By Matt Hale, International Sales & Marketing Director, HRS Heat Exchangers
The first duty of any food or drink manufacturer is to supply its consumers with a product that is safe. Due to their organic nature, some of the most wholesome and natural products, such as milk, cheese, yoghurt, fruit and vegetables, and meat products are all subject to spoilage by biological organisms including bacteria and fungi. While maintaining good equipment hygiene through the use of effective protocols, such as Cleaning-in-Place systems, is essential, it is also economically important that perfectly usable product is not discarded as part of routine cleaning operations.