Equipment Inspection and Sanitization Guidelines

Study Notes

Regular inspections are crucial for ensuring safe operation, adjustment and maintenance of equipment.
Inspection findings should be documented and kept for future reference.
Overheating of machines can be prevented by monitoring machine temperature during inspection.
To ensure no machine parts are deteriorating, inspect for wear and surface condition.
Only individuals with sufficient knowledge and experience are qualified to carry out equipment inspections.
The presence of live wires should be checked during inspection of electrical insulation.
Multi-part instruments must be reassembled and disassembled during an inspection.

Sanitizers are used to kill or inactivate microorganisms.
When sanitizing fish using 2 liters of water, 0.38 ml of chlorine is recommended.
61 ml of chlorine is recommended for sanitizing a work area with 16 liters of water.
Sanitizers inactivate 99.9% of bacteria, fungi and viruses.
Sanitizers are a type of antimicrobial agent.
Sanitation in fish processing plants is crucial to prevent pest infestations.
Chlorine is one of the most commonly used sanitizers in fish processing.
Sanitizing agents play a critical role in killing residual microorganisms in fish processing plants.
Cleaning before sanitizing enhances the effectiveness of sanitizing.
A clean surface is free of dirt, organic substances, and microorganisms.
Cleaning procedures can remove up to 90% of microorganisms.
Cleaning involves removing dirt and organic matter from surfaces in the processing plant.
Cleaning should occur at the end of every shift to maintain hygiene standards.
Internal damage to raw materials can be caused by variations in temperature and moisture content.
External forces such as mechanical injury can also damage raw materials.

The eyes of fresh fish should be clear and full.
Fresh fish should sink when placed in water.
Acceptance inspection identifies units that do not meet the specified standards for quality.
Inspections in fish processing compare products against specified standards.
The shelf life of a fishery product is the period it remains consumable.
The moisture content in fishery products indicates the amount of water available for microorganisms to grow.
Good aroma in fish products usually indicates good flavor.
Familiarity with different fish species is essential for their proper processing.
Processors define their requirements for raw materials in terms of detailed specifications.
Color is an important factor in raw materials as it affects visual quality and consumer choice.
The selection of raw materials directly affects the quality of the final product.
Sorting by size is a less precise but cheaper method compared to sorting by weight.
Sorting by weight is the most precise method for sorting raw materials.
Sorting involves categorizing based on a single measurable property, while grading assesses overall quality.
Inspection of raw materials is essential to determine acceptance or rejection.
Geometric and functional properties are the two main raw material characteristics that determine quality.

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