Friday, January 17, 2020

Establishing a Clean Break in Production

A clean break is a defined production break that involves a documented, verified, and validated cleaning and sanitation process of all food/product contact surfaces. Clean breaks are used to establish lots to trace their products and limit the quantity or product recalled in case of a contamination. Similar to a firebreak in a forest, a clean break gives you that line of safety.  Some municipalities will clear out a section of the forest to act as a “clean break” so that in case of a fire, you have a line of containment already in place. Preventive measures are always hard to value, because like insurance, it is hoped to be a sunk cost that has no return on investment. However, if it is used, its value is tremendous.

Now the problem is, what happens if you cannot defend your clean break? If your clean break cannot be defended during a recall, then as far as an investigator is concerned, you didn’t have one.  When that happens, your recall will grow. In October 2018, McCain Foods recalled 63 different products back to a shipped date of January 1, 2016 because they didn’t have a more recent clean break. In order to defend your chosen sanitation method, you must understand decontamination and sterilization. The traditional sanitation methods do kill – you see the log reduction right on the label of the products – 99.9% antibacterial, and so on. However, these methods can have difficulty guaranteeing that all organisms have been contacted or contacted with the proper effective dosage. Even ozone, which is an effective method, doesn’t hold the concentration very long, which makes it difficult to do larger areas. Alternatively, chlorine dioxide gas is able to achieve a complete 6-log sporicidal decontamination of all surfaces within a space, including hard-to-reach areas such as cracks and crevices, because it is a true gas above -40 degrees and its molecule size is smaller than the smallest virus. Because ClorDiSys Solutions’ process is pure and dry, our chlorine dioxide gas doesn’t leave a residue. Once the gas has been removed, the area is safe and does not require additional cleanup. ClorDiSys’ approach to process control has enabled us to be trusted to keep critical environments safe, including 31 of the Top 100 food manufacturers.

To learn more about utilizing chlorine dioxide gas for a clean break in production, email us or call us at (908) 236-4100.

Friday, January 10, 2020

Learn Something New in the New Year!

Happy New Year! We are kicking off 2020 webinars with our January presentations starting next week. We reviewed all of our offerings at the end of 2019, reconfigured some designs, and reevaluated topics, so we are really looking forward to showing you the result.

JANUARY 14 – 1:00PM EST
CD Gas 101: An Intro to its Process and Applications
This webinar is for all industries looking to improve their sanitation and decontamination. We will discuss the chemical characteristics of chlorine dioxide gas and how they enable it to provide a highly effective decontamination. Applications for using CD gas as well as products and services will also be presented. This 30 minute webinar begins at 1pm Eastern.

JANUARY 14 – 2:00PM EST
Ultraviolet Light Disinfection 101
A webinar for those in all industries who are interested in learning about UV-C light disinfection for contamination control. We will discuss the properties, efficacy, safety, and use applications for ultraviolet light disinfection along with product information and specifications. This 30 minute webinar begins at 2pm Eastern.

JANUARY 16 – 1:00PM EST
Chlorine Dioxide Gas vs. Hydrogen Peroxide Vapor
This webinar is for life science and pharmaceutical professionals who are current hydrogen peroxide vapor users, or looking to choose between the two decontamination methods. We will discuss the chemical differences which affect their efficacy and safety for a variety of applications. Case studies, material compatibility data, and other referenced information will also be presented. This 30 minute webinar begins at 1pm Eastern.

JANUARY 16 – 2:00PM EST
Clean Break in Food and Pharmaceutical Production
This webinar is for food safety and pharmaceutical professionals who would learn about implimenting a clean break by using chlorine dioxide gas. This "certified clean" event will provide a sterility marker in case of a contamination in order to limit the size and severity of a recall. We will discuss why chlorine dioxide can be used to prove a clean break as well as case studies and documentation. This 30 minute webinar begins at 2pm Eastern.

JANUARY 22 – 1:00PM EST
Ask the Experts
Join us for an open Q&A session with experts from our various industry sectors on the line to answer any questions you may have about contamination control. Questions can be public or private allowing you to ask about sensitive situations if needed. Experts will be available to answer questions regarding:
  • Chlorine dioxide gas decontamination
  • UV-C disinfection
  • Comparisons to other disinfection/decontamination methods
  • Product sterilization
  • Facility decontamination
  • Inactivation of Pinworm Eggs
  • Inactivation of Beta Lactams

It is not too late to register for our free webinars this month. Additional information and registration can be viewed here. Be sure to keep checking back, because we have new presentations in the coming months including Recall Prevention and Response, Non-microbial Contaminants, Decontaminating Low-Moisture and Dry Environments, Architecture & Engineering: Lab Planning with Implementation of Chlorine Dioxide, and more.

Establishing a Clean Break in Production

A clean break is a defined production break that involves a documented, verified, and validated cleaning and sanitation process of all food...