In a modern dairy, there is neither the time nor the resources for irregularities caused by poor hygiene. Therefore, cleaning must be performed systematically, in order for food safety to be 100% assured.
The major challenge of cleaning and disinfecting production facilities in dairies is to clean all surfaces effectively of bacteria, yeast, microbes, organic matter, lime and other coatings.
During this process, the combination of proper temperature, proper amount of water and choice of chemistry is critical.
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