Cold Aseptic Filling (CAF)

Cold Aseptic Filling (CAF)

Cold Aseptic Filling involves bottling a product at ambient temperatures. A cost effective and healthy way of packaging, it is used for bottling of a wide variety of dairy and beverage products.

Cleaning in Place (CIP)

Cleaning in Place (CIP)

Cleaning in Place involves the cleaning of the machinery and pipework using a mixture of chemicals, heat and water without dismantling or opening equipment.

Dip Tank and Chiller

Dip Tank and Chiller

Dip, dry or dump tanks and chillers are used to process a range of fresh produce and poultry products. These must be carefully controlled to ensure produce is safe for consumption.

Flume and Spray Bar

Flume and Spray Bar

Flume and spray bars are a critical process in preventing cross-contamination and reducing microbial counts on produce surfaces.

Irrigation Water

Irrigation Water

Irrigation water includes water required for the growth of crops both outside and indoor in more controlled environments.

Tools And Surfaces

Tools And Surfaces

Any tools and surfaces that come into contact with produce must be cleaned and sanitized. This is a critical process to prevent any cross contamination to other produce.

Contact our team to find out how we can support you

Content Hub

Our mission is to promote effective food and beverage safety to ensure that we can all eat and drink safely. Visit our content hub to find a number of helpful articles about food and beverage safety, sanitation control and best industry practice.

READ MORE

Why Kemio Technology?

Kemio technology offers significant advantages compared to alternative techniques for sanitizer control in food and beverage. Unlike traditional methods, Kemio has no user subjectivity and minimal user input which minimizes potential operator errors and variation in results.

VIEW PAGE