Keeping bacteria out of food facilities involves a committed risk-based approach to sanitation and being diligent day-to-day in cleaning and keeping records of past bacteria locations—plus training employees to be ever mindful of thorough and effective cleaning.

The solution attaches to CleanTech EVO Automated Handwashing Stations and is designed to sanitize any style of footwear in 12 seconds.

Using bio remedial material and other proprietary equipment and processes, the company says it is able to extract and eliminate many hazardous waste materials.

The crucial mission of avoiding foodborne illness starts with sanitation and cleaning procedures. 

The company has announced a 17-facility, multi-state expansion with food product supplier and processors.

The multisectional stainless steel washdown-rated 24VDC MDR conveyor system works with food applications.

You’ve automated your process and packaging and have computer-generated paper trails to show food safety and quality throughout your facility. Why wouldn’t you do the same with cleaning—wherever it’s practical? Granted, there are certain pieces of equipment you just have to take out of the process to clean manually, but for other components—like piping, some conveyor belting, certain pumps, mixers, tanks and other equipment—you can clean them in place (CIP) and have automated recordkeeping to show proof of cleaning and sanitation to regulating bodies when they ask.

The no-rinse sanitizer is designed to help organic producers protect quality while driving CIP efficiency.

The charges stemmed from a June 2018 outbreak of salmonellosis.

Food and beverage product contamination can happen in a couple of ways. Organisms in the product itself can be spread by equipment that hasn’t been cleaned properly, while employees can also transfer germs to product. For this reason, it’s essential for processing to occur in a wash-down environment.