In a world where there are daily threats to food safety as a result of unprecedented, changing and often unforeseeable issues, the challenges to be addressed involve thinking outside the box of incremental adjustment and finding new, sustainable options for approaching our work. This means continuously anticipating change.
The Kersia team, from sales to scientists, work closely with businesses to advise on best practice including: the selection and application of cleaning and disinfection products, dosing and control, pathogen management, allergen management, cleaning advice, cleaning optimisation, hygiene management systems, training, audit and review.
Interim cleaning is a general term used to describe cleaning activities that take part on processing lines during production operations.
Surface cleaning is carried out as a wet or dry process depending on the potential soils present, the product, the process and the type of production equipment.
After the cleaning of surfaces and equipment, there may be a need to reduce any residual microorganisms present to a safe level by using a disinfectant.
There may be a need to fog in certain food processes to effect a reduction in airborne microorganisms.
The cleaning of complete items of plant or pipeline without dismantling or opening of the equipment, and with little or no manual involvement on the part of the operator.
Washing machines come in a variety of forms, generally being built for the cleaning of a specific type of item.
Membrane technology is a proven separation method used on the molecular and ionic levels. Since the 1970s, this technique has been adapted for use in the dairy industry.
The conveyor system on a dairy or beverage plant provides a vital link between the individual machines.
Maintaining the cleanliness and appearance of floors is critical to safety and ensuring both employees and visitors perceive a facility the right way.
Hand hygiene is important in the food & beverage processing and food service industries.
Kersia products meet the highest standards of performance, environmental sustainability and cost-in-use when used with the correct chemical dilution and application equipment.
It is important that any support company has the breadth of technical knowledge and industry expertise to understand your business and your challenges
The cheese industry in the UK is somewhat fragmented. With a 14% value share, Tesco Plc remained the leading player in the UK cheese market in 2017, followed by Dairy Crest Group Plc, with a 10% value share.
The Ice Cream Production industry includes the production of take-home ice cream, impulse ice cream, frozen yoghurt and sorbet.
Whilst the number of UK dairy cows has decreased, the yield per cow has increased by 93% since 1975. As a result, total domestic milk production has increased by 9% over the period.
Companies in the Yoghurt and Other Dairy Product Processing industry produce items such as yoghurt, powdered milk, whey and lactose.
