Sanitizers for tools and surfaces
In order to avoid biofilm growth and control the bacteria contamination between foods and surfaces, it is critical to have a rigorous cleaning and sanitation regime.
Without the use of sanitizers, harmful residues can be left on tools and surfaces which can then be transferred to different food batches, contaminating a wider range of produce.
Monitoring the levels of sanitizer can help determine whether concentrations are high enough to effectively ‘clean’ the tools and surfaces, without leaving high sanitizer residues which can impact the quality of produce.
The concentration, temperature and contact time are three important factors that determine the sanitation effect. All should be monitored and controlled to ensure effective sanitation of produce.