Cleaning

PRODUCTS

  • Marki Microwave waveguide twists provide accurate offsets and directional changes for waveguide transmission lines and are built with high precision and then gold plated for high corrosion resistance.

  • PHCbi brand's 3.0 cu.ft. (85 L) undercounter refrigerator is designed to be incorporated into ADA compliant workspaces and fits under most tables, cabinets, and benches. Its convenient glass door provides visibility into the interior of the unit to avoid unnecessary door openings. Temperature performance for your critical storage items in your tight spaces.  Units can be stacked with an adapter to maximize valuable laboratory floor space. This space-saving lab refrigerator includes an automatic defrost function and is ENERGY STAR® certified.

  • Neither traditional nor hybrid clinical trials can operate on rigid EDC systems.

    They require flexible data collection systems that support protocol amendments without downtime and accept mobile data without hassle. As a cloud-native solution, TrialKit bends to accommodate mid-study changes. And as the first full-featured EDC platform available as a native mobile app, TrialKit flexes to meet the demands of traditional, hybrid/decentralized, and completely remote clinical trials.

    Give your team the freedom to build, deploy, and manage their studies, their way—weeks faster than with rigid EDCs and for a fraction of the cost of the major players.

  • The Isolator Glove Testing System enables for Annex 1 compliant wireless and tubeless leak testing of gloves installed in Isolators or RABS. The GTS with the latest software technology offers an extremely flexible and fully integrable solution for glove testing as part of glove management.

  • Free your safety and clinical teams to focus on what matters most.

WHITE PAPERS AND CASE STUDIES

NEWS

ABOUT

Cleaning

Food processing is an equipment heavy manufacturing process. Many different types of equipment are used to produce and package foods. An effective and reliable cleaning regime is critical for food safety, equipment maintenance, and equipment functionality.

Effective equipment cleaning reduces the chances of food contamination during each stage of food production including preparation, processing, storage and service or delivery.

Cleaning work surfaces and equipment surfaces includes removing soil and any accumulation of food residues that can decompose or support the growth of disease, the production of toxins or nuisance microorganisms.

Water is the basic element of all food processing plant cleaners. All water used must be free from disease producing organisms, toxic metal ions, and bad odors or tastes. Cleaning compounds must be tailored to the water supply at the site where the cleaning takes place.

Sanitization and disinfecting are important components of a proper cleaning regime. Sanitization is the application of any effective method or substance to reduce the number count of bacterial pathogens to a safe and acceptable level. The sanitization process must be safe for the equipment, the product and the consumer.

Disinfecting is the process of killing off microorganisms to control disease, and to prevent food spoilage. 

The cleaning regime depends on the type of food processing being done. It may be necessary to clean after each daily production run or more often. The type of cleaning must also be specified in a food manufacturing facility. All cleaned and sanitized equipment and surfaces should drain dry and be stored dry to prevent bacterial growth.

Food manufacturing cleaning processes must be consistently monitored and documented to be in regulatory compliance.