Food & Beverage

Q. is there any industry guidance on triple rinsing…any literature that you know of that this is the accepted standard for manual cleaning that you could provide me?
A. To our knowledge, there are no authoritative source documents to define how many times you should rinse glassware. The logic behind a triple rinse is that, in filling and emptying a vessel three times with water, each time you are diluting by 2 orders of magnitude. In theory . . .

Q: We have a washer that use both Detojet and a bleach cycle.   We would like to optimize.  Can we combine?  We have read the “Bleach with Detergents for Disinfection?” article. A: A key component of Detojet® Low Foaming Liquid Detergent is indeed sodium hypochlorite (per the SDS 2.5-10%). 

Q: How do you clean biofilm residuals and the fungus residue from mycoinsecticide? A: A mycoinsecticide is a microbial insecticide whose active ingredient is a living fungus that is pathogenic to a targeted group of pests, insects and other biocontrolled species.  It is used in industries from food production, biotech, cannabis and of course the laboratories supporting those industries. 

Q. Will Liquinox kill bacteria, yeast and molds in a nutritional food and beverage manufacturing facility? Has it been approved or verified for this purpose?

A. Alconox Inc. detergents assist in the removal of pathogenic residues, but they do not kill them, and none of the detergents from Alconox Inc. have sporicidal properties. We do speak, in our literature about how….

Q: Since foaming is so critical to COP methods, should operators be agitating the solution(s) to produce foam before and during manual cleanings?

A: Mechanical energy, agitation, and plain old elbow grease, are vital weapons in cleaning and Clean-Out-Of-Place applications. So we would recommend that wherever possible, mechanical energy be applied to remove unwanted residues from the surface we are trying to clean. This will