Cleaners/Sanitizers

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Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

Sanitation and cleaning of a food processing facility should be a documented program, following a validated, step-by-step process, utilizing specified chemicals and tools.

Chemical-free cleaning in the greater context of green cleaning is becoming the rule instead of the exception.

All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.  

Food sanitation is a team effort between your facility and skilled sanitation providers.  

This article takes a look at the evolution of “green cleaning” technologies used in the food industry. Are we safer now than we were 30 years ago?

Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.  

Proper sanitation is a key component to protecting food manufacturing facilities from introducing spoilage or pathogenic organisms to their products, surfaces and equipment.

Creating a cleaner, healthier future for all begins at the doorstep of every food producer.