Sanitizers for CAF lines

The most common sanitizers in the CAF process are peracetic acid (PAA) and hydrogen peroxide (H2O2). Both of these chemicals are known for not leaving any ‘toxic’ residue behind, which is viewed as healthier for food and beverage produce.

Sanitizing of produce is crucial to the quality of final produce. Sanitizers must be measured at a series of Hazard Analysis and Critical Control Points(HACCP) to ensure that they are not being over or under dosed with sanitizer. Test frequency and results are closely monitored by internal quality departments as well as external regulators and buyers who will audit the facility. The exact sanitizer concentration and test frequency is often determined by the quality control department of the manufacturer but can also come from packaging line vendors or produce buyers.


  • Get repeatable and reliable results each time. Kemio minimises user input to deliver consistent results from all operators.
  • Reduce uncertainty of test results by enabling operators to act on clear pass/fail results based on your specification.
  • Kemio is suitable for all users, with clear visual instructions which requires user training. Clear visual instructions guide the user and minimises chances for error.
  • Suitable for all sample types, Kemio is not affected by coloured or turbid samples.
  • Reduce expensive laboratory tests with Kemio spot checks.
  • Measure free chlorine, combined chlorine, total chlorine, chlorine dioxide, chlorite and PAA on one instrument.
  • Personalise your Kemio by adding your unique test and application information to improve traceability and provide a complete dataset.
  • Go paperless and protect your data to meet your compliance requirements. The integrated data log summarises 10,000 results to provide a traceable, auditable dataset.
What are the most common sanitizers for use with CAF Iines?

The most common sanitizer in the CAF process is currently peracetic acid (PAA). Unlike chlorine based sanitizers, PAA does not leave any ‘toxic’ residue on the produce.

Where are the critical control points (CCP) in the production line?

Critical Control Points can vary depending on the producer or process. However common test points are required where the caps of PET bottles are sterilized, and for sterilization inside and outside of the bottle. In addition to the bottle itself, the packaging machine needs to be sterilized, this ensures that the aseptic status is maintained across the whole system.

Why would do some producers use peracetic acid(PAA) whilst others prefer hydrogen peroxide (H2O2)?

The choice of sanitizer will depend on the producer, buyer or regulator, and sometimes requires combining the demands of multiple parties.

These parties may decide on a sanitation method because of the packaging materials. Products with PET bottles often use PAA as a sanitizer because it is known to be more stable than hydrogen peroxide. However, for other combinations, hydrogen peroxide is preferred.

I am seeing an increasing use of CAF lines, is this a growing trend?

Overall, CAF technology is seen as a more cost-effective and safe option for food and beverage manufacturing.

It is known to increase the production speed and requires less energy and sanitizers in the whole packaging process. In addition, CAF technology limits the number of Critical Control Points as it only requires testing on sanitizer residue in an empty package. All this makes CAF technology a growing trend across the food and beverage industry.

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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.