‹ All industriesPoultry, protein, catfish, bakery, beverage, feed and grain
Food Processing
The swab comes back positive Tuesday. The audit is Thursday.
What builds up here
The soil
Protein and fat residueBlood and scald-tank filmRendered greaseBiofilm in drains and on beltsCarbonized product on ovensCaramelized sugar and starchMold in coolers
How we clean it
The method
Dry ice is the method here. Ovens, smokehouses, conveyors, baggers, mixers, slicers, motors and panels cleaned without water and without disassembly, and nothing left in the product zone — the CO₂ sublimates. Hot-water washing and foam handle floors, walls and drains.
Carbon dioxide is affirmed GRAS for direct food use under 21 CFR 184.1240.
What it costs you
Why it matters
Sanitation is the dominant cost of third shift. Water-free cleaning cuts the wet, dry, re-sanitize cycle, keeps moisture out of panels and bearings, and removes harborage that high-pressure water can aerosolize.
What’s driving it
USDA / FSIS
Continuous inspection in every meat and poultry plant
Continuous inspection in every meat and poultry plant
FDA FSMA
Preventive controls
Preventive controls
HACCP · SQF · BRCGS
Audits your retail and QSR customers write into contracts
Audits your retail and QSR customers write into contracts
NFPA 652
Flour, sugar and feed-mill dust
Flour, sugar and feed-mill dust