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, hygiene management systems, training and system 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.
There is no opportunity with fresh salads or fruit processing to carry out a thermal reduction step for control of microorganisms.
Fat fryers are used throughout various sectors of the food industry for the flash frying of products prior to chilling or freezing and packing.
Maintaining the cleanliness and appearance of floors is critical to safety and ensuring both employees and visitors perceive a facility the right way.
Nowhere is hand hygiene more important than in the food processing or food service industries.
Meeting the highest standards of performance, environmental sustainability and cost-in-use
It is important that any support company has the breadth of technical knowledge and industry expertise to understand your business and your challenges.
In addition to the microbial reduction processes required, cleaning and disinfection is an essential control employed to ensure the safe production of food.
“Cleaning is a prerequisite to safe food production”.
Foreign body control, mould control and allergen management are integral to the hygiene management systems within a Bakery.
Fresh Cut Fruit & Vegetables are microbiologically challenging as there is no opportunity to carry out a thermal reduction step to control microorganisms.
The natural flora on the skin of fish may be very different to that found in the gut and varies between fish and filter feeders, such as mussels and oysters.
The organisms of concern and focus in meat production are Salmonella spp. and Escherichia coli 0157.
Prevention of microbial contamination involves regulation and monitoring of the farms, slaughter and processing plants, handling and storage, validated cleaning procedures and adequate cooking of raw and processed poultry products.
Soils vary dependant on the process and include starch and mineral deposits in the early stages of processing, as well as carbonised and polymerised oils during and after the frying process.
