CLEANING OF FLOORS 



All floors should be kept free of debris and slime at all times; 

 piling waste on floors should be prohibited. The floors should be 

 scrubbed with hot water (at least 170° F.) containing a suitable 

 detergent and rinsed with clean water containing not less than 200 

 p. p.m. available chlorine. 



OPERATING PROCEDURES 



The operating areas of a typical breaded-shrimp plant may be 

 divided into five broad categories: receiving and thawing, grading, 

 peeling and deveining, breading, and packing. Operating procedures 

 for managing the work in these areas and for administering per- 

 sonnel who do the work should be clearly specified. The following 

 section contains matters that should be included. 



RECEIVING AND THAWING AREA 



As soon as the chilled raw product reaches the plant, it should be 

 iced so that its internal temperature will not exceed 40° F. before it 

 is processed. The raw shrimp should be placed in a "green 

 headless" tank, where it can be separated from the ice and washed. 



Figure 6. — Spray wash device. 

 10 



