US Government and Military

US Government and Military

SuperKlean Washdown Products is increasingly becoming the #1 choice in mixing units for our guaranteed safety, durability, and long warranty. Competitive mixing station units have a tendency to leak steam and water, which can potentially cause harmful burns to users and severely compromise the function of the mixing unit. SuperKlean steam and cold water mixing stations and hot and cold water mixing stations never leak or cause steam buildup, making SuperKlean the most trusted supplier of washdown equipment.

US Government and military bases choose SuperKlean’s industrial sanitation equipment to perform their washdown procedures and ensure complete facility sanitation. An Army base in Hawaii implemented a SuperKlean DuraMix 3600 hot and cold water mixing station to stop hazardous leaking. An Air Force base in Alaska implemented a DuraMix 8000 steam & cold water mixing station with the SuperKlean DuraFlow hot water nozzle, washdown hose, and LifeSpan Hose Guard for extra hose protection against drag and tearing. The old mixing unit the base had been using became unrepairable due to constant leaking issues, so they switched to SuperKlean for their washdown supply and have achieved satisfactory, leak-free industrial sanitation. SuperKlean mixing units are specially designed with an intuitive steam poppet that automatically stops steam release when the water pressure is too low, ensuring excess steam does not leak into the hose where it can build pressure and potentially explode.

Military bases are large and must maintain sanitary conditions at all times. SuperKlean is trusted to meet strict sanitation protocols without lingering concerns for the safety of those handling the washdown equipment. From mixing stations to industrial nozzles, SuperKlean industrial sanitation equipment can handle the rigor of military based applications, guaranteed by our 3 year warranty. Check out what other industries trust SuperKlean for factory and plant sanitation under ‘Industries Served’ and experience what the safest and most trusted washdown brand has to offer.

Industrial

Industrial companies and businesses require industrial sanitation. Due to the nature of refineries, dirt, oil, chemicals, grime, and debris can build up and threaten your equipment and workers without adequate sanitation measures. SuperKlean’s plant sanitation equipment and PPE face shields can help refineries and their workers stay safe.

Daily Sanitation Process

Dirt, oils, chemicals, and debris can easily become embedded in cracks, pipes, walls, chimneys, doors, and equipment surfaces. The build-up of gunk over time can cause equipment to function slowly or improperly, increasing the likelihood of breaking or malfunctioning. Without adequately controlling build up, workers are put at a much higher risk of fire, increased air pollution, and chemical exposure. All in all, daily cleaning procedures must be taken for the overall health and safety of both the workers and the equipment.

There are several areas of the refinery that need to be cleaned regularly for optimal equipment performance, including drums, heat exchangers, pipes, towers, storage tanks, and transportation equipment to name a few. Industrial sanitation requires chemical cleaning agents and hot water washdown to break down oils and dirt. Steam is another extremely effective disinfecting agent for equipment surfaces and component parts. It is important for workers to have adequate PPE during the cleaning process when dealing with potentially harmful and acidic cleaning agents.

Sanitation during Refinery Turnarounds

A refinery turnaround is a scheduled shutdown of the facility for maintenance for an extended period of time. Turnarounds can last anywhere from a few weeks to a few months, usually occurring every 3-5 years to ensure safe operations and meet government regulations. While equipment is offline and shutdown, everything is cleaned, inspected, and repaired to reduce shutdown time and maintenance costs. Steam, chemical agents, mixing stations, and pressure washers are the most frequently used cleaning methods. All equipment, drums, tanks, pipes, and component parts are put through a steam phase to disinfect and a liquid chemical cleaning phase to degrease or degas equipment. Turnarounds require meticulous planning and careful execution – worker safety is of the upmost importance. Refineries often increase their workforce by thousands during a turnaround, so face shields, gloves, boots, and protective suits should be worn at all times to maximize worker safety. Steam, chemicals, and gas alone or improperly combined can be extremely dangerous, thus it is important to keep workers safe from exposure by using reliable plant sanitation equipment and appropriate levels of PPE.
Please feel free to browse SuperKlean mixing stations, industrial nozzles, hot water hoses, and PPE face shields used in industrial sanitation.

Pharmaceuticals

The Threats of Contamination

The manufacturing process of combining precise levels of organic and synthetic chemicals to create products such as perfume or medicine is an extremely delicate and meticulous process. Because these products generally require several ingredients, the risk of cross contamination is high and can be dangerous. Chemical residue or non-sanitized equipment can mix unwanted materials into the product, which can destroy its integrity all together or cause harmful reactions from even trace amounts. Chemical contamination renders products immediately unusable due to unknown or potentially significant effects on the body. Fortunately, contamination during chemical processing can be avoided with careful and detailed cleaning procedures.

Cleaning vs Sterilization vs Sanitation

Cleaning refers to the removal of all dirt and soils from surfaces using detergent. This includes equipment surfaces, floors, walls, and doors. Cleaning is effective in reducing biological contamination or unwanted bacteria, yeast, mold, or viruses, but further cleaning with sanitizing agents is necessary to control and eliminate microorganisms. Sterilization refers to the total elimination of microorganisms by heat or chemical agents, rendering the factory completely free of living organisms. Sanitation reduces the overall level of microorganisms by >99.9% through chemical agents or other methods such as steam or a combination of cleaning and sanitizing. The end result does not guarantee the complete absence of microorganisms, but it does guarantee that the germ level of the sanitized space is safe according to public health standards. Most manufacturing facilities clean and sanitize, while sterilizing important equipment used with various materials or products.

Sanitation Tips for Pharmaceuticals and Nutraceuticals

Pharmaceutical and nutraceutical factories are faced with the heightened challenge of maintaining a fully sanitized space due to the nature of their products. Environmental control in a pharmaceutical manufacturing facility should be the top priority by closely following the facility’s cleaning and sanitizing procedures. One way these factories maintain environmental control is through the use of cleanrooms, which are designed to minimize and control contamination. These cleanrooms allow for the manufacturing of sterile products void of microbial contamination by controlling the air quality, ventilation, air pressure, temperature and humidity, hazardous materials, and employee laundry and PPE. Cleanrooms should have a specified industrial sanitation and cleaning standard that must be met at all times. Gloved hands of staff should also be sanitized on a frequent basis with ethanol or isopropanol hand sanitizer. Outside the cleanroom, other processing areas, equipment, walls, and floors should also be regularly cleaned and sanitized through hot water washdown or detergents. Arguably one of the best and most effective cleaning and sanitation process is the use of steam. Steam breaks down dirt, grime, and microorganisms to a fully sanitized level, ensuring your products are free from contaminants. Consider using steam washdown equipment if your facility is equipped with a steam source to achieve proper sanitation. SuperKlean offers the safest and most effective factory sanitation equipment on the market. Our steam water mixing stations, industrial spray nozzles, and hot water washdown hoses and hose racks never leak steam or cause water to pool on your factory floors, creating even more dangerous opportunities for contamination. Trust SuperKlean Washdown Products for top of the line plant sanitation equipment!

Meat Processing

Food safety in the meat and poultry industry is regularly subjected to intense regulation and scrutiny, all for good reason. Both food and especially employee safety in meat and poultry plants are being questioned now more than ever due to how easily contamination can occur and illnesses can spread. Processing animals risk both re-contamination and cross contamination due to multi-step evisceration and product processing. Additionally, employees often work in very close quarters, increasing the risk to employee health and safety. Implementing established and thorough sanitation measures with proper training will help keep the meat, meat products, and employees safe.

Keeping Meat Processing Clean

Meat and poultry sanitation largely focus on the decontamination of meat during the evisceration process when risk of contamination is highest. Microorganisms usually exist on heavily colonized areas of the animal, such as the skin, hide, feathers, gastrointestinal tract, or rectum. Knives, hooks, saws, and other equipment need to be sanitized with hot water during the slaughter process to prevent contamination of the carcass. The type and number of microbes depends on both the animal and the environment. Because there is such a vast field of potential harmful microorganisms that can contaminate meat, the animal, environment, and employees must comply with strict protocols. Risk of contamination diminishes as the product moves from raw materials to processing and manufacturing, but it is vital to ensure complete sanitation in the initial stages of production.

Avoiding Contamination

The sanitation process of meat and poultry plants is usually an entire working shift after a 16-20 hour workday. This third shift at the end of the day is the most important step in keeping the plant running. It begins with turning off and locking all equipment to ensure no one is injured during cleaning. All floors, walls, machines, equipment, utensils, and tools receive a hot water washdown to remove visible debris. Next, all surfaces are treated with a foam cleaning agent, scrubbed if necessary, and sprayed again with hot water of at least 180° to sufficiently reduce microbe and bacteria presence. SuperKlean’s steam & cold water or hot & cold water mixing stations achieve the same hot water temperature every time so employees can ensure consistent and complete plant sanitation during the washdown process.

Employee Safety

To ensure sanitation is upheld throughout the day, employees must be diligent in sanitizing tools and surfaces after use, changing gear when necessary, and upholding safety training. Human interaction and employee handling can result in cross contamination, so workers should be equipped with adequate PPE that can be regularly changed if needed. PPE also promotes worker safety, and because of the close proximity to others, plant employees should wear face shields, masks, and gloves to further prevent spreading contamination to the product or other employees. Meat and poultry plants are subject to frequent and thorough testing, and inspectors from the U.S. Department of Agriculture Food Safety Inspection Service can halt production if plant and equipment sanitation standards are not met. SuperKlean is a dedicated advocate for food and employee safety through proper training with the right sanitation equipment. SuperKlean mixing stations, industrial nozzles, and hot water hoses are the best and safest washdown equipment in the industry. SuperKlean face shields and face masks not only help your employees stay safe against workplace health threats, but also provide an extra layer of protection against cross contamination. You work hard to maintain meat and poultry sanitation, let SuperKlean do the hard work for you!

Brewery Sanitation

Breweries of all types around the world trust SuperKlean sanitation hot water washdown products to keep their brewery floors clean with the least amount of hot water consumed. SuperKlean’s low-cost products allow breweries to space their hot water mixing stations closer together, saving considerable time and expense with shorter hoses. More hot water stations installed closer together results in more efficient sanitation. SuperKlean Products Used in Breweries and Benefits:

  • Low-cost and highly efficient 3600 Series Hot & Cold Mixing Stations are available in stainless steel and brass.
  • Ball valves offer easier on/off or use globe valves for more precise temperatures.
  • SuperKlean’s extensive line of industrial nozzles stand up strong with constant usage.

Why SuperKlean Products are Perfect for Breweries

As the demand for beer has increased significantly over the past few years, especially with craft beer gaining popularity in the market, so has the importance of brewery sanitation. Every beer maker understands that sanitation in the beer production process is crucial and many spend the early years of their career simply learning how to properly sanitize their brewery.  In fact, the FDA requires that every brewery must have GMP (Good Manufacturing Practices) in place in order to operate. This includes that the brewery’s hoses, drains, kegs, floors, tanks and hydrometers are all sanitized daily to meet these guidelines. Not only do brewers need to abide by these FDA mandates for sanitation purposes, the level of cleanliness in a factory affects the quality of the finished product. Every stage of the brewing process involves microbial activity. Most of these microbial activities are favorable to the brewing process; however, there are instances where unwanted microbial contamination may occur and affect the flavor and safety of the finished product. For example, the existence of Lactobacillus and Pedioccus can occur in a batch of beer and leave an undesirable flavor, consistency, and even make it harmful for consumption if the proper sanitation steps are not taken. So how can SuperKlean and our washdown supply offerings help your brewery to ensure sanitation guidelines are being followed and decrease the chance of microbial contamination? The first step is to make sure brewery floors are clean. SuperKlean’s low-cost 3600 Series Hot & Cold Mixing Stations have the ability to effectively sanitize in closer vicinities with 25 ft hoses, saving considerable time and expense with shorter hoses. Having more hot water stations positioned closer together results in more efficient sanitation. Our Hot & Cold Mixing Stations are available in stainless steel and brass to coordinate with the rest of your factory sanitation equipment. In addition, SuperKlean’s extensive line of industrial nozzles which include brewery hose nozzles and brewery spray nozzles stand the test of time even with daily usage as needed in breweries. Our Standard “Lite” Spray Nozzle is a favorite for our brewery customers due to how compact and light the product is, while packing the same industrial strength as our standard nozzles. Many breweries who use SuperKlean 3600 Series mixing stations prefer ball valves, which allow operators to turn water on or off with a simple quarter turn. Other breweries who require more precise temperature prefer 3600’s with globe valves. Breweries of all types around the world trust SuperKlean’s sanitation hot water washdown products to keep their brewery floors clean with the least amount of hot water consumed. Follow us along as we tour the factory of one of our brewery customers, New Jersey’s famous River Horse Brewing Company.

Wineries

Managing a Clean and Sanitary Winery

People love drinking wine and although there are ups and downs in the wine business, this revered beverage will always be valued by millions of consumers across the globe. In America alone there are an estimated 11,000 wineries, and the worldwide number is thought to be in excess of 300,000, ranging from small boutique wineries to extremely large, multinational wine companies.

Wine making is a complex artform, and some of the best winemakers in the world set the standard for managing the finest operations. Superklean Washdown Products recently visited one of these acclaimed winemakers, Alessio Carli, at the Dorcich Family Vineyards in California. Tucked away in the beautiful Uvas Valley, this family owned and operated winery is the culmination of generations of successful, estate wine production.

Alessio, a native of Sienna Italy, makes SuperKlean Hot & Cold Mixing stations and Standard winery nozzles important components in his strategy to sanitize his winery, both inside and outside. Please watch the attached video to see Alessio providing SuperKlean with a personal tour of Dorcich Family Vineyard.

Notable is how Alessio uses 10 low-cost SuperKlean 3600 Series Hot & Cold Water Mixers spread strategically through work areas, with short, 25-foot hoses that are easy to uncurl and replace on the 3600’s included hose rack. This reduces the amount of time that his workers need to spend dragging longer, harder to handle hoses around the winery. It also reduces wear and tear on the hoses and potential tripping over hoses left off the hose rack. Excessive dragging of hoses, especially over rough, concrete-type floors can cause microscopic abrasions to form on hot water hoses. This provides breeding grounds for unwanted bacteria and pathogens that the best wineries endeavor to minimize. He completes his assembly with several Standard nozzles. These winery nozzles are excellent for every application with variable spray patterns and a rear mounted lever to reduce hand fatigue. This combination of DuraMix 3600 Hot & Cold Water mixing unit, shorter washdown hose, and Standard winery nozzle is the popular set up for many wineries across the world. 

Alessio has trusted and used SuperKlean’s environmentally exceptional sanitation washdown products for over 17 years, and currently makes over 6,000 cases of wine, with varieties including cabernet, merlot, Syrah, chardonnay and sauvignon blanc. If your travels bring you to the vast Northern California wine region, please make sure to make Dorcich Family Vineyards a destination you will treasure forever.

SuperKlean’s wide range of fine sanitation products for wineries are available from many distributors across the world. For more information on SuperKlean Washdown Products, please visit www.superklean.com.

Dairy Industry

SuperKlean washdown products helps dairy product manufacturers meet the quick, temperature regulated, and highly sanitized equipment and facility requirements involved in working with easily spoiled ingredients. From milk to cheese to chocolate, SuperKlean sanitation equipment is trusted by dairy processors across the country to destroy harmful bacteria and unwanted pathogens that linger and grow in the facility and equipment, ensuring your dairy products are always safe and shelf stable. Top SuperKlean products for Dairy Processing:

  • DuraMix 8000 Steam & Cold-Water Mixing Stations for ultimate safety and sanitation
  • DuraFlow Industrial Spray Nozzles are insulated to effectively handle high temperatures and hold up to the continuous factory cleaning requirements
  • SuperKlean hose swivel adapters feature long-lasting O-ring construction that never leaks or drips excess standing water
  • SuperKlean’s exclusive LifeSpan internal hose guards make hot water hoses last longer

Spoiled Milk?

Dairy processing presents unique challenges in a difficult working environment due to the processing of highly perishable items. Dairy products in the form of milk, cheese, ice cream, and chocolate must have a rapid and controlled system for production, processing, and packaging to ensure the integrity and hygiene of the product is not compromised. Since dairy products risk spoilage in an open environment, periodic washdown and cleaning of the equipment and packaging area is required to avoid contamination of microorganisms, dirt, and pathogens in the finished product.

The Food Safety Modernization Act requires that personnel hygiene, handling of ingredients, packaging material, finished products, processing and packaging equipment, fermentation and aging rooms, storage areas, and the whole factory environment maintain supreme sanitary conditions through industrial hose down. SuperKlean’s washdown supply provides the best, most environmentally friendly washdown equipment for continuous daily plant sanitation in a highly perishable and easily spoiled environment. The fundamental ingredient of dairy processing, milk, runs a high risk of fouling. This occurs when undesirable protein and mineral milk deposits form an unhygienic film on heat transfer equipment surfaces and walls due to long production runs. Milk fouling can greatly threaten the safety and shelf stability of your product by transferring unwanted milk deposits. To combat this, industrial sanitation largely relies on thermal disinfection through the use of hot water or steam. Our DuraMix 8000 Steam & Cold Water Mixer commonly used in dairy plants combines steam and cold water to achieve the proper hot water temperature levels to penetrate and sanitize harmful pathogenic and spoilage microorganisms. If your factory is not equipped with a steam source, our DuraMix 3600 Hot & Cold Water Mixer also achieves the same level of equipment and facility sanitation by mixing hot and cold water to achieve the proper disinfecting temperature.
Plant sanitation equipment can get expensive, and that’s why SuperKlean’s washdown hoses, insulated water nozzles, and hot water hose fittings are designed endure the continuous and strenuous usage required in a dairy plant. Our industrial nozzles and hoses withstand high temperatures and can be equipped with our specially designed ball swivel adapters (nozzle to hose connector) and internal hose guards to handle even more extensive use. The O-ring design of our ball swivel fittings last considerably longer and allow for natural wrist movement, making them much less prone to becoming loose and leaking unwelcome water onto factory floors where harmful pathogens can grow and threaten the safety of your operation and dairy products. Dairy processors across the country maintain the highest level of facility sanitation by using SuperKlean Washdown Products – the best and most trusted factory sanitation equipment on the market!

Commercial

As commercial businesses begin to reopen, the health and reputation of many businesses rests on the sanitation standards implemented behind the scenes. Food safety refers to the proper practice of preparing and storing food to avoid contamination or foodborne illnesses. Safety not only pertains to food and ingredients, but the workspace, equipment, surfaces, floors, and employees as well. As you prepare your business for customers, consider the following best practices for commercial workplace sanitation.

Have Visible Cleanliness

Restaurants, bakeries, and food retailers must maintain visible cleanliness in both the front and back of the business. Personal hygiene requirements, increased distancing measures, and frequent cleaning periods will protect customers and employees, ensuring your business produces consistent products. Well-kept food service establishments are driven by enforced sanitation practices that keep the workplace orderly and clean. Customers and employees alike will have more peace of mind in a visibly sanitized space.

Wash Down Absolutely Everything

The kitchen and food prep stations can be highly contaminable areas if not routinely cleaned. The risk of cross contamination is increased commercial businesses with many ingredients or products and careless equipment sanitation. Dirty utensils, equipment, and surfaces should be hosed down with water of at least 180°F to be fully sanitized. Different cutting boards and utensils should be used for separate products to avoid cross contamination or allergic reactions. Walls and floors must also be cleaned of fallen food particles or puddles where bacteria can grow. Employees in the kitchen must also uphold personal sanitation practices by washing their hands, aprons, and towels regularly.

Bacterial Growth in Storage and Equipment

Food storage containers and other machines often have many parts or are difficult and time consuming to clean. However, it is vital that these instruments stay clean so that no leftover food or growing bacteria threatens the next batch. Warm environments, such as proofing cabinets, are ideal environments for bacteria to live and should be hosed down and sanitized on a daily basis. Cold storage should also be cleaned on a daily basis to not only avoid bacteria, but to also ensure temperatures and labels are accurate. For large equipment, storage spaces, and the kitchen in general, including walls and floors, a commercial hose down of the entire area with very hot water and sanitizer is sufficient.

Employee Safety

Personal hygiene is crucial for the sake of yourself and those around you. Careful attention to employee health and safety measures makes all the difference in ensuring human interaction does not cause cross contamination. Businesses should have strict protocols for food handlers to avoid transmission of pathogens and other microorganisms to the food, each other, or the environment. Hand washing, clean clothes, tied or covered hair, and PPE such as gloves, masks, and face shields should be a priority for all employees. Hand washing should occur frequently and regularly throughout the day. SuperKlean’s mixing stations, hot water hoses, and insulated nozzles are perfectly designed to reach every nook and cranny of your business during the commercial hose down process. Our regulated temperature steam & cold water or hot & cold water mixing stations provide an easy, yet thorough cleaning process with long hoses and comfortable handheld water guns. Commercial industries across the world trust SuperKlean to keep their kitchens and business clean, safe, and consistent.

Beverage Industry

Beverage plant sanitation is important to avoid contamination of both raw materials and equipment. Because soils found in beverage plants mostly contain sugar and are water soluble, cleaning and control of microbes is much more manageable than alcoholic beverage plants.

Threats in Beverage Production

Beverages are a complex blend of a variety of compounds, leaving room for cross contamination and undesirable compounds. The most common bacteria that has threatened the beverage industry for decades is known as Alicyclobacillus, a thermoacidophilic, spore-forming spoilage bacterium. The spores of Alicyclobacillus are heat resistant and survive for long periods in fruit concentrates, constantly threatening the juice industry. Nutritionally rich beverages are ideal sources for microbial growth and survival, and spoilage usually presents as off-flavors or odors. The risk of mycotoxins is related to health hazards and economic losses in the beverage industry. While Alicyclobacillus has been widely studied and can be treated with chemical or physical interventions, microbial cross contamination can easily occur during any stage of production, from raw material harvesting to manufacturing to packaging. The best way to ensure the integrity of your beverage is to maintain a meticulously clean and controlled environment.

Types of Contamination

Contamination is the introduction of microbiological, chemical, or foreign impurities. There are three types of contamination found in beverage processing: microbial contamination, particle contamination, and cross contamination. Microbial contamination is the most harmful because it involves harmful bacteria or mold that can cause illness. These microbes typically find their way into products through human interaction, thus proper employee safety and handling should be emphasized and monitored. Particle contamination occurs when particles such as dust contaminate the product during production or packaging. A harmful level of particles is usually the result of poor facility design or lack of air filtration. Finally, cross contamination typically occurs during the production stage when either manufacturing equipment for different products and ingredients was not properly sanitized or when employees handle multiple products without sanitizing.

Implementing Best Sanitation Practices

Preventing contamination begins with proper facility sanitation. A reliable, highly used method is hot water sanitizing with washdown equipment. Wall-mounted mixing stations combine either steam or cold water with hot water to achieve the perfect temperature for hot water sanitation. Using an industrial hot water gun, manufacturing equipment surfaces should be sanitized with water of at least 180° for 15 minutes. A cleaning compound or chemical sanitizer aids in penetrating resistant microbes. Packaging areas risk high exposure to contamination and should be cleaned throughout the day with the same method. Periodic washdowns, eliminating standing water, and thorough cleaning at the end of the day ensures the quality and integrity of any beverage materials. Hygiene is ultimately embedded in the facility design, so adequate filtration and the use of sanitary water, air, and steam is vital for production and packaging. Adhering to strict safety and handling requirements should be the forefront of any plant and its employees. Having a cleaning schedule and proper safety training and enforcement is of the upmost importance to ensure greater control of the quality process. SuperKlean has worked closely with beverage and juice producers who use our washdown equipment to comply with industry standards and guarantee manufacturing success. SuperKlean mixing stations, industrial nozzles, and hot water hoses are designed to achieve maximum sanitation and will help your beverage plant stay microbe free.

Animal Product

Food safety in the meat and poultry industry is regularly subjected to intense regulation and scrutiny, all for good reason. Both food and especially employee safety in meat and poultry plants are being questioned now more than ever due to how easily contamination can occur and illnesses can spread. Processing animals risk both re-contamination and cross contamination due to multi-step evisceration and product processing. Additionally, employees often work in very close quarters, increasing the risk to employee health and safety. Implementing established and thorough sanitation measures with proper training will help keep the meat, meat products, and employees safe.

Keeping Meat Processing Clean

Meat and poultry sanitation largely focus on the decontamination of meat during the evisceration process when risk of contamination is highest. Microorganisms usually exist on heavily colonized areas of the animal, such as the skin, hide, feathers, gastrointestinal tract, or rectum. Knives, hooks, saws, and other equipment need to be sanitized with hot water during the slaughter process to prevent contamination of the carcass. The type and number of microbes depends on both the animal and the environment. Because there is such a vast field of potential harmful microorganisms that can contaminate meat, the animal, environment, and employees must comply with strict protocols. Risk of contamination diminishes as the product moves from raw materials to processing and manufacturing, but it is vital to ensure complete sanitation in the initial stages of production.

Avoiding Contamination

The sanitation process of meat and poultry plants is usually an entire working shift after a 16-20 hour workday. This third shift at the end of the day is the most important step in keeping the plant running. It begins with turning off and locking all equipment to ensure no one is injured during cleaning. All floors, walls, machines, equipment, utensils, and tools receive a hot water washdown to remove visible debris. Next, all surfaces are treated with a foam cleaning agent, scrubbed if necessary, and sprayed again with hot water of at least 180° to sufficiently reduce microbe and bacteria presence. SuperKlean’s steam & cold water or hot & cold water mixing stations achieve the same hot water temperature every time so employees can ensure consistent and complete plant sanitation during the washdown process.

Employee Safety

To ensure sanitation is upheld throughout the day, employees must be diligent in sanitizing tools and surfaces after use, changing gear when necessary, and upholding safety training. Human interaction and employee handling can result in cross contamination, so workers should be equipped with adequate PPE that can be regularly changed if needed. PPE also promotes worker safety, and because of the close proximity to others, plant employees should wear face shields, masks, and gloves to further prevent spreading contamination to the product or other employees. Meat and poultry plants are subject to frequent and thorough testing, and inspectors from the U.S. Department of Agriculture Food Safety Inspection Service can halt production if plant and equipment sanitation standards are not met. SuperKlean is a dedicated advocate for food and employee safety through proper training with the right sanitation equipment. SuperKlean mixing stations, industrial nozzles, and hot water hoses are the best and safest washdown equipment in the industry. SuperKlean face shields and face masks not only help your employees stay safe against workplace health threats, but also provide an extra layer of protection against cross contamination. You work hard to maintain meat and poultry sanitation, let SuperKlean do the hard work for you!

Food Processing

SuperKlean washdown products are used in dozens of food processing vertical markets across the globe. From Papa John’s pizza sauce to Kellogg’s Pop-Tarts, SuperKlean helps thousands of food producers keep bacteria and pathogens away, allowing for safest, most pristine products available on local grocery shelves. Top SuperKlean products used in Food Processing:

  • DuraMix 8000 Steam & Cold-Water Mixing Stations for ultimate safety and sanitation.
  • DuraFlow Industrial Spray Nozzles hold up to the continuous factory and plant cleaning requirements.
  • SuperKlean swivel hose barb adapters feature long-lasting O-ring construction and added length for safer hose double-banding
  • SuperKlean’s exclusive LifeSpan internal hose guards make hot water hoses last longer!

Food Safety and Sanitation in a time of Bacteria, Viruses, and Global Pandemics

2020 has raised unprecedented and alarming concerns for consumers surrounding food sources, food processing, and overall food supply chain management. In this time of fear and uncertainty, food processors are faced with an increasing demand for proven safety measures to be diligently put into practice. Food safety is an ever growing concern for consumers worldwide, and as members of the food supply chain, it is our duty to ensure facility sanitation and washdown supply exceed consumer safety expectations and requirements.

What threatens the integrity of food processing? Biological contaminants, or pathogens, are not only found in food, but also contaminate water and linger on surfaces. Harmful bacteria, such as E. coli and Salmonella, viruses, mold, and parasites can grow and reproduce rapidly once in contact with food products, spreading through food handling and consumption. Utensils, processing equipment, piping, floors, walls, corners, and crevices all have the potential to harbor contaminants and pathogens. If not properly addressed, these unwelcomed guests may find their way into distribution or harm the integrity of your manufacturing.
How can we avoid this? Food processors must implement the proper food safety measures and plant sanitation equipment to prevent any cross contamination or foodborne illnesses. Effective cleaning and plant sanitation washdown procedures greatly reduce the risk of food contamination and harm to consumers. Steam and hot water are extremely effective measures for removing soils on surfaces – grease, food residue, oil, and dirt – as well as bacteria lingering underneath. Not only does steam and hot water kill more germs and bacteria than cold water, but the FDA requires contaminated surfaces to be cleaned with hot water of at least 180°F for proper sterilization. Washdown equipment should be available throughout the plant so sanitation protocols can be effectively met in all areas of production. Having a dedicated and educated safety and maintenance team to encourage and enforce safe practices is a vital component of food processing.
SuperKlean is a dedicated partner in providing the best and safest washdown products carefully designed to be the most effective plant and factory sanitation equipment. Please read the Technology Overview for a more detailed look at the preferred and trusted washdown equipment for industrial sanitation.