With the many options available in the marketplace it can be confusing trying to decide which portable foamer is best for you. We have below suggested some key points to look for to enable you to make the correct decision and get the right foamer for your situation....
What is the best process for getting rid of mould or mildew? It is best to do a deep clean to remove what you can of the mould spores and stains they leave behind before looking at treatment options. Our recommendation for the deep clean would be to get access...
The great hand soap debate – gel or foam – when it comes to the workplace, which one is best and why? A lot of companies in the NZ food manufacturing space are making the switch from gel or liquid hand care products to foam ones, but is it just a fad? The answer is...
Firstly, let’s look at what areas of food processing chemicals MPI covers and what they don’t When it comes to cleaning and sanitising chemicals, the Ministry of Primary Industries (MPI) regulate these ‘maintenance compounds’ for both exporters and local market food...
The meat processing industry sometimes uses 82ºC water during the clean or more often as their final rinse step, however this old school thinking needs to be challenged. Using it as the final rinse was thought to serve two functions – to rinse off the sanitiser...
Firstly, let’s look at what enzymes are from a cleaning and hygiene perspective and also what they are not They are specialized types of proteins produced by microorganisms to help them break down food sources, and so make them easier to digest. In most cases this is...
