Many critical issues require attention in the production and processing of meat and fish, fruit and vegetables, and baked goods. The main issues are: perishable foods, germs on surfaces and equipment, cross-contamination, and the transmission of infections from employees to food. In addition, lawmakers and industry standards are making effective hygiene plans increasingly complex.

We offer foam detergents (COP = cleaning on place) for floors, tiles, equipment, chambers, and instruments as well as disinfectants and combined detergents and disinfectants. We also specialise in safe cleaning and disinfection for CIP processes.

Our specialists know what’s important for different plants, where the dangers are, and how you can confidently eliminate risks. We will develop an individual hygiene protocol for you and serve as your contact for process optimisation and new machines, for example for product innovations.

We will also train your employees to facilitate safe and profitable use of new equipment and processes. With our support you will be able to properly implement the HACCP system to identify risks and critical control points.

Cleaning systems: Know the current condition, calculate improvements

In addition to hygiene solutions, we are also your partner for safe and economical cleaning systems. With technical measuring equipment, we will analyse the current condition of your plants as well as parameters such as cleaning time, water, energy, operating supplies, etc. This provides you with knowledge to optimise your operations. Our service team can help you implement improvements. Learn more here.