Posted by: marineharvestcanada | February 2, 2009

Sparkling Clean at the Port Hardy Processing Plant

Dave Pashley, Processing Manager at the Port Hardy Processing Plant, speaks with pride about the new Centralized Cleaning System installed at Marine Harvest’s North Island facility in late October 2008.
Prior to the system’s arrival, “nothing was in place other than manual labour,” Pashley said, adding that staff is now doing less hand scrubbing. Feedback from the staff has been very positive, he added.
The addition of the system means proper water pressure is in place to ensure thorough cleaning on a regular basis. There are 12 hose stations located in strategic areas throughout the plant to provide convenient access. The plant’s automated conveyor belts now have built-in cleaning and sanitizing systems, which is state of the art for today’s fish processing plants.


As part of the installation process, the plant was closed for three days to allow for its first deep cleaning using the new system, something that will continue to be done on a quarterly basis throughout the year.
The advantages of the equipment, in addition to less wear and tear on staff, include the potential for a higher degree of customer confidence in the product.
“Marine Harvest’s corporate mandate is to have zero bacteria production plants”, explained the Processing Manager.
In today’s marketplace, with the high degree of confidence consumers rightfully expect from their food, “we can’t afford not to do it”, Pashley asserted.
The system was purchased by Norwegian company Aquatic AS, a supplier of fish plant cleaning equipment at a cost of approximately $600,000. Included in that cost were three technicians from Aquatic AS, who spent two weeks on site, working closely with staff to ensure proper training on the new system.
“(Our) installation was one of the better ones. It went better than expected”, said Pashley.
A hot water boiler system is expected to be installed by the end of January, a move that will complete the state of the art system.

By Gina Forsyth

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