1 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

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, knivestables, bags, Trucks etc. Other facilities Fish

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

7 BG / BIG7 Effectiveness of a cleaning procedure in general depends upon: TIME TEMPERA- TURE CHEMICALS WORK

8 Build up of soil over time “Hygiene in food processing” A - without periodic cleaning B – with periodic cleaning Hygiene in food processing 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 ppm chlorine solution as sanitizer, expose for 30 minutes and rinse Rinse with water and keep dry.

11 Examples of a cleaning schedule Area/ Equipment (What) HowWhoFrequencyVerification PierAs per cleaning procedure Pier cleaning staffAfter each unloading Inspect by Jetty supervisor after cleaning Auction areaAs per cleaning procedure Auction are cleaning staff Daily after auctionInspect 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 staffOnce a weekGarden supervisor ToiletsAs per cleaning procedure Toilets cleaning staff Three times a dayGarden supervisor PalletsAs 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

12 Equipment for cleaning:. 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 material for example plastic or rubber. Wood should be avoided.

13 Equipment for cleaning Lobe Scrapers

14 Brushes and sweepers Shovels All equipment should be made of impermeable material.

15 High pressure pumps

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 Swabbing technique Conatct plates – rodac ATP-monotoring

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.