Part Soaking for Food Production

Part Soaking Program

Food processing operations can take steps to protect their facilities from microbial contamination by implementing routine disinfection and biofilm control* programs. Clean out of place, or COP sanitation and equipment part soaking is just one component of an effective sanitation program. Cleaning out of place allows operations to reach difficult to clean areas and parts, such as gaskets, belts, blades, grinder heads and extruder plates.

Sterilex Ultra Disinfectant Cleaner Solution 1 and Sterilex Ultra Activator Solution combine to provide a chemical scrub and disinfect areas that cannot be hand scrubbed effectively. Using these products together in a parts soak and grinder equipment disinfection program results in the following benefits:

  • Microbial baselining for your grinder, blender, and packaging equipment
  • Higher yields due to microbial reduction in areas not routinely cleaned
  • Improved regulatory compliance
  • Confidence in your process
* Biofilm label claims are approved for specific applications only. See product label for full label claims and usage instructions.

Part Soaking Program Download

To learn more about implementing our Part Soaking Program, please fill out the form below and click the Download button.

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Ground Meat
Abstract sketch of burger with ground meat patty highlighted
Shredded Produce
Abstract outline sketch of burger with shredded lettuce layer colored in green
Cut & Wrap
Abstract outline sketch of burger with 2 sliced cheese layers colored in yellow. Cut & Wrap.
Abstract sketch of soda can - beverage - colored in red
* The content provided on this webpage is provided for informational purposes only and does not supersede the product label requirements. Approved label claims may vary depending on geography, use site, organism, or other factors. Always refer to the product label for complete directions for use.
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