Dairy, Food & Beverage Hygiene for Fishing & Marine in Namibia

The sheet describes it exactly: “alkaline cleaning powder based on chlorine” — the alkalinity saponifies fish fat while the chlorine attacks the protein film and microbiology in the same pass, and the high-foaming action clings to walls and vertical equipment long enough to work. On a factory floor washed several times a shift, that one-pass combination is the difference between keeping up with production and falling behind it.

The segmentation sheet is specific: Acidet cleans stainless-steel piping and hooks “before EU inspection certification”. Alkaline cleaning leaves a mineral film on stainless that reads as staining under an inspector’s torch and harbours bacteria in its matrix; the acid pass dissolves it and restores the bright passive surface the standard expects. Schedule it in the week before the audit window and log it — the entry itself is evidence of a plant that understands its chemistry.

A hot Pansolv soak — the sheet lists it (with Robust) for cleaning racks and pans: a 50 °C+ detergent bath that strips fat and baked residue while the next batch runs, so cleaning happens in parallel rather than between shifts. Robust covers the high-foam manual scrub where a soak tank is impractical. Either way the rack returns food-clean, not just visibly clean, which is what the swab plate will report.

It changes what happens after cleaning: salt-humid air flash-corrodes any mild steel the moment chemistry strips its grime, so fish factories keep the hygiene programme on stainless and sealed surfaces and paint or seal the mild steel the programme touches. It also means rinse water quality matters — final rinses should come from the potable supply, not questionable storage, or the inspector’s conductivity meter will notice.