Food Processing Sanitation
Equipment, Chemicals and Supplies
Food processing encompasses an expansive range of food products and beverages. Regardless of the product, health, safety, and sanitation are critical to protecting both employees and the general public. The food processing sanitation equipment, chemicals, and supplies you rely on form the foundation of your safety standards. By partnering with Americhem, we will equip you with the right products, equipment, training, and more to ensure your operations run smoothly. Contact us today to learn more about our food processing cleaning solutions!
Janitorial Solutions for
Food Processing Facilities
Below, we will go into the details of the key steps your team will need to take when cleaning each key area of your facility, including, but not limited to, intake, quality control, sanitation, cold storage, production, and packaging.
Intake Areas
Food processing starts with the preparation of the raw ingredients and materials used throughout the remainder of the production process. These raw materials, as well as the production line itself, need to undergo proper quality checks, or you risk contamination before the process even starts.
You want to use food-contact sanitizers to clean your conveyor belts for raw fruits, vegetables, poultry, other meats, and more. Depending on the type of raw material you are starting with, such as eggs, you may need to use a washing compound specifically designed for that product.
Areas to Prioritize:
- Dock floors and drains
- Dock doors and seals
- Receiving equipment (conveyors, scales, and bins)
- Pallets, containers, and carts
- Walls and surrounding surface
Always consult your facility’s sanitation standard operating procedures (SSOPs) and the instructions provided with your selected chemicals. If you have additional questions about proper sanitation and cleaning processes for your intake areas, feel free to reach out to our team, and one of our experts would be happy to assist you.
Quality Control Areas
Quality control is a mandatory step in every cleaning procedure within a food processing facility. The personnel who run QA must document the results of their inspections. Because these inspections occur multiple times throughout the workday, any counters, computers, and surrounding work surfaces are considered high-touch surfaces.
To prevent contaminants from already sanitized areas from spreading into and out of QA workstations, these areas need to be cleaned just as frequently as you clean your production area.
Areas to Prioritize:
- Work surfaces and counters
- Sampling tools and utensils
- Weighing and testing instruments
- Storage areas for samples (shelves, refrigerators, and drawers)
- Computer stations and keyboards
Americhem offers specialty cleaning supplies designed for food production equipment, making them effective yet sensitive enough to clean electrical equipment and screens without damaging them. Contact our team to find out more about our tailored food processing cleaning programs!
Sanitation Stations
Just like intake areas and QA, sanitation stations are something you and your staff should be uber familiar with. Employees are required to use these internal sanitation stations whenever they enter the production room, begin a cleaning procedure, come into contact with contaminants, or accidentally break protocol.
The goal of these stations is for your staff to eliminate contaminants on their person, such as dust, food soils, grease, oils, and more, before they can reach other areas of the production area and become serious foodborne pathogens.
Areas to Prioritize:
- Handwashing sinks and faucets
- Soap and sanitizer dispenser
- Boot scrubbers and shoe sanitizing systems
- Entryway mats and barriers
- Changing areas and lockers (benches, lockers, hooks)
- Trash receptacles
There are six steps employees need to follow when washing their hands at these sanitizing stations.
They are as follows:
- Rinse your hands with water to wet them.
- Use your facilities dispenser for soap, then spread it on your hands and wrists.
- Scrub the soap into your skin for at least 15-20 seconds.
- Rinse off soap residue from your hands and wrists. Ensure no soap is left over.
- Dry off your hands and wrists, once again, using your facilities’ paper towel dispensers. Dispose appropriately.
- Finally, put on gloves and other required PPE before walking onto the production floor.
Depending on your facilities’ approved processes, you may be required to apply sanitizer after step five. In the same vein, you can also use your facility’s foot sanitizers before the last step if this is applicable to you.
If your facility would like assistance selecting dispensers, soap, sanitizers, or putting together SSOPs for sanitizing stations, Americhem has you covered. Contact us today!
Cold Storage Areas
Cold storage areas in food processing plants are used to store raw materials, partially processed items, and finished products. Following protocol in these sub-freezing spaces is critical; if not, the raw or final product will be deemed unsafe for human consumption due to bacterial growth and spoilage. This results in a very costly mistake for the facility on either side of the spectrum.
Because cold storage areas require chemicals designed to work in frigid environments, such as freezers and cold storage, it is considered a specialized project. We stock Spartan’s Freezer Cleaner FP solution, which removes dirt, grime, fat, and grease at temperatures as low as -20°F, penetrating surface soils without the need to defrost first.
Areas to Prioritize:
- Floors and drains
- Walls, doors, and door gaskets
- Shelving and racking
- Fans, vents, and evaporators
- Lighting fixtures and ceilings
You can breathe easy knowing your temperature-sensitive materials are safe with our heavy-duty freezer cleaning formulas. Shop the Spartan Freezer cleaning agent here!
Production Lines
Production lines are at the heart of any food processing facility. The conveyors and assembly lines keep your facility running smoothly and on time. Any unexpected issues can seriously impact your deadlines and profitability, especially if your facility processes highly perishable food products with short shelf lives. (Such as raw meats, seafood, eggs, dairy products, and fresh produce, to name a few.)
Areas to Prioritize:
- Food contact surfaces (belts, cutters, mixers, fillers, slicers)
- Conveyors, assembly line materials, and frames
- Hoses, nozzles, and fittings
- Machine guards and control panels
- Floors, drains, and adjacent walls
- Splash guards
Thorough cleaning practices, accurate procedures, and appropriate chemical usage ensure that your production area equipment and surrounding areas stay clean and compliant. Contact our team to get paired with one of our food processing experts and start your customized cleaning plan today!
Packaging Areas
Every facility will have different packaging systems and materials for the variety of products shipped. This often includes plastic, paper, glass, fabric, and even metal. If excess or damaged materials are not disposed of properly, they can damage your packaging equipment and conveyors, resulting in an easily avoidable, costly error.
These areas will require not only cleaning chemicals but also industrial vacuum cleaners to remove heavy-duty debris generated by the daily packaging cycle. Industrial vacuums make your packaging area cleaning process more efficient by eliminating the need for frequent interruptions, whether due to large debris getting stuck or the equipment filling up too quickly.
Even further, using industrial-grade vacuums ensures that food byproducts and inevitable dust get collected right into the machines via the HEPA-grade filters. Otherwise, these fine particles can get blown back into the air circulation, impacting overall facility air quality and contaminating any cleaning and sanitizing you’ve already completed.
Areas to Prioritize:
- Packaging machines and sealers
- Conveyor belts and rollers
- Work tables and scales
- Bins, trays, and containers
- Floors, drains, and walls
Americhem provides a wide range of industrial cleaning equipment and janitorial solutions for warehouses and distribution centers. You can learn more about our solutions for other industrial facilities here.
Vehicles
Loose debris, such as wood shards from pallets, nails, or packaging remnants, can easily rip or puncture carefully sealed products. This disrupts any sanitization process the product underwent in the food processing facility, compromising the integrity of the products themselves.
When dealing with food products, even the slightest packaging damage can lead to violations of food safety regulations, considering any rip in the product packaging can expose the products to contaminants, moisture, pests, and more.
Another common issue that can arise when trailers and loading areas aren’t cleaned properly is physical damage to packaged goods during transport. Cracked, dented, or crushed packaging makes products unsafe for consumption and, in turn, unsellable. Damage during transportation raises liability concerns for both the processing facility and the buyer, impacting profitability and customer relationships alike.
Areas to Prioritize:
- Trailer Interior (Cargo Area)
- Refrigeration Units (for Refrigerated or Frozen Transport)
- Truck Exterior and Tires
- Driver/Operator Cabin
- Bulkheads, Racks, and Shelving
- Maintenance Access Panels
- Documentation Points (Inspection plates, temperature logs, tags)
- Loading and Unloading Areas
- Pallet and Cargo Handling Equipment
By implementing a professional, routine cleaning process for your trucks, trailers, heavy equipment, and dock areas, you and your team help ensure products remain intact and uncontaminated during transit. Not sure where to start? Our expert team can help you with that, too.
Americhem provides end-to-end solutions for vehicle care. Whether you need industrial pressure washers, vacuums, heavy-duty detergents, tire cleaners, or even a full product line, we have you covered. Contact us to get started!
Why Partner With Americhem
Employee Safety Tools
We stock an entire category of safety and personal protective equipment for your staff, including all required PPE items for proper plant cleaning preparation.
Ongoing Training
Our experts provide ongoing training and certifications in core cleaning procedures, ensuring they stay up to date with the latest compliance standards.
SSOP Guidance
Sanitation standard operating procedures (SSOPs) are a critical part of running a safe and compliant food processing plant. We help you finalize these steps.
Repairs & PM Programs
Our equipment service team is like no other in the industry. With dedicated technicians and equipment specialists, we'll handle any repairs or planned maintenance needs you have.
Leasing & Financing
We understand that operational budgets can be tight, which is why we offer equipment leasing and financing so you can access the equipment you need, when you need it.
Ongoing Training Opportunities
Health & Wellness
Your staff will learn about the chain of infection, adjusting to community threat levels, the difference between cleaning and disinfecting, and ATP testing to measure cleanliness levels. Helping you maintain a healthy facility is our top priority.
Core Cleaning Processes for Food Processing Plants
Clean-in-Place (CIP)
The cleaning-in-place (CIP) process cleans the internal parts of your production equipment by circulating sanitation chemicals through the system.
The CIP cleaning process in your facility should look like:
- Putting on area-specific PPE attire and gathering your CIP cleaning supplies.
- Ensuring all products have been removed from the system.
- Pre-rinsing the system by flushing water through to get out any loose soils.
- Filling the system with low foam cleaner and running the system as directed by your individual facility’s standards.
- Rinsing and inspecting your work. Allow all water to drain.
- Applying low foam acid cleaner to the system. Allow to run through the system, then drain fully again.
- Filling the system using appropriate sanitizer dilutions. Leave the wet sanitizer chemical on the equipment for at least 1 minute to fully activate, then allow it to air dry.
- Inspecting your work and completing a final visual review for any visible soils, and completing ATP or biological swab testing. Clean tools and return them to storage, dispose of or remove safety gear for cleaning, and lastly, wash your hands.
If at any point in the process you visually see soil remaining, or your QA testing does not return 0, repeat all steps. If you would like help teaching your staff CIP cleaning, reach out to us, and we will get that process started.
Clean-out-of-Place (COP)
The cleaning out of place (COP) process includes all the parts, bins, and equipment that can be removed from your production area and cleaned elsewhere.
Here is an overview of what the COP cleaning process looks like:
- Put on area-specific PPE attire and gather your COP cleaning supplies.
- Remove applicable parts, then hang them, place them on the wash table or in the wash sink.
- Pre-scrape all part surfaces to remove any excess food product.
- Pre-rinse surfaces to wet them down in preparation for the detergent coming next.
- Apply detergent using a vertical cleaning method. Start at the bottom, and move the detergent up, working from left to right, or right to left in a pattern. Agitate as needed, then allow contact time for the chemicals to penetrate fully.
- Rinse and inspect your work. You can add an ATP testing step here if you’d like.
- Sanitize surfaces using the same vertical method as in step 5. Leave the wet sanitizer chemical on the equipment for at least 1 minute to fully activate.
- Reassemble parts to prepare for restarting production.
- Inspect work and complete a final visual review for any visible soils, and complete ATP or biological swab testing. Clean tools and return them to storage, dispose of or remove safety gear for cleaning, and lastly, wash your hands.
If at any point in the process you visually see soil remaining, or your QA testing does not return 0, repeat all steps. If you would like help teaching your staff COP cleaning, reach out to us, and we will get that process started.
Vertical Foam Cleaning
Foam cleaning your large production equipment not only includes the outside, accessible areas of your equipment, but also the walls, floors, drains, assembly lines, hoppers, tanks, chillers, and more. (Depending on what types of equipment your facility uses, and your SSOPs.)
This process entails:
- Pre-scraping surfaces to remove leftover food debris
- Taping off or bagging sensitive equipment, like electrical panels.
- Pre-rinsing surfaces to wet them down in preparation for the foam coming next.
- Foam surfaces using a vertical cleaning method. Start at the bottom, and move the foam up, working from left to right, or right to left in a pattern. Agitate as needed, then allow contact time for the chemicals to penetrate fully.
- Rinse and inspect your work. You can add additional steps here for foaming acid cleaning and ATP testing.
- Sanitize surfaces using the same vertical method as in step 4. Leave the wet sanitizer chemical on the equipment for at least 1 minute to fully activate.
- Inspect work and complete a final visual review for any visible soils, and complete ATP or biological swab testing. Clean tools and return them to storage, dispose of or remove safety gear for cleaning, and lastly, wash hands.
If at any point in the process you still see soil remaining, or your ATP testing does not return 0, repeat all steps. If you would like help teaching foam cleaning to your staff, reach out to us, and we will get that process started.
Tray and Box Cleaning
It is equally important, if not more so, to clean the production trays and boxes used to move food product down the conveyor system, as they come into direct contact with the materials themselves.
The production tray and box cleaning process may look like the following:
- Put on area-specific PPE attire and gather your cleaning supplies.
- Pre-scrape the tray and box surfaces to remove any excess food product.
- Load the washer to wash, rinse, and sanitize all surfaces. After the wash process starts, continue to monitor the chemical levels, sanitizer levels, and water temperature.
Note: If using high-temperature cleaning, continue to check in to ensure your system maintains a minimum water temperature of 180 degrees F.
- Inspect work and complete a final visual review for any visible soils, and complete ATP or biological swab testing. Clean tools and return them to storage, dispose of or remove safety gear for cleaning, and lastly, wash your hands.
If you inspect the trays and boxes and observe soils remaining, or your QA testing fails, repeat all steps. Contact us if you’d like assistance with teaching your staff this process!
Drain Cleaning
Water and drainage are, of course, critical components of cleaning throughout a food processing plant. Because of this, it is vital to educate your staff on proper drain maintenance.
This process looks like:
- Putting on area-specific PPE attire and gathering your cleaning supplies.
- Removing grates and pre-scraping surfaces to remove any excess food product. You should have designated tools for this task. Also, be sure to use a broom or shovel to pick up any debris from the surrounding floor.
Note: Ensure you cover the entire drain, including the top 6 inches of the drain pipe.
- Pre-rinsing drain surfaces using low pressure. All surfaces should be wet.
- Foaming all drain surfaces. Work from left to right or right to left, starting at the bottom and moving up the drain. Allow the foam to set in and fully penetrate the soil. Agitating soil heavy areas with a designated brush if necessary.
- Rinsing foam thoroughly from the drain, following the same cleaning pattern as in step 4.
- Sanitizing drain surfaces. Leave the wet sanitizer chemical on the drain for at least 1 minute to fully activate. Allow to air dry.
- Inspecting work and completing a final visual review for any visible soils, and completing ATP or biological swab testing.
- Replacing the grates. Clean tools and return them to storage, dispose of or remove safety gear for cleaning, and lastly, wash your hands.
If drains are left to fester, the bacteria growing in them can evolve and become resistant to standard drain cleaning and sanitizing chemicals. This puts your entire facility at risk not only of a foodborne pathogen outbreak but also of violating sanitation regulations.
Between the specialized cleaning chemicals you’ll need to eliminate harmful bacteria and the potential legal issues, failing to clean your drains properly puts your facility at risk of costly problems. Contact our team today to ensure your staff is appropriately trained in drain-cleaning processes and equipped with the right chemicals and tools!
Spartan Consume® LIQ Liquid Wastewater Treatment
Naturally digests organic soils in drains, grease interceptors, septic tanks, and wastewater systems.
Spartan Consume® Drop-in-a-Drain® Treatment
Microbes consume the organic buildup on pipes, breaking it down and keeping them free-flowing.
Spartan Consume® POW Wastewater Treatment
Naturally cleans by assisting in the removal of organic soils in grease interceptors.
Dry Cleaning
Dry cleaning is the process of cleaning that involves absolutely no water or moisture. This cleaning method is necessary when the product in the facility can become contaminated or defective when exposed to water, such as flour, grains, and cereals. Dry cleaning should also be used when cleaning sensitive electronics, if relevant for your facility.
Refer to your facility’s internal SSOPs for final say; however, there are routine steps you will want to take when dry cleaning:
- 1. Put on area-specific PPE attire and gather your cleaning supplies.
- 2. Remove the applicable parts, then hang them, place them on the wash table, or put them in the wash sink.
- 3. Pre-brush all part surfaces to remove any excess food product.
- 4. Dry clean surfaces. Start at the top and work from left to right or right to left in a pattern. Standard tools for the initial cleaning include industrial vacuums with HEPA filtration and brush attachments for hard-to-reach spaces, a variety of machine brushes, dust pans, sweepers, and more.
- 5. Detail clean surfaces. For the detailed cleaning, you can use smaller hand brushes and cleaning cloths.
- 6. Sanitize surfaces using alcohol-based disinfectant wipes. Sanitizers and disinfectant wipes do contain moisture; however, using them in designated areas for spot cleaning after dry cleaning will introduce only a small amount of moisture, compared to traditional wet cleaning. Allow the sanitizer to air dry.
- 7. Inspect work and complete a final visual review for any visible soils, and complete ATP or biological swab testing. Clean tools and return them to storage, dispose of or remove safety gear for cleaning, and lastly, wash your hands.
Americhem stocks all of the specialized tools, equipment, and sanitizers you need for dry cleaning in your food processing facility. Contact our team today, and we can make sure you get the products that fit your needs and your budget!
Regulatory Compliance Management Systems
We work with you to provide best practices for employee training, product labeling, PPE, chemical selection, and chemical dispensing systems.
U.S. Food and Drug Administration (FDA)
From chemicals and equipment to cleaning accessories, every product used in your facility should meet FDA (Food & Drug Administration) regulations to ensure full compliance.
Foodborne pathogen outbreaks remain a serious concern in the U.S., making adherence to FDA safety standards hyper-relevant. At Americhem, we’re committed to helping you stay compliant through complimentary training, tailored product recommendations, and on-site facility evaluations.
Contact us today to learn how our expertise can support your operation’s safety and compliance goals.
Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis and Critical Control Points (HACCP) Systems are another performance-oriented standard that food processing facilities should follow to ensure food safety and compliance.
The FDA defines an HACCP plan as “a system for food safety management, designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.” Each plan should be customized to a facility’s specific products, processes, and operating conditions.
A key component of any HACCP system is continuous monitoring by quality control personnel. They oversee production lines and parts to verify that all preventive measures are working as intended. In simple terms, the HACCP plan outlines what steps a facility will take to prevent contamination, while the HACCP system represents how those steps are carried out in practice.
Contact us today to learn more about implementing a HACCP system or to get assistance fine-tuning your existing plan.
U.S. Environmental Protection Agency (EPA)
The food processing chemicals we recommend carry the EPA Design for the Environment (DfE) certification, formerly known as the Safer Choice Standard.
This certification helps commercial buyers identify products that meet the rigorous health and safety requirements of the pesticide registration process under the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), as well as the EPA’s strict criteria for product efficacy and minimal impact on human health and the environment.
Additionally, the manufacturers we partner with for food processing chemicals comply with, and often exceed, the EPA Clean Water Act requirements, demonstrating their dedication to sustainable and responsible practices.
When you partner with Americhem, you can feel confident that your product choices not only protect your facility and staff but also support your organization’s sustainability and compliance goals.
Occupational Safety and Health Administration (OSHA)
Alongside EPA compliance, our food processing products are designed to support adherence to Occupational Safety and Health Administration (OSHA) standards. This includes proper labeling, required whenever a cleaning product is transferred to a new container, a common practice in commercial and industrial environments that use bulk chemicals or dispensing systems.
These labels help users identify the chemicals in the container and must include a Hazardous Materials Identification System (HMIS) label to clearly communicate hazard information.
Americhem also stocks an extensive range of safety and personal protective equipment (PPE) to ensure your staff stays OSHA-compliant. Examples include gloves, safety glasses, earplugs, hard hats, masks, respirators, aprons, and vests.
Additionally, we offer complimentary training on OSHA Bloodborne Pathogen standards to help your team maintain compliance when working with our products and equipment.
These measures represent just a portion of OSHA requirements, all aimed at maintaining worker safety. Through ongoing training opportunities, product labeling assistance, SDS sheet availability, and guidance on selecting the right chemicals for each task, partnering with Americhem simplifies compliance with OSHA regulations and keeps your operations safe and efficient.
Safe Quality Food (SQF) Program
SQF standards (Safe Quality Food) are globally recognized food safety standards developed by the Global Food Safety Initiative (GFSI). The GFSI’s mission is to encourage food processing facilities worldwide to raise their standards and strengthen their food safety management systems.
More specifically, the GFSI aims to provide “globally recognized food safety and quality certification programs based on sound scientific principles, applied across all industry sectors.”
The SQF Food Safety Certification Program allows commercial and industrial facilities to undergo rigorous food safety and quality assurance evaluations to demonstrate their commitment to the highest levels of food protection and compliance. Earning this certification can significantly enhance your facility’s credibility and help you meet or exceed other regulatory testing requirements.
SQF certification modules are tailored to major sectors, including manufacturing, storage and distribution, packaging, and retail. Additionally, SQF offers three levels of Food Safety Fundamentals modules designed for any industry involved in handling food products.
If you have questions about SQF certification or any of the other regulatory compliance programs discussed above, reach out to our team. We’ll be happy to help you develop a plan that aligns with your facility’s goals and compliance needs.
Top Products for Food Processing Plants
Safety & PPE
Help your facility prevent the transmission of pathogens, protect your team, and stay compliant by providing your team with the appropriate PPE. From hair nets and face masks to helmets and hearing protection, we have it all.
KleenGuard™ Particle Protection Aprons
Breathable, microporous film laminate combines comfort and protection in a clean, white apron. Aprons offer a sturdy liquid and particle protection barrier.
AmerCareRoyal® Koronet Hairnets, White
This lightweight Koronet, with extra-tight weave, reduces the chances of falling of hair into food while cooking or serving. Perfect for avoiding unsanitary hair contamination of food.
AMBITEX® BRD Series Polypropylene Beard Nets
Keep beard and facial hair secured during food handling, processing and serving. Spun-bound polypropylene allows air to circulate for added comfort.
Powder-Free Nitrile Gloves
SemperGuard® Nitrile gloves are designed to provide superior fit, feel, and strength without latex. Their textured fingertips provide grip in both wet and dry work environments.
3M™ BX™ Molded-In Diopter Safety Glasses
Glasses that have a stylish appearance and reliable protection provide workers with a comfortable pair of safety glasses that remain pleasant to wear over extended periods of time.
Cleaning Products
View our variety of foaming caustic/alkaline, acid, general-purpose, floor, wastewater, drain maintenance, and hard surface cleaners below. Don’t see what you are looking for? Contact our team, and we will work with you to find a solution.
Spartan Chlorinated Plus® Degreaser
An ultra-heavy-duty, strong alkaline, high foam, concentrated degreaser, fortified with bleach. Formulated for heavily soiled food processing surfaces.
Spartan Chlorinated Degreaser
Heavy-duty concentrated liquid formulated with bleach to quickly remove carbonized soils such as blood stains from floors, walls and food processing equipment.
Spartan Inspector's Choice® Detergent
Designed to tackle tough cleaning and degreasing jobs, Inspector’s Choice[R] offers fast, foamy, grease-release action for animal fats and organic oils.
Spartan Foaming Caustic Cleaner FP
A high foam, high alkaline, liquid concentrate. Penetrates, emulsifies, and removes tough food soils as well as natural and liquid smoke residue from food processing equipment.
Spartan High Acid Cleaner FP
This highly active liquid acid removes mineral deposits like milkstone and beerstone from stainless steel and other acid resistant surfaces. pH <1.0
Spartan Foaming Acid Cleaner FP
Phosphoric acid based with high foamers for use in dairy & food processing. Removes milkstone & beerstone from stainless steel & other acid resistant surfaces.
Spartan Industrial Pathmaker® Cleaner
A low foam industrial strength cleaner designed for automatic floor machines. The surfactant package does not contain silicone, butyl, solvents or abrasives.
Spartan SC-200 Industrial Cleaner
High alkaline, solvent-based, extra heavy-duty industrial cleaner. Formulated for use at low to medium range dilutions. Attacks grease and encrusted soil on equipment.
Spartan SNB-130
Degreaser
Super strength non-butyl degreaser provides extra degreasing boost needed to cut through greasy, oil build-ups and encrustations. Non-flammable, biodegradable.
Spartan LFC Low Foam Chlorinated Degreaser
Highly alkaline, high performance formula developed exclusively for CIP and pressure cleaning. Contains sodium silicates to protect most metal surfaces.
Spartan PAA
Sanitizer
A peroxyacetic acid-based sanitizer/disinfectant developed for use on hard, non-porous food contact surfaces. Can be used as a fruit and vegetable water treatment.
Spartan Sani-Tyze® Food Contact Surface Sanitizer
A ready-to-use quaternary-based cleaner, sanitizer, and deodorizer formulated for maximum economy and convenience wherever food is processed, prepared, or served.
Spartan Sani-T-10 Plus® Food Contact Sanitizer
Quat-based, food contact sanitizer ideal to sanitize several types of food processing equipment or fruit and vegetable conveyor dishes. Non-chlorinated option for egg shell sanitizing.
Dispensers
We know hand washing and sanitizer stations are a critical part of cleaning routines in food processing facilities.
Browse some of our top-selling dispensers below.
Transcend® by Marcal® Mini Smart-Core™ Twin Dispenser
Small footprint perfect for small or limited space areas. Controlled-use dispenser. Enclosed tissue for sanitary, hygienic dispensing.
Transcend® by Marcal® Side By Side Smart-Core® Dispenser
Attractive and compact dispensing system. Controlled-use dispenser to reduce costs. Enclosed tissue supply for sanitary, hygienic dispensing.
GOJO® Purell® ES10 Automatic Hand Sanitizer Dispenser
Simple touch-free dispensing system. Transparent refills make it easy to check product levels. Slim profile fits in tight spaces.
Transcend® by Marcal® Electronic Hand Care Dispenser
Refills are interchangeable between the manual and electronic dispensers. Adjustable dosage settings (0.4, 0.8, 1.2 mL). Batteries included.
Kutol No Touch Sanitizer Dispenser Floor Stand w/Sign
Makes hand sanitizing easy and accessible. Add automatic No Touch dispenser and create a hand hygiene station. Unassembled. Easy setup
Americhem Dispenser Program
How Can You qualify for free dispensers?
Program Details:
- Customers who meet our ROI criteria will receive free dispensers.
- Americhem provides free installation and maintenance on dispensers once criteria is met.
- Customers must maintain their purchase levels to continue enjoying the benefits of the program.
Equipment Service & Maintenance
SERVICE. PLANNED MAINTENANCE. RENTALS.
No one has a team like ours!
From factory-trained technicians and shop coordinators to installation teams, a committed parts manager, and knowledgeable equipment specialists.
- Extend Equipment Life
- Maximize Performance
- Trust Americhem Maintenance
Equipment for Food Processing Facilities
Give your team the tools they deserve.
Floor Scrubbers
Our extensive selection includes compact walk-behind models, high-capacity ride-on machines, and versatile autonomous machines.
Floor Sweepers
Built for durability, these machines remove dirt, dust, and debris from a wide range of surfaces, handling years of heavy-duty cleaning with ease.
Vacuums
Choose from our comprehensive selection of professional grade upright, backpack, wet-dry and canister commercial and industrial vacuums cleaners.
Floor Machines
Make deep cleaning, stripping, polishing, buffing, and burnishing tasks faster, easier, and more consistent for your team with professional floor machines.
Autonomous Machines
Clean your spaces with minimal human involvement using autonomous equipment. These smart machines free up your staff to focus on higher-value tasks.
Outdoor Equipment
From small articulated sweepers with unrivalled compactness and maneuverability to powerhouses with all-wheel steering, we offer it all.
Extractors
Americhem offers everything from compact carpet extractors to ride-on dual-technology extractors that perform interim and deep-cleaning tasks.
Pressure Washers
Available in hot or cold water models with both electric and gas options, commercial pressure washers are designed to meet all your cleaning and restoration needs.
Specialty Equipment
Choose from industrial blower fans, all-surface cleaning machines, multi-surface cleaning machines, and more to complement your commercial cleaning program.
Want to purchase new equipment but don't have the capital?
Just like financing a car, you can apply for financing or lease-to-own options on cleaning equipment and bundle your planned maintenance into one predictable monthly payment, built to fit your operational budget. Request a customized leasing quote from Americhem today!
Complimentary Facility Evaluation
Free, In-depth Analysis on Your Facility
- Facility Walkthrough
The walkthrough will include a comprehensive tour of your food processing plant to assess your current equipment, layout, and cleaning procedures.
- Equipment Assessment
Our team evaluates your machines to identify areas for improvement and suggest relevant enhancements.
- Operational Improvement Plan
Using the insights gathered, we’ll develop a strategic plan to improve your cleaning performance, efficiency, and return on investment.
- Customized Recommendations
You’ll receive continuous expert recommendations customized to your plant’s specific needs and objectives.
Frequently Asked Questions
Some of the top foodborne illnesses that you often see outbreaks of reported on in the news are Listeria, Salmonella, and E. Coli; however, there are many more organisms out there that are just as dangerous.
Spartan’s FP PRO Food Contact Sanitizer has been tested against the following samples:
- Staphylococcus aureus
- Escherichia coli
- Salmonella enterica
- Pseudomonas aeruginosa
- Klebsiella pneumoniae
- Escherichia coli
- Listeria Monocytogenes
- Enterobacter sakazakii
- Vibrio cholerae
This product is an alcohol-based sanitizer intended for use on cleaned hard, non-porous food-contact surfaces in food processing facilities. Pre-mixed and ready to use, this product has been shown to kill 99.999% of organisms after 1 minute of contact.
To learn more about this product or explore the proven efficacy of our other food-processing cleaning solutions, contact our team today. We’ll be happy to help you find the right products for your facility’s sanitation program.
When clearing large areas of equipment or surfaces in your food processing facility, it is best practice to break your cleaning tasks into separate cleaning zones.
The primary zones are the following:
- Production surfaces that come into direct contact with raw materials and food.
- Non-food contact production surfaces. (Such as frames and legs of equipment)
- Surrounding floors and drains of the production equipment itself.
To learn more about cleaning these areas, please refer to the Core Cleaning Processes content above.
If you are trying to familiarize yourself with color-coding systems for food processing facilities, there are three primary colors you should know about.
These color codes are:
- White = Production Equipment
- Red = Inedible
- Black = Drains
Our manufacturing partner, Spartan Chemical, also uses their own color-coding system for their product categories. These look like the following:
For food processing, the top category codes relevant to you will be:
- 2 + Red = Disinfectant/Sanitizer
- 6 + Black = Degreaser
- 9 + Yellow = Specialty Cleaner
If you have any questions about the food processing cleaning products we offer or the color coding system, contact us, and we will connect you with a food processing industry expert for further assistance!