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We work with customers on devising and implementing successful aerial disinfection plans in specific high hygiene food processing environments such as cheese manufacturing, salad, sandwich, ready meals, cooked meats and dairies.
Known as ‘Fogging’ it is estimated that 50% of chilled food manufacturers carry out this technique alongside normal cleaning and disinfection routines. There may be a need to fog in certain food processing environments to ensure a reduction in airborne microorganisms that may have come from low risk areas, people and fabric of the building or as aerosols from the cleaning process. If there is a problem with moulds and spores in environments, whether in ‘low’ or ‘high risk’ areas, fogging of an airspace with a peracetic disinfectant can be carried out. The first step our teams recommend is to carry out surface and air microbiological sampling as part of the factory hygiene procedure which should identify where there is a need for fogging. Unacceptably high airborne or surface counts may warrant corrective action.
Commenting on the procedure, Darren Saunders from Holchem, said:
Our team of experts work with our customers to confirm if fogging needs to take place, and then recommend the correct equipment, procedures and monitoring. We have worked within the food processing sector for decades and understand the correct and effective hygiene plans that need to be put into place. It is important to remember that fogging should only be conducted after all cleaning and disinfection of food contact surfaces has taken place. It should not be used as an alternative to surface disinfection.
Further information on fogging is available.