HACCP Standard of: Cleaning and SanitationGood Manufacturing Practices
D. Between shifts within a day:
1. Remove all fish from processing equipment.2. Rinse floors, working surfaces, and, wherever practical, all equipment with low pressurepotable cold water to remove any gross debris.3. Change all hand and foot dips.4. Change plastic fillet pan dips and wash tanks.
E. End of day:
1. Processing equipment:2. Remove all fish from processing equipment3. Follow proper cleaning and disinfecting procedure. Clean areas such as floors,walls,doors and chill room4. Plastic fillet pans:5. Remove any gross debris using low-pressure potable cold water6. Soak pans for 15 to 30 minutes in a wash tank charged with a detergent (strength asrecommended by manufacturer) in approximately 60oC water; scrub, if required7. Rinse or dip with clear potable water8. Dip pan in a disinfectant9. Place pans upside down, without bedding one inside the other, in a clean area off thefloor, to allow for drainage and air drying
It should be recognized that daily cleaning even if very good will not be perfect.For this reason, once per week, or on a rotating basis throughout the week, eacharea of the plant should be given special attention and a more thorough cleaningdone. This should not, however, be seen as a rationale for doing less than athorough job on a daily basis.
Control of cleaning
1. All cleaned surfaces should be visibly clean.2. All surfaces by touching are free from food residues, scales, and other materials, and bysmelling are free from undesirable odor.3. The concentrations, pH-values of cleaning agents, temperature, if hot cleaning is usedand contact time should be monitored and registered.5. pH-measurements of rinse water should be used to ensure that the cleaning agenthas been removed so that it will not interfere with the disinfectant.
Personal Hygiene Practice
The workers must keep themselves clean and practice good personal hygiene.Some of the bad habits of workers that are not allowed in the factory are:
• The cigarette ash could get onto the fish fillet• The cigarette butts could be mixed with fish• While smoking you touch your lips and transfer bacteria to your fingers• Saliva can end up on the working tables and on the fish productsNever smoke inside the fish-processing factory. "No Smoking" notices are displayed in areaswhere smoking is not allowed.
INDO CENTRAL MARINE CORPORATION
CST-01 | Page 3