Sanitation Technologies

A Division Of Anderson Chemical Company
 

Fruit & Vegetable Industry

Anderson has been a leader in food plant sanitation for over a 100 years.  We provide a "complete approach" to sanitation through state-of-the-art sanitation products, control equipment, qualified personnel, customer tech service and customer training programs.

Fruit & Vegetable Industry Info Sheets

Technical Services

Laboratory Services

Laboratory services that provide value for the food facility’s problem solving
  • To determine optimal choice of products to handle a food plant’s water chemistry. Water chemistry analysis is done on makeup waters that are utilized for cleaning solutions and sanitizing solutions.
  • To determine soil composition on equipment surfaces (such as heat transfer surfaces or RO/UF membrane systems) to gain knowledge on “Best Practices” for cleaning products and cleaning procedures.
  • Use of wet chemistry to determine best means to remove (dissolve or react with) stubborn/difficult food facility soils.

Lab Tools & Methods

Lab Testing Tools and Methods that help us accomplish our problem solving

  • Water Analysis (e.g., alkalinity, conductivity, Ca and Mg hardness, iron, manganese, etc.)
  • Fourier Transform Infrared Analysis (FTIR)
  • Scanning Electron Microscope (SEM)
  • Inductively Coupled Plasma (ICP)
  • SEM/EDS or Scanning Electron Microscopy/Energy Dispersive Spectroscopy
  • XPS – ESCA or X-ray Photoelectron Spectroscopy and Electron Spectroscopy for Chemical Analysis

Field Technical Support

Field Technical Support

  • RO/NF/UF/MF Membrane Systems expertise in developing cleaning & sanitizing programs. Improve system performance and reduce overall costs
  • CIP System validation and troubleshooting
  • Assist with food facility sanitation audits
  • Assist in design/build parameters for chemical dispensing and control equipment for membrane systems, CIP systems, and environmental cleaning and sanitizing applications
  • Assist in troubleshooting equipment food film issues
  • Assist in troubleshooting microbiological issues
  • Develop training information and programs for food facility management, supervisors, and operators in all areas of food plant sanitation
  • Develop means to provide food facility operational savings, including: water savings, effluent reduction, energy savings, decrease in labor utilization, increased production times (decreased cleaning times)
  • Assist in all areas to evaluate and improve plant sanitation programs
  • Provide feedback and involvement in improving cleaning and sanitizing products including development of new products and niche products (to reduce costs, improve results, and/or reduce cleaning times)