Cleaning is important for two main reasons. The prevention of food poisoning and the reduction of spoilage. Bacteria that cause food poisoning are for the most part transferred to the fish, mainly from human beings, during processing, but occasionally some may be present on the fish when caught. Bacteria will grow rapidly, not only in the product but also in the dirt on the equipment.
Cleaning of equipment and premises is therefore essential to obviate the risk of contamination, this is where we can be of assistance before, during and after sale of our professional cleaning equipment.
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