Sanitation TechnologiesA Division Of Anderson Chemical Company
Meat & Poultry Industry
Stringent health standards necessitate specialized cleaner and a "complete" sanitation program to ensure food quality. Anderson has a full-line of cleaners/sanitizers and knowledgable service and field tech personnel to establish customized sanitation programs for our customers. Anderson's commitment is to assist our customers with the production of the highest quality food products.
- 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
- 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)