Blogs

 

Keep those bristles in the brush – not in your products 

Sadly, stories of product recalls due to brush bristles being found in food are not as rare as they should be in NZ, largely due to the operators misunderstanding of correct tool use. Here’s a quick guide to help get a better understanding of the types of brushes available in NZ. […]

You really don’t need frustrations with paper towel dispensers

Why is it that just when you really need to dry your hands fast, the paper won’t dispense properly and you end up with a little bit of torn paper to dry your hands on? […]

How to combat metal corrosion in your food plant

In the food industry, there are two common materials that can be corroded under the wrong conditions, these being stainless steel and aluminium. With both materials, corrosion happens when the protective oxide layer is compromised, and this can happen in the following ways […]

Here’s six things your shadow boards must have to last the distance 

Shadow boards are fast becoming the norm in progressive food factories looking to implement systems like 5S and lean management […]

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[…]

Don’t be so sure about your skincare products

You might be thinking the skincare products we use are food approved – they must be fine for our people – don’t be too sure […]

How important is it that you have the right cleaning tool for the job?

We often find the wrong cleaning tools are used for an application where a better tool is available that is easier and quicker to use, more durable and poses less risk as a foreign matter hazard […]

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 […]

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[…]

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.

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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: […]