Journal of Tea Science Research. 2015, Vol. 5, No. 6, 1-14
10
Cobwebs on walls and Ceiling
Windows, Nets and walls/Surfaces
Internal Fixtures and Floor of the Trough
Sign boards on Troughs and Equipments
Following Items to be leaned Under
Supervision of an Officer
Trough Fan Blades
Trough Fan Nets
Trough Fan Louvers
5.4
Utensils Required for Cleaning
Brooms
– 08
Hand Ekel Brooms – 04
Ekel Brooms
– 10
Cobweb Brush
– 01
Sponges
– 06
Cleaning Cloths
– 20
5.4.1
Method of Cleaning
5.4.1.1
Daily
Sweep and clean the Deck, Staircase and
the Floor properly.
Sweep and clean inside fittings and internal
floor of the trough using the hand ekel
broom while removing all the leaf particles
retaining there.
Sweep and clean trough nets using the hand
ekel broom properly.
5.4.1.2
Weekly
Clean trough fan blades with a wet cloth
properly.
Clean trough fan louvers with a wet cloth
properly.
Clean the windows, nets and walls of the
loft with brush and broom.
Remove the cobwebs on the ceiling and
walls with a cobweb brush.
5.4.1.3
Monthly
Wash and clean all the nets on the windows
of the loft.
6.0
Visual Standards after Cleaning
There shall be no any remaining dirt or dust on
the loft.
There shall be no any remaining leaf particles
inside the trough or on the nets.
There shall be no any remaining dust or dirt on
trough fan, fan blades or louvers.
There shall be no any remaining cobwebs on
ceilings or on the walls.
There shall be no any remaining withered
leaves in plastic creates.
There shall be a clean and tidy nice
environment.
7.0
Records
Withering Area Cleaning Checklist – FSMS
04/PRP/11/RP/01
(
Figure 03
)
Hygrometer Temperature record – FSMS
04/PRP/05/RC/01
Withering Record – FSMS 04/PRP/05/RC/02
8.0
Reference
Control of Monitoring and Measuring of
Equipments and Methods - FSMS 02/PRP/04
Storing Handling and Transportation of
Materials - FSMS 02/PRP/05
Control of Monitoring and Measuring equipment
and methods FSMS 02/PRP/11
Preventive maintenance was one of the major areas
to consider while implementing food safety since
ISO 22000:2005 is based on preventive action for
elimination of hazard occurrences in food manufacturing
operations. Thus it was mandatory to keep all the
machinery and utensils in appropriate conditions
where preventive maintenance was one of the key
areas to consider. On the other hand, 5S applications
also consider preventive maintenance as a key
function as well as lean manufacturing operations.
ISO 22000:2005 focus to keep records on preventive
maintenance of all the machineries where it was also
applicable to 5S too, because conducting preventive
maintenance has been identified as the best long
term strategy to maintain equipment where preventive
maintenance strategy and scheduling were major key
options to reduce work-in-process inventory while
