1 / 23

Cleaning procedures

Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka. National Aquatic Resources Research and Development Agency (NARA) Sri Lanka. United Nations University Fisheries Training Programme (UNU-FTP) Iceland. Icelandic International Development Agency (ICEIDA) Iceland.

shadi
Download Presentation

Cleaning procedures

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka National Aquatic Resources Research and Development Agency (NARA) Sri Lanka United Nations University Fisheries Training Programme (UNU-FTP) Iceland Icelandic International Development Agency (ICEIDA) Iceland 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

  2. Content of lecture • How to clean efficiently • Cleaning programme • Cleaning and sanitizing equipment • Monitoring methods

  3. 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

  4. 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

  5. What to clean at the harbour site? • Boats • Piers • Auction halls • Pallets, boxes, baskets, tables, bags, knives • Trucks etc. • Other facilities • Fish

  6. HOW TO CLEANCleaning procedures • Preparatory work • Rinsing • Cleaning with detergent • Rinsing ( pressure?) • Disinfection • Rinsing • Drying

  7. Effectiveness of a cleaning procedure in general depends upon: TEMPERA-TURE TIME CHEMICALS WORK BG / BIG

  8. 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.

  9. 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

  10. 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.

  11. Examples of a cleaning schedule

  12. 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 Equipment for cleaning: . All equipment should be made of impermeable material for example plastic or rubber. Wood should be avoided.

  13. Equipment for cleaning Lobe Scrapers http://www.rv.is

  14. http://www.rv.is All equipment should be made of impermeable material . • Brushes and sweepers Shovels

  15. High pressure pumps http://www.alto-online.com/product_frame.php3

  16. High pressure pumps (Clean guide from KEW Industry A/S)

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

  18. 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

  19. Lances and nozzles (Clean guide from KEW Industry A/S, Danmark)

  20. 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

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

  22. Conatct plates – rodac ATP-monotoring Swabbing technique

  23. 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.

More Related