The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
Chlorine dioxide is one powerhouse sanitizer that is getting more attention recently as food processors look for more efficacious products to help them win the sanitation battle.
When good sanitation practices in the food manufacturing environment are consistently, even habitually, applied over time, all of the company’s food safety programs are enhanced.
Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.
In the food industry, chemicals are routinely used to sanitize and disinfect product contact surfaces.
Improper or incomplete cleaning procedures can create food safety issues in a kitchen, whether it’s in a grocery store, restaurant or home.
Audits International reports the results of their Home Food Safety survey.
Selecting the equipment used for sanitation in the food processing and handling facility is as important as selecting the chemicals themselves.
Actively developing biorenewable chemicals makes economic sense in today’s challenging financial crisis.
The effective use of chemical washes and antimicrobials is decidedly one of the most important aspects of the sanitation program in a food plant.
Food sanitation is a team effort between your facility and skilled sanitation providers.