Costa Norte Fish Trading Ltd.

What are they?

As bacteria
they are organisms
microscopic,
what can it be
Dynamic Quality Control encontrados
everywhere
not a man, in the
water, in the soil and
even in the air that
we breathe and that are not visible to
naked eye.
Bacteria produce toxins that
cause graves intoxications
food-related, which can cause
from vomiting, diarrhea to death.
 What is the temperature Conditions for the
favorable for the multiplication of the
growth of bacteria? bacteria
The band of
temperature Bacteria are the same as any
between 5ºC and
60ºC é another way of life, when it comes to
the requirements for them to multiply and
known
to grow. These requirements are:
as an area
of danger, HEAT, FOOD, HUMIDITY AND
then as TIME. If the conditions are
under appropriate conditions, a single bacterium can
bacteria
multiply multiply and transform into
it quickly in these temperatures. sixteen million in just eight
hours!
Outside this temperature range your
multiplication is quite reduced; the How can we protect the
100oAs the bacteria die, and below foods of
0oC, they have their growth
delayed (they fall asleep). contamination?
Choose foods How can we protect the
processed in a way
hygienic; foods yes
Cook well the contamination?
foods
Consume the food soon
after preparation;
Carefully store
the food: obeying the Take a shower daily (NOTE:
PVPS system (First to Win)
First that comes out) is always about generally people remember
platforms and shelves; to take a shower only after the
Search not to reuse the
prepared food, when tasks, but before starting them
it is advisable to reheat these well
it is also very important;
foods
Avoid contact with raw foods •Try not to talk about the
and cooked, to avoid an occurrence of a food, to cough, to scratch the body;
cross-contamination;
Keep the food out of the Keep the nails short and clean
insect and rodent reach; and without nail polish;
Use drinking water
Brush your teeth after the
meals;
Do not use perfumes;
Use unscented deodorants or After coughing, sneezing or
smooth; blow the nose;
Do not apply makeup on After smoking;
excess After collecting the trash;
Shave daily; After touching on
Do not use adornments (earrings, money

watches, bracelets; Then of any

Use daily uniforms interruption of service,

clean, light-colored and complete: especially among raw foods

and boiled;
hood, lab coat or smock, pants and
Before handling food;
closed shoes.
Before touching utensils
When should we wash the
sanitized;
hands?
Before and after using gloves;
Every time you change activity;
And every time the hands are
When you arrive at work;
dirty.
After using the restrooms;
 restaurants, snack bars, the
butcher shops, fish markets, and bakeries
and/or confectioneries, must be maintained
through appropriate and suitable
cleaning, rinsing techniques and
disinfection.
Restaurants and Snack Bars

Butcher shops

Fishmongers

Bakeries and/or
Confectioneries
How can we protect the
foods from Cleaning should start in the places
higher for the lower and
pollution? All employees must be
trained in the procedures
of sanitization.
General environment (Floors,
Hygiene of the Facilities Floor and Baseboards
Environmental hygiene of the facilities
of establishments such as: the
 Collect the waste with assistance •As paredes devem ser lavadas
of step; daily, at the time of
benches, from areas like
• Wash with water, soap butcher shop, bakeries, and laundry
and/or detergent, scrubbing of pans.
well;
Weekly wash up to the ceiling
Rinse with water, detergent, and brush.
carefully, removing all
chemical and physical waste Hygiene of
(foam and dirt); Windows, Doors
•Dry or pull the
the Screens
water with I want.
They must to be clean
weekly
Observation
It is prohibited
• Wash with water and
to sweep the dry ones
detergent
floors the areas of
manipulation e Scrub well with
processing, the dust that
this way can contaminate the brushes, if necessary;
food and equipment. Rinse with water

Wall Hygiene for the removal of foams.

 support should be washed daily
and sanitized after each use with
Observation: chlorinated solution of 200ppm or
The door handles must be
70% alcohol.
clean daily.

Hygiene of the Countertops and

Support Tables
They must be cleaned after the
utilization; How to prepare the
Wash with water and detergent; 70% alcohol???
Remove the detergent from the countertops Co
200m m
eo
ld Ágprep
ua(1/3ara
) +r o
400 ml of alcohol (2/3)
using exclusive rod; 70% alcohol???
Use within 24
200 ml of Water (1/3) +
Rinse; hours
400 ml of alcohol (2/3)
Disinfect using solution
Use within 24
chlorinated 200 ppm, letting it act
hours
rinse for 15 minutes or;
Use 70% alcohol, which does not
needs rinsing (leave
naturally dry does not use
panos Observation
Commercial 70% alcohol can be found
Observation if in any supermarket.
The squeegee used for removal of the
foam from the counters and tables of
 Garbage Storage
Observation

The solution must be changed every

6 hours
The chlorinated solution cannot
stay more than 15
minutes in contact with the
surface.

How and When

use!!! The waste resulting from the process
How and When
productive and other operations
use!!!
Borrifar after the
must to be stored
hygienization of adequately inside bags
utensils andafter the
Borrifar plastics, in bins with lids
equipment
cleaning of made of easy material
letting utensils
it dry and cleaning and with pedal (They must be
naturally
equipment cleaned daily.
letting it dry
naturally
 The trash outside the kitchen should stay
in a closed place, free of insects
and rodents.

Hygiene of Utensils
How can we protect the •Remove the excess dirt and/or
collect the waste;
foods from
contamination? Wet a sponge with
detergent and start the wash
using water at 44oC;

Rinse in water
current until removal
total of the detergent and
other residue;
 Use 70% alcohol or immerse Wash with detergent and
the utensils in chlorinated solution, sponge
wait 15 minutes and rinse. Rinse with running water;
•Dip in chlorinated solution for
Note: 15 minutes and rinse;
70% alcohol
Utensils cannot be left in
direct contact with the floor, Dry clean the fixed parts
must be kept suspended like wires and sockets and finish
in appropriate places; with 70% alcohol;
The shelves should not be Set up the equipment and store it
in an appropriate location.
covered with paper or cloth;
The use of brushes is prohibited.
sponges or similar metal, wool How to sanitize the
and/or steel wool to remove the Stoves,
crusts of pans or baking trays;
The "piping bags" must be Refrigerators
replaced by others of Cameras and Freezer...?
material disposable you
appropriate They must to be sanitized
weekly;
You should follow the guidelines of
Hygiene of Equipment general equipment hygiene
Unplug from the socket; and/or follow the recommendations of
Dismantle the equipment manufacturers.
removing its removable parts;
 When to Sanitize the Hygienization must be done with
water, soap, bleach and
Exhaust System? brush for maximum removal of
The hood and the extractor must be dirt and rinsed. The cloths
sanitized weekly should not be soaked
from one day to the next.

Hygienization of the Cloths They should not be dried on or

behind equipment such as
The kitchen or dish towels freezers, refrigerators, ovens,
they represent large centers of etc.
contamination, that's why you have
be very careful when using them. The
the correct way is to use cloths ...Important Notes...
disposable, but as the cost
this material is very high,
This aims to raise awareness of the
it is advisable to use cloths
de prato somente quando for food handlers of
indispensable. Having panels importance of following standards of
identified and separated by hygiene at all stages of
area. In this case, it is essential production, with the purpose of offering
that the cloths be sanitized to the consumer a product with
daily and exchanged with quality and safety for your health!
frequency, during activities
according to intensity of
utilization).
SOURCE: Department of Health Surveillance -
Sanitary Surveillance Division (ORIGINAL COPY)