CLEANER/DISINFECTANT AND SANITIZER FOR FOOD/BEVERAGE RELATED INDUSTRY

Food and beverage industry require disinfectant and sanitizer to fulfill the standard of FOOD SAFETY. To achieve the ISO 20000, disinfection and sanitation both for hard surface/machine and skin/body are most important.

In the application : it require : cleaner/disinfectant and sanitizer with longer time activity, nonflammable material, and non irritant/non destructive material as high as possible.

P.T. VALETINDO produce range of cleaner/disinfectant and sanitizer for food and beverages industry

The aims to clean and sanitize in this industry are

  • Protect the product deteriorate due to bacteria, fungi, yeast growth.
  • Protect from bacteria contamination from outside part of the production area.
  • Keep uncontaminated condition in production area.

For preventing pathogenic contaminants as E collie 0157, Yeast, mould, Listeria m, Pseudomonas a, Salmonella t, Staphylococcus a, Aspergillus n, which will be contaminate from outside by operators, raw materials, also growth inside the production area as from incomplete cleaning and sanitation of vessel, equipments.

LIQUID CLEANER

  • SOAPY SURFACE CLEANER : a strong detergent cleaner (CIP), for equipment, instrument. Other application is spray cleaning for bottle washer/rack washer.
  • SOAPY HANDSCRUB : a surfactant based hand cleaner and sanitizer. Blue and mint smell.

LIQUID SANITIZER

  • SANIFRESH : a liquid hand and skin sanitizer, better than others and less toxic in applications.
  • SOAPY SURFACE SANITIZER : sanitizer for hard surface. For equipment, instrument.
  • SOAPY FUMIGAN : sanitizer for removing pathogenic contaminants in ward and OR.
  • SOAPY FOOT BATH : for foot/shoes sanitizer to prevent contamination from the shoes.
  • SOAPY ALCOSANI : a quaternary based sanitizer in strong alcohol, to final sanitizer, for dry and
  • Clean equipment, shoes, door knob etc.

OTHER APPLICATIONS (CLEANER AND SANITATION)

The aim of cleaning and sanitation :

  • Protection from pathogenic contamination.
  • reduce itchy feeling on bruise and faster healing from fresh wound.
  • non contaminated area sanitizer. (culture cultivated)

For preventing pathogenic contaminants : Methicillin resistant Staphylococcus aureus (MRSA), Vancomycin resistant Enterococcus (VRE), Hepatitis virus(HBV, HCV), Human Immunodefficiency Virus (HIV), E collie 0157

LIQUID CLEANER

  • SOAPY SURFACE CLEANER : a strong cleaner (CIP), for equipment, instrument. Other application is spray cleaning for bottle washer/rack washer.
  • SOAPY HANDSCRUB : a surfactant based hand cleaner and sanitizer.

    • LIQUID SANITIZER

    • SANIFRESH : a liquid hand and skin sanitizer, antisepsis.
    • SOAPY SURFACE SANITIZER : sanitizer for hard surface. For equipment, instrument.
    • SOAPY FUMIGAN : sanitizer for removing pathogenic contaminants in ward and OR.
    • SOAPY FOOT BATH : for foot/shoes sanitizer to prevent contamination from the shoes.

    CLEANER/DISINFECTANT AND SANITIZER range:

    • SOAPY EQUIPMENT DISINFECTANT: disinfect equipment/vessel, hard suface (wall, floor).
    • SOAPY SURFACE CLEANER: cleaner for all hard surface, equipment and vessel.
    • SOAPY HAND SCRUB: scrub hand, detergent to emulsify debris from the surface of hand.
    • SOAPY ENZYMATIC CLEANER: enzymatic detergent for blood, protein in laundry.
    • SOAPY DESCALER: for removing the rust and scale in the equipment.
    • SOAPY FUMIGAN: disinfect or sanitize the room. Both hard surface and air.
    • SOAPY HD: disinfectant without further flush.
    • SOAPY ALCOSANI: disinfectant without flush.
    • SOAPY SANIFRESH: sanitizer for skin and hand to eliminate unseen bacteria.
    • SOAPY FOOT BATH SANITIZER: sanitizer for foot, mat.

    APPLICATION PROGRAM P.T. VALETINDO

    1. Program presentation and goal definition.
    2. Standard operating procedure development.
    3. Application of the program and monitoring.
    4. Normal monitoring and discussion.
    5. Option : sanitizer check strip, appropriate cleaner/disinfectant and sanitizer, and equipment required.