The application of procedures for achieving and maintaining the cleanliness of premises and equipment, especially in the context of preventing contamination of food products by noxious agents. A sanitary programme for a fish processing plant will include the location and design of premises to reduce the risk of contamination. To facilitate cleaning, it will include the design and construction of equipment to ensure they can be cleaned and disinfected. It will include the control of pests, the disposal of solid and liquid wastes, provision of facilities for personnel hygiene, provision of facilities for the safe and separate storage, of raw materials, finished products, and materials used in the processes. The management of the plant must institute procedures for maintaining the sanitation of premises and equipment by regular programmes of cleaning and disinfection.