Food

The risks of biological contamination can largely be kept under control by acting on:
  • correctness of handling operations.
  • correct cleaning and sanitising procedures.

Handling of improperly washed equipment and utensils can promote the proliferation of biofilm in the environment, equipment/circuits and products.

For these simple reasons, we advise companies in the food industry by identifying products and utilisation plans in line with individual requirements to achieve hygienic process improvement:
  • washing CIP (alkaline detergents and acidic detergents; single-component alkaline detergents)
  • plant and workplace cleaning (alkaline foams, acid foams, alcohol-based sanitisers or peroxides).
Chemie Alimentare