Equipment and Facility Solutions

Saniziting Systems Designed for the Toughest Equipment & Facility Wash Down Programs

Equipment and Plant residue are breeding grounds for bacteria, pathogens, and biofilm. To kill gram negative bacteria, and cause cell lysis, it is recommended that gram negative pathogen cells reach core temperature of 165 degrees C for longer than 15 minutes. While some food production processes may achieve this temperature, they may not reach the time duration required for a kill step. Even when the production process achieves this time and temperature kill step, the food product may still be exposed to downstream contamination in cooling and forming stations, post heating. This is true of all food processing equipment, regardless of food stuffs.

FoodSafe Technologies HACCP-based Equipment and facility sanitation products and systems are designed to provide solutions to difficult equipment, facility, and wash down programs.

EQUIPMENT

Xtru-Cleanse® Dry Process Equipment sanitizing system kills resident bacteria within equipment crevices. Proven to provide a pH organic acid kill to all forms of bacteria, including gram-negative bacteria Escherichia coli (E. coli), Salmonella, Campylobacter, Shigella, and Enterobacteriaceae, and gram-positive bacteria Listeria, Bacillus, Clostridium, Streptococcus and Staphylococcus. Closely matched into your food product dry delivery form, Xtru-Cleanse® pathogen elimination system is a 21 CFR Food Ingredient approved pre extrusion dough, and delivered into process forming equipment such as pasta machines, cookie forming extrusions, pet food kibbles extruders, and pet food formed treats. Once sanitized, the two-step process of the Xtru-Cleanse® pathogen elimination system quickly neutralizes any ongoing effect from the initial treatment, preventing any long term caustic equipment damage.

FACILITY

EPA-Registered and approved QuickCide® is a surface contact sanitizer used for floor, wall, and facility wash down sanitation, killing residue bacteria within your food production zones. Proven to provide a pH organic acid kill to all forms of bacteria, including gram-negative bacteria Escherichia coli (E. coli), Salmonella, Campylobacter, Shigella, and Enterobacteriaceae, and gram-positive bacteria Listeria, Bacillus, Clostridium, Streptococcus and Staphylococcus.