Cleaning White Papers & Articles

  1. Cleaning Fruits Using Micro-Bubbles
    4/26/2016

    Foodborne illness impacts about 1 in 6 Americans every year, and is caused by the consumption of foods contaminated with foodborne pathogens. Fresh fruits and vegetables are increasingly implicated in foodborne outbreaks and lack a step to “decontaminate” or remove any foodborne pathogens that may be present.

  2. Have We Lost Our Way With HACCP?
    12/17/2015

    As food safety becomes an increasingly important issue, it might be a good idea to take a step back and reexamine your food safety plans. Asking a few key questions, such as “who are my customers?” and “how do my HACCP plans help them?” are a good place to start.

  3. 3 Things To Consider When Selecting Compressed Air Systems For Food Manufacturing
    11/24/2015

    There are many factors to consider when selecting a compressed air system for food industry applications. Compressed air is widely used in the food industry for various applications, including instrument air, food transport, packaging, bottling, fermentation, control systems, and more.. In order to avoid safety hazards, eliminate the risk of product recalls, audit failures, and achieve the highest efficiency and reliability, the chosen compressed air system should meet the criteria outlined in this article.

  4. Food Manufacturing’s Russian Roulette: No Allergen Control Plan
    11/4/2015

    In order for a food manufacturing plant to run safely and effectively, the development and implementation of an Allergen Control Plan (ACP) is crucial. The avoidance of cross-contamination of allergy producing substances will prevent food recalls, bad publicity, or even worse, any human adverse physical reactions. Developing a method to systematically identify and prevent allergens from coming into contact with food being manufactured and/or the packaging of foods is a vital part of the process.

  5. How Converting To All Food-Grade Lubricants Reduces Contamination Risk
    9/25/2015

    Look inside the lubricant cabinet of a food or beverage manufacturing plant and it's surprising what you find. Upon close inspection, you’ll see the cabinet isn’t holding only food-grade (NSF H1) lubricants. The cabinet may also contain cleaners, glue removers, and penetrating sprays, which often turn out to be just industrial chemicals and/or degreasers.

  6. Cleaning Is A Must! Hygienic Food Production
    8/7/2015

    Cleaning is an absolute must if foodstuffs are to be produced hygienically.The highest priority here is afforded to avoiding the spread of germs and eliminating foreign particles. This white paper outlines ow proper cleaning reduces the downtime of your plant and systems, while protecting the consumer and your brand.

  7. Nestlé Pumps Innovation Well For California Water Savings
    6/5/2015

    In parched California, Nestlé USA is undertaking numerous measures to conserve water in its food and beverage operations across that state. Four years into a significant drought in the nation’s most populous state, California government officials recently began initiating mandatory controls on water usage for businesses, farms, and residents. Nestlé is hoping to stay ahead of these developments and allay pressure from environmental groups that criticize increasing use of bottled water, one of the company’s major product lines.

  8. Sanitary Mixer Design: Factors To Improve Productivity And Decrease Costs
    4/13/2015

    It’s time to come clean; sanitary mixer impeller design can be very difficult. This article aims to provide a few pointers for purchasing food-grade mixing machines, including ways identify the critical issues of mixing equipment and suggestions to narrow down the design and ensure a smooth cleaning experience.

  9. Handling Combustible Dusts
    10/1/2014

    Many in the manufacturing industry are not knowledgeable about combustible dusts and the potential impact of those dusts on their business.

  10. Achieving Food Sterility With Steam Infusion UHT Treatment
    9/11/2014

    UHT, or Ultra-High Temperature, treatment uses high temperature for a short time to kill micro-organisms in a food or beverage product. It is widely used in the dairy industry where products can easily lose nutritional value, flavor, and appearance as micro-organisms multiply. These organisms thrive at certain temperatures, but if they are not present in a product, it can be stored for many months without the need for refrigeration. This state is known as “commercial sterility.”