Operating instructions

Dole – Drivers Reference Manual
Page 67
EXHIBIT B TO DOLE FOOD COMPANY, INC.
CONTAINER INTERCHANGE AGREEMENT
GUIDELINES FOR CLEANING OF INTERIOR SURFACES OF
DOLE REFRIGERATED CONTAINERS
The purpose of the following guidelines (the “Guidelines”) is to describe a
cleaning protocol for the interior surfaces of refrigerated shipping containers that are
used to transport Dole food products. The primary objective is to ensure the safety
and cleanliness of these products when they reach the customer. This requires that
the containers that ship Dole product be clean and sanitary. Although this guidance
specifically addresses cleaning procedures for refrigerated shipping containers
(reefers), all shipping containers should be clean prior to being used for the transport
of food products.
The following guidance should be followed to effectively remove
dirt, grease, food product stains, and other residual materials that may
come in contact with interior surfaces of shipping containers during the
transportation cycle:
 Cleaning of interior surfaces should be performed in a designated
location that is not used for other purposes (maintenance of
vehicles, oil changes, handling or storage of hazardous substances).
The designated location should be hard-surfaced with proper drainage
controls and appropriate wastewater disposal.
 The front of the container should be elevated to provide sufficient
slope for rapid drainage of rinse water from the container after the
cleaning process. In addition, all floor drains should be checked
and cleaned. The objective is to minimize the amount of water that
must evaporate from the container after the cleaning process is
completed.
 Any packing materials, stickers, labels, wood, straps, adhesive
tape, pieces of metal, etc. should be removed from the container
before commencing the washing process.
 High pressure, low volume spray equipment with a capacity to achieve
1500 – 2500 psi of pressure should be used throughout the cleaning
process. Clean water at ambient temperature from a reliable source
is necessary.
 An initial high-pressure rinse should be performed on all interior
surfaces, including walls, ceiling, T-bar floors, doors, baffle
plates, and evaporator coil.
 The washing step should be accomplished using cleaning/sanitizing
compounds that are guaranteed by the manufacturer to comply with all
sanitation directives of the U.S. Department of Agriculture for use
on surfaces that may come in contact with food products. The
manufacturer should provide a letter of guarantee containing the
following information: product designation, statement of safety and