NINGBO NANLIAN FROZEN FOODS CO., LTD.

QUALITY ASSURANCE MANUAL PROCEDURE

Revision Date: 1 January 2016 rev 4
Program Area- Pre- Requisite Programs
QAM III.06.02.02 Page 1 of 5

SUBJECT: CLEANING & SANITATION PROCEDURES

I. EQUIPMENT CLEANING PROCEDURES

CLEANING
SOLUTION &
PROCEDURES IN
EQUIPMENT FREQUENCY IMPLEMENT SANITIZER USED
CLEANING
USED
1.) STAINLESS
1. Before use Detergent soap &
STEEL Use Standard
2. During operation scouring pad 200 ppm Chlorine solution )
BINS/CUTTING Cleaning Procedure
3. After each shift
MACHINE
During regular
production day: Use
Standard Cleaning
Procedure. During
shutdown:
Detergent soap,
1. Dip in hot
scouring pad &
1. Before use caustic soda
2. PRE-COOKING brush, caustic
2. During operation solution for
TRAYS AND soda flakes 200 ppm Chlorine solution
3. After each shift 10 minutes,
TROLLEYS
4. During shutdown to remove
hardened
cooked
debris.
2. Use standard
Cleaning
procedure.
1.Before use
3. CONVEYORIZED
2. During break Detergent soap,
TABLES/DEAD Use Standard Cleaning
time or end of each scouring pad & 200 ppm Chlorine Solution
ROLLER CONVEYOR Procedure
unloading activity brush
TABLES
3. After each shift
During regular day:
Collect fish scraps
(head, tails, eyes balls,
etc.)
During shutdown: Detergent soap,
1. After each load
4. PRE-COOKING 1. Flush the Hard Nylon
cycle 200 ppm Chlorine Solution
CHAMBERS chambers Broom & SS Dust
2.During shutdown
with water pan
2. Scrub the
walls of the
chambers
using a
 NINGBO NANLIAN FROZEN FOODS CO., LTD.
QUALITY ASSURANCE MANUAL PROCEDURE
Revision Date: 1 January 2016 rev 4
Program Area- Pre- Requisite Programs
QAM III.06.02.02 Page 2 of 5

SUBJECT: CLEANING & SANITATION PROCEDURES

CLEANING
PROCEDURES SOLUTION & SANITIZER
EQUIPMENT FREQUENCY
IN CLEANING IMPLEMENT USED
USED
Scouring pad
dipped in soap
solution.
3. Scrub the SS
perforated steam
lines using a
scouring pad
dipped in soap
solution.
4. PRE-COOKING
4. Use steel brush
CHAMBERS
or metal scraper to
(continuation)
remove stubborn
dirt.
5. Thoroughly flush
the chambers with
water.
6. Chambers are
subjected to steam
blow-down prior to
use.
Detergent soap,
1. Before use Use Standard
5. MISTING LINE scouring pad & 200 ppm Chlorine Solution
2. After each shift Cleaning Procedure
brush
6. STAINLESS 1. Before use
STEEL 2. During break Use Standard Detergent soap,
200 ppm Chlorine Solution
TABLES/PILING time Cleaning Procedure scouring pad
TABLES 3. After each shift
1. Before use
7. PLASTIC Use Standard Detergent soap,
2. During operation 200 ppm Chlorine Solution
TRAYS Cleaning Procedure scouring pad
3. After each shift
8.FISH 1. Before use
RECEIVING 2.During end of Use Standard Detergent soap, 200 ppm Chlorine Solution
WEIGHING activity Cleaning Procedure scouring pad
SCALE 3.After each shift
1. Rinse Using
Pressure Washer,
pressure water
9. PLASTIC After each Use, detergent soap, 200 ppm Chlorine Solution
2. Use Standard
PALLETS During shutdown scouring pad and
Cleaning
push brush
Procedure
 NINGBO NANLIAN FROZEN FOODS CO., LTD.
QUALITY ASSURANCE MANUAL PROCEDURE
Revision Date: 1 January 2016 rev 4
Program Area- Pre- Requisite Programs
QAM III.06.02.02 Page 3 of 5

SUBJECT: CLEANING & SANITATION PROCEDURES

CLEANING
PROCEDURES SOLUTION & SANITIZER
EQUIPMENT FREQUENCY
IN CLEANING IMPLEMENT USED
USED
1. Wipe off debris
from surfaces.
2. Wipe surfaces
with a cloth dipped
in detergent
solution.
3. Wipe surfaces
1. Before use
with a wipe cloth
10. VACUUM SEALER 2. During Detergent soap,
dipped in water. 200 ppm Chlorine Solution
MACHINES breaktime wipe cloth
4. Sanitize by
3. After each shift
wiping surfaces
with a wipe cloth
dipped in chlorine
solution.
5. Wipe surfaces
with a wipe cloth
dipped in water.

Before and during

operations: Wipe
surfaces with clean
rag.
After each shift:
1. Wipe surfaces
with rag dipped in
soap solution.
Before use and
11. PORTABLE 2. Wipe surfaces Detergent soap,
during preparation 200 ppm Chlorine Solution
WEIGHING SCALES with rag dipped in rag
2. After each shift
chlorine solution.
3. Sanitize with rag
dipped in chlorine
solution.

4. Wipe surfaces
with rag wet with
water.
1. Rinse with water.
2. Sanitize with
Detergent soap 200 ppm Chlorine Solution
12. BLAST FREEZER Monthly chlorine solution.
& push brush
3. Use standard
cleaning procedures
 NINGBO NANLIAN FROZEN FOODS CO., LTD.
QUALITY ASSURANCE MANUAL PROCEDURE
Revision Date: 1 January 2016 rev 4
Program Area- Pre- Requisite Programs
QAM III.06.02.02 Page 4 of 5

SUBJECT: CLEANING & SANITATION PROCEDURES

II. MASTER CLEANING SCHEDULE

Area/Fixture Cleaning Description Frequency Assign to Checked by

Facility Cleaning pavements and
Daily Sanitation Crew Production Supervisor
Grounds lawn
During and Warehouse
Cleaning of floors Warehouse Supervisor
after operation Crew
Warehouse
Every six Warehouse
Overhead Areas Warehouse Supervisor
months Crew
Cleaning of lockers and
Daily Sanitation Crew Production Supervisor
comfort utilities
Plant Utilities
Cleaning of canteen floor
Daily Canteen Crew HR Supervisor
and utilities
Collection of plant
Garbage Disposal Garbage Area
garbage or refuse to Everyday Fishmeal Supervisor
Area Crew
dumpsite
Before, during
Cleaning of floors, walls, Receiving
Receiving Area break time and Receiving Crew
canals, plastic curtains Leadperson
after operation
Cleaning of precooking
Fish Preparation
trays, trolleys, weighing After use Receiving Crew
Supervisor
Receiving Area scales
(continuation) Cleaning of pre
Weekly/during Fish Preparation
cookers and misting Receiving Crew
shutdown Supervisor
chambers
Before, during
Cleaning of tables, utensils break time and Sanitation Crew Filleting Supervisor
Filleting/ Cleaning after operation
Area Cleaning of plastic trays After use Sanitation Crew Filleting Supervisor
Before, during
Cleaning of Canals break time and Sanitation Crew Filleting Supervisor
after operation
Before, during
Cleaning of sealing
Packing Area break time and Packing Crew Packing Supervisor
machine
after operation
Cleaning blast/plate Blast freezer
Blast Freezer Area Every two days Blast freezer Supervisor
freezers Crew
Conveyorized Before, during
Cleaning of tables, rollers,
Tables (Fish Cutting break time and Receiving Crew Receiving Supervisor
conveyors & underside
Machine) after operation
Cleaning of overhead Every six Production
Production Supervisor
areas months Crew
Overhead Areas
Cleaning of Light Weekly/During
Sanitation Crew Production Supervisor
Diffusers Shutdowns
Before, during
Processing Area Cleaning of Exhaust Fans break time and Sanitation Crew Production Supervisor
after operation
 NINGBO NANLIAN FROZEN FOODS CO., LTD.
QUALITY ASSURANCE MANUAL PROCEDURE
Revision Date: 1 January 2016 rev 4
Program Area- Pre- Requisite Programs
QAM III.06.02.02 Page 5 of 5

SUBJECT: CLEANING & SANITATION PROCEDURES

III. CLEANING IMPLEMENTS AND USAGE

CLEANING
USE
IMPLEMENTS
Used as multi-purpose container. In sanitation, this is
PLASTIC BASIN
used for washing rags and containing water.

BRUSH Used to remove morsels and residue.

Used for scrubbing equipment and implements’

SCOURING PAD
contact surfaces.

SS / PLASTIC DUST PAN Used to collect dirt.

HARD NYLON BROOM Used to sweep wet or dry scraps and residue on floors.

MOP HANDLE Use to hold mop heads during cleaning.

Used to contain fish scraps and offal before disposal to

SCRAP TUB
the scrap area.

SQUEEGEE Used to scrape water from floor or tables.

Used to sweep dry/wet litter outside the processing

BAMBOO BROOM
area on grounds/pavements.

GARBAGE BINS/TRASH CAN Used to contain dry wastes/litter.

IV. HAND DIP AND FOOT BATH CONCENTRATIONS

PURPOSE CHLORINE CONCENTRATION

HAND DIP 50 ppm

FOOTH BATH 200 ppm

SANITIZING/DISINFECTING EQUIPMENT &

200 ppm
FOOD CONTACT SURFACES

TRAY WASHING/DISINFECTING
200 ppm
UTENSILS

FLOORS/CANALS 200 ppm