Schimmelbeseitigung Anwendungsbereiche

Food & Beverage Industry


In places were food is stored and prepared, there is an especially large number of potential sites for mold to grow, and sterility is an important quality standard.








According to the Food Hygiene Regulations (LMHV), any plant that manufactures, processes or markets food is obliged to ascertain work stages in the process flow that are critical for food safety, and consequently to systematically monitor and document as well as identify appropriate safety measures.

Food is an ideal breeding ground for microorganisms, and can be contaminated with residues and pollutants that threaten human health. Therefore strict regulations govern the production, storage, processing, and cooking of foods to protect consumers.

Sterility and the fight against mildew especially are factors that have a significant impact on industrial hygiene.

A high standard of quality offers competitive advantages in the long term, because consumers demand security in matters of hygiene.

Vallovapor© allows you to take the subject of "hygiene" into your own hands, without taking additional costs out of pocket. Our disinfection specialists are always on your side and will help develop solutions tailored to your individual requirements for germ-free surfaces and air.

Our hygiene concept provides safety in the food industry and ensures short downtime on the basis of our rapid process. We are happy to support our concepts through quality control culture tests and air sampling measurements on request.

In establishments where food is stored or processed, there are a large number of potential sites for the mold and microbes to form. Even in storage and refrigeration facilities at cold temperatures there is often increased mold growth. This depends not only on the industry’s general hygiene standard and a high degree of quality management, but also on the nature of the processed raw materials (most being already contaminated when delivered) and the construction design of the facilities. Often, bacteria and mold spores are transferred in production from storage facilities such as silos, and thus into or onto the food produced.

Furthermore, there is very often condensation in the production (depending on the operation) because many products are cooked or smoked (meat processing plants, supplement manufacturers, vegetable processing factories), which, over time, can lead to almost unsolvable problems with mold.

Also, ventilation systems and hard-to-reach places in production equipment (e.g., conveyor belts, interiors, etc.) are often a weak point in the general industrial hygiene regiment.

We will gladly plan a pilot project with you so that you can witness our innovative approach and our quality. Upon request, we also offer industrial clients service contracts to continuously provide this high standard of hygiene.
 
Frequently affected industries
  • Meat processing plants
  • Bakeries
  • Dairy farms
  • Breweries
  • Beverage Manufacturers


Main factors for mold and bacteria contami- nation in the food industry
  • Processes with high humidity promoting mold growth on surfaces (e.g., ceilings, walls, panels, etc.)
  • Contaminated materials, like, for example, cocoa beans, flour, etc.
  • Development of "Foreign Mold"
  • Vermin (Insects, rodents, etc.)