FOR IMMEDIATE RELEASE
In an industry where hygiene is so stringently regulated, applying the correct cleaning products and methods is of the utmost importance.
Adam Duxbury, Research and Development Chemist at West Yorkshire based chemical manufacturer and distributor Airedale Chemical, provides the company’s top tips for dairy manufacture and processing areas:
1. Choose the right product for your needs
There are many cleaning products on the market, all with their own merits and qualities. But it is important to select the right chemicals for your needs. Bleach may have been the obvious choice to cover all cleaning requirements at one point, but there are now an increasingly greater variety of products on the market. One of the most popular choices for the dairy industry is peracetic acid, also known as PAA. Its versatility and environmental credentials are just a couple of reasons it is emerging as one of the top choices for maintaining impeccable standards of hygiene in milking machines and parlours. A huge benefit is it rinses away completely and at low levels leaves no residue whatsoever, making it ideal for the dairy industry as it does not linger on surfaces, and so does not affect the taste or content of products such as milk, cheese and butter.
2. Consider the environment
Whilst it is vital to ensure all bacteria in your equipment and facilities are eradicated, this can have an adverse effect on the environment. Some of the harsher chlorine-based chemicals can go on to kill off the micro-organisms in our streams and waterways when washed away, as well as the creatures at the very bottom of the food chain.
Whilst PAA is a strong disinfectant it will not affect the micro-environment and is harmless as it breaks down into biodegradable base elements of acid, hydrogen and water due to its dilution rate. So, once rinsed away it is not a threat to organisms in our rivers. This makes it an ideal solution for processes such as circulation cleaning.
3. Protect your equipment
Some cleaning products, whilst effective in disinfecting facilities and equipment, can be so strong that they can cause damage. Ideally, equipment should be corrosion-resistant to allow thorough and rigorous cleansing without fear of damage. However, there are some products which are effective and non-corrosive, such as peracetic acid, which provide strong disinfecting and biocidal cleaning without causing damage to metal surfaces.
4. Keep up with increasing legislation
The dairy sector is governed by a raft of laws and guidelines which are ever-changing and updating. Regulations protecting animal welfare and the environment, plus legislation and recommendations from bodies such as the Food Standards Agency and DEFRA, all have influence over how dairy manufacturing areas must operate and be treated. It is important to keep abreast of these changes to not only operate within the correct laws, but also to provide the highest standards in hygiene for your customers and end users.
5. Safeguard the welfare of your operatives
The number one priority in any business is to ensure the health and safety of its employees. Within the dairy industry, the potential risks and hazards to staff are greater than many other industries. Providing the correct protection against the chemicals and equipment used is imperative. Many of the cleaning products used in industrial settings such as milking parlours and storage tanks are a much greater strength than those used domestically, and as such should be treated appropriately. Whilst bleach is viewed as a mild irritant to the skin, some newer, more sophisticated products have the potential to be more harmful. Understanding the labelling of hazardous chemicals is also essential to ensure the correct treatment and handling procedures are followed, and thus the potential for accidents and injuries is reduced.
For more information on utilising the correct chemicals safely and effectively throughout the dairy industry, visit www.airedalechemical.com.
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