Freezing Technology

General consideration for plant hygiene

General considerations for plant hygiene

1. The building, equipment, utensils and other physical facilities of the plant should be kept clean, in good repair and should be maintained in an orderly and hygienic condition particularly at critical steps and prevent contamination of food i.e. from metal shards, flaking plaster, debris and chemicals.
2. General hygiene in an establishment where fish is processed for human consumption should be of a high standard and all handling and processing operations involved in the preparation and distribution of fish should be carried out under hygienic conditions.
3. The management of a food establishment is responsible for maintaining an acceptable level of hygiene.
4. Poor hygiene is a reflection of management’s knowledge, attitudes and policies.
5. The instructions and cleaning schedule should be written down in terms that are easily understood by all people concerned.
   
6. Each processing plant should ensure that employees have received adequate and appropriate training in hygiene and hygiene control and that an effective cleaning staff is maintained, so that microbiological problems do not arise.