CLEAN-UP PROCEDURE /CLEANING SCHEDULE

Chart for cleaning procedure:

                                                     A good clean –up procedure consists of two phases. Cleaning can be defined as the removal of all dirt, slime, blood, oil, grease and food and soil.

Cleaning phase

Sanitizing phase

Step 1  RINSE       (with cold water)  Purposes: (a) To remove the visible food material.                     (b) Remove large no. of microorganism. Step 2  SCRUB (wash with warm water + detergent)                             Purposes: (a) To remove invisible food material.                   (b) To remove most of remaining microorganisms. Step 3  RINSE        (with cold water) Purpose : (a) Remove detergent, food material and microorganisms.

Step  4  SANITIZE  Purpose: Helps to kill the residual microorganisms. Step  5  RINSE Purpose: To remove sanitizer.

Cleaning schedule:

I) Beginning of day:

1. Wash all working surfaces with 5 to 10 ppm chlorine as a precaution to remove any microorganism left from the previous clean –up.

2. Prepare hand & foot dips to proper disinfectant strength based on the manufacture recommendations.

3. Complete the daily clean-up report & undertake any action required.

4.  C heck processing water chlorine level, to insure it contains approximately 5 to 7 ppm.

II) During operation;

1.  If they are in continual use, rinse plastic fillet pans & aluminum freezer trays in clear water. 

2. Periodically rinse all working surfaces with flow pressure cold water containing approximately 5 to 7 ppm Chlorine to remove any gross debris.

3. Check & change hand and foot dips, if necessary.

4. Check & change plastic fillet pan & aluminum freezer tray, dip & wash tanks, if necessary.

5. Check & adjust processing water chlorine level, if necessary.

6. Adhere to personal hygiene rules.

III) During coffee/rest & lunch breaks

1.  Wash floors, working surfaces & whenever practical,  all equipment wash with cold water containing approximate 5 to 6 ppm chlorine to remove any gross debris.

2.  Change all hand & foot dips.

3.  Change plastic fillet pan dips & wash tanks.

IV) Between shifts within a day

1. Remove all fish from processing equipment.

2. Wash floors, working surface & whenever, all equipment with cold water containing approximately 5 to 7 ppm chlorine to remove any gross dips.

3. Change plastic fillet pan dips & wash tanks.

4. Change all hand and foot dips.

V) End of day

1. Processing equipment

a.      Remove all fish from processing equipment.

b.      Follow instructions above for proper cleaning & disinfecting plant. Do not ignore floors, walls, doors, child rooms & so on.

2. Plastic fillet pans

a)      Remove any gross debris using cold water containing approximately 5 to7 ppm of chlorine.

b)      Soak pans for 15 to 30 min in a wash tank with detergent & water, if required scrub.

c)      Dip pans in a disinfectant.

d)      Place pans upside down without bedding one inside other in a clean area of the floor.

e)      Dip with clear water containing approximately 5 to 7 ppm of chlorine.