5S – just a nice idea or are you proving the benefits?

Most production and quality managers of food processing plants are well aware of what 5S is and can tell you how it was originally developed by the Japanese as a means for improving operational efficiencies […]

Automated cleaning – avoid trying to fit a square peg in a round hole

It is becoming more common in the industry now to automate the cleaning process of certain pieces of equipment in order to gain repeatable, reproducible cleaning and sanitation outcomes. There are some key points you need to be aware of to achieve this […]

Where do I start with so many mops?

Everywhere you look there’s a different type of mop, but it can be confusing trying to work out what the best type is for each job […]

Don’t be too quick to cut out elbow grease

Agitation is something that most of us try and get less of in our lives, however when it comes to cleaning we don’t want to cut this back […]

9 tips to improve your food allergen management

You only need to look at the MPI recall site and then search on what recalls are due to an undeclared allergen and you will get an impression that allergen management in New Zealand is indeed a problem.  Obviously not all of these cases are due to allergen management, however we’ve put together these 9 tips to help you improve your management of allergens in your business […]

What’s behind the ‘Break the cycle’ mentality?

This periodic rotation of sanitisers is generally regarded as “best practice” by most of the food safety think-tanks of today, but before making a decision to adopt this practice in your situation, there are four important points you really need to understand, in order to make an informed decision […]

Blowing down dairy powder plants – friend or foe?

Using compressed air to clean down critical hygiene areas in dairy powder plants seems the logical choice, but is it really the best one?  Dairy powder dust is combustible in certain conditions which creates an explosive atmosphere making the task of removing it more challenging […]

Export food to the EU? Beware of proposed chlorate limits

Our customers are advising that the EU are looking to impose a limit on the level of chlorates found on imported meat after finding the chlorates have come from either water or chemical residue from cleaning.  Here’s a link to more info on this new requirement […]

Do we have any “natural” green chemicals for food and beverage cleaning/hygiene, or just traditional type chemicals?

This is a question that is becoming more common, as companies look to do the right thing by their environmental and sustainability values, however the answer is not a simple one.


How do I quickly and effectively dry clean boot treads inside a dairy powder plant red line?

Our customers tell us of a number of issues that they have with this task that we’re sure you can relate to: […]

How do you clean rough surfaces if you can’t use a string mop?

Firstly, there is a bit of a caveat on this info – that is often you’ll find that there have been rough floors put in the wrong areas such as floors designed to be washed down with hoses put in[…]

Frustrated by failed audits?

From the first of February this year, 209 audits based on the new Version 8 standard from BRC, have had non-conformances for a reason that has a simple remedy. That equates to over 7% of all BRC[…]