Sanitisation of environments
Food companies must define and implement food safety programmes based on the principles of the HACCP, in particular for controlling the proliferation of bacteria, moulds, fungi and other microorganisms: the sanitisation technologies, services and products offered by SOL make it possible to prevent and control biological risk in production environments, including the various equipment they contain.
The sanitisation service originates from evidence that the shelf life of foods, even though they are package with gas mixtures of certified quality, can be at risk if the work environment does not meet the hygiene requirements imposed by European regulation852/2004: a sanitised and controlled environment makes it possible to produce food in greater safety avoiding batches which, if produced in poor environmental conditions, could develop for example moulds, shortening product life and with a high risk of returns with consequent economic and image damage.
Sanitisation by nebulising biocide products in a liquid state that leaves no residues in the environment, and maintaining environments healthy by filtering with SOL plant makes it possible, with low investment and running costs, to maintain a high level of production quality and food safety.
It is also possible to use ozone as biocide to maintain clean equipment and work areas to prevent cross-contamination of food and the subsequent risk of food borne illness. Therefore, one major concern is formation of biofilms on food processing equipment. Biofilms are simply layers of microorganisms binded tihtly to a surface and if a surface is not properly cleaned and sanitized these microorganisms can aggregate and form biofilms. Ozone can be used on knives, saws, tabletops, conveyor belts and packaging materials.