after cleaning

Auction area As per cleaning procedure

Auction are cleaning staff

Daily after auction Inspect by Auction supervisor after cleaning

Loading area of fish for transport

As per cleaning procedure

Loading area cleaning staff

Daily after finishing of loading

Inspect by cleaning supervisor

Vicinity of harbour area

As per cleaning procedure

Cleaning staff Once a week Garden supervisor

Toilets As per cleaning procedure

Toilets cleaning staff

Three times a day Garden supervisor

Pallets As per cleaning procedure

Auction area cleaning staff

After each unloading

Inspect by Auction supervisor after cleaning

Boxes, baskets, tables, knives

As per cleaning procedure

Crew members/ Fish handlers/ cleaning staff

After each unloading

Inspect by Auction supervisor after cleaning

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Equipment for cleaning:

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• Scrapers

• Brushes and sweepers

• Shovels, scoops

• Hand scratches

• Cloths and paper towel

• High pressure pumps

• Flush pumps

• Cleaning systems

• Foam cleaning system

• Disinfect systems

• Floor flush

All equipment should be made of impermeable materialfor example plastic or rubber. Wood should be avoided.

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Equipment for cleaning

http://www.rv.is

Lobe

Scrapers

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http://www.rv.is

Brushes and sweepers

Shovels

All equipment should be made of impermeable material .

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High pressure pumps

http://www.alto-online.com/product_frame.php3

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High pressure pumps

(Clean guide from KEW Industry A/S)

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High pressure pump

Marriott, G. N. (1997). Essentials of food sanitation. Chapman and Hall. New York and London

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Good for rough dirt Good to get rid of dirt that is

stuck Productive with big surfaces Low water capacity Good to reach difficult

places Difficult to flush big

quantity of dirt Can damage sensitive

surfaces and other equipment

Whirls up dirt

Good for flushing big quantities of dirt

Low stress on surfaces and on sensitive machinery

Suitable for sensitive surfaces and machines

Take time to clean large surfaces

High water capacity

High pressure Low pressure

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Lances and nozzles

(Clean guide from KEW Industry A/S, Danmark)

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Important factors which influence food hygiene

• Establishment and management

• Quality of water and incoming material

• Cleaning and disinfection in the end of the working day

• Hygienic food handling

• Pest control

• Personal hygiene

• HYGIENIC CONTROL

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Monitoring methods

• Visual inspection• Swabbing• Contact plates (RODAC and Hygicult)• ATP – bioluminescence• Protein residue

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Swabbing technique

Conatct plates – rodac

ATP-monotoring

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References

• Marriott, G. M.(1997). Essentials of food sanitation. Chapman and Hall. New York and London

• Training material from UNU-FTP and Icelandic Fisheries Laboratories

• Guide to Hygiene within the Fish Industry (2000). Eastfish - Fachpresse Verlag, Michael Steinert, An der Alster 21, D-20099, Hamburg

• Edt. H.L.M. Lelieveld, M.A. Mostert, J. Holah and B. White (2003) Hygiene in food processing:. Wood Head Publishing Limited. Cambridge, England.