QWATRO FOOD PLANT TECHNOLOGY
Sanitation and Maintenance
Your Qwatro™ Food Plant Specialist will help identify the most effective and cost efficient cleaning program that meets the soil and microbial challenges specific to your plant. Qwatro's line of cleaners includes a variety of EcoLogo Certified specialty cleaners approved for use in Food Plants – such as BioGize™, BioShine™, EcoTerra™, BioZyme™, BF-100™ and 02Activ™.
The use of Qwatro products will ensure that your plant adheres to government regulations and ensure food product safety. It is very important that the food processing plants employ properly cleaned and sanitized equipment. The typical food processing plant can be a cornucopia of many types of harmful micro-organisms. If not properly cleaned and sanitized, food processing equipment can provide growth opportunities for micro-organisms that can lead to potential product contamination.
 Sanitation
Qwatro's Sterisan™ is a highly effective disinfecting and sanitizing product that is iFood Plant Sanitationdeal for use in sanitizing food plant equipment and surfaces. Sterisan™ is an ideal choice for an environmental sanitizer for floors, walls, processing equipment and any surfaces in any food operation. Sterisan™ also has a “No Rinse” claim at 200 ppm of active quaternary ammonium compound approved by Agriculture Canada.
Floors, Walls and Food Processing Equipment
It is also important that floors be cleared of contaminants that may be tracked throughout food plants. Qwatro's XL-102™ is highly effective in the cleaning of floors, walls and equipment with its dual action cleaning and sanitizing attributes. Or the use of Qwatro's environmental products such as EcoTerra for effective environmentally safe cleaning. BioGize™ and Bioshine™ are exemplary as effective degreasers for food plant operations.
Food Plant Drains and Waste Management
Qwatro's BioZyme™ is specifically designed for waste and drain applications. Not only does it reduce and sometimes eliminate BOD's, BioZyme™ also eliminates odours, reduces the need for drain line maintenance and grease trap cleaning. BioZyme™'s fast penetration of organic deposits and with its special select blend of microbes, it cleans and eliminates odours quickly through a natural enzymatic process which promotes rapid liquefaction of grease and waste buildup.
The food processing industry has had to take increased measures in being aware of the potentially harmful and unsanitary conditions of drains which can impact on the food processing environment. The drain in a food processing environment is most often the dirtiest place in the plant, therefore it is very important that a highly effective and safe cleaning and sanitizing program be employed.
 Handcare and Cleaning
Qwatro™ offers an emollient enriched anti-mircrobial handsoap which kills harmful bacteria and germs. Pleasantly scented, Valour™ provides improved lather and texture. Valour Hand Cleaner leaves your hands feeling soft, fresh and clean. The use of Qwatro's anti-microbial hand soaps and hand sanitizers reduces the risk of spreading food-borne illnesses and product contamination by improper hand hygiene.
QT-San™ is a topical antimicrobial gel that provides fast and effective degerming without water or towels. Kills 99.9% of germs in as little as 15 seconds. Sanitizes hands instantly while leaving hands soft and smooth with no residual medicinal scent. The ultimate success of your cleaning programme lies in the use of quality, highly effective cost efficient products that reduce environmental impact as well as ensuring that your employees understand and are correctly trained in the use of each product to ensure its highest effectiveness.
Your Qwatro Food Plant specialist is well versed in all aspects of each Qwatro product and how to employ its use most effectively. It is this partnership between your employees and Qwatro products that will ensure the overall safety of your food plant.
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WHAT IS HACCP?
HACCP stands for Hazard Analysis Critical Control Point. HACCP is an internationally recognized food safety method that provides the framework for hazard identification and control. Processors implement these controls throughout production, allowing the operator to react quickly to prevent any potential food safety hazards before they occur. All federally registered meat and poultry processing plants and registered storage areas must be certified under the HACCP programme.
Small to medium enterprises (SME) may now implement a specifically tailored HACCP programme that has been developed for SME businesses that is called the HACCP Advantage.
All areas of production fall under HACCP and its control procedures. The use of chemicals, sanitation products, waste and water management must all be part of the HACCP process.
Approved Chemical Companies
To be part of a processors HACCP programme, the chemicals that are used in the food processing plant must be listed in the “Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents” published by the Canadian Food Inspection Agency (CFIA). Qwatro Corporation is an approved supplier of chemicals for food processing plants.
What can Qwatro Corporation do for you and your HACCP programme?
Qwatro can provide you with the appropriate cleaning, sanitizing, lubricants as well as waste and water treatments that will ensure that you comply with all the HACCP requirements. We will assist you in establishing your Critical Control Points (CCP's) relative to the use of chemicals in your production process. As well, Qwatro provides all Product Technical Data, instruction on how to correctly apply our products in accordance to the HACCP guidelines and procedures.
Most companies will find that many of the things required in a CCP system are already in place and operable in their plants. The HACCP approach takes isolated quality control procedures at various points in the process, and puts them all together as a system. There are seven basic principles for the development of a HACCP system:
1. Identification of hazards that may be present from harvest through ultimate consumption and preventative measures for controlling them
2. Determination of Critical Control Points (CCP) required to control the identified hazards
3. Establishment of critical limits that must be met at each CCP
4. Appropriate monitoring procedures for CCP
5. Establishment of deviation procedures at CCP
6. Procedures for verification that a HACCP plan is working
7. Documentation records concerning all procedures and records appropriate to principles 1 through 6
Critical Control Points
The primary basis of the HACCP programme is the identification of Critical Control Points or (CCP's). The CCP is identified for each product or group of products. Six prerequisite programs must cover basic requirement for the premises, transportation and storage, equipment maintenance and calibration, sanitation and pest control, personnel and recall procedures.
The Canadian Food Inspection Agency has prepared tools to assist industry in adopting the FSEP (Food Safety Enhancement Programme) and in developing and implementing Hazard Analysis and Critical Control Point (HACCP) systems. The FSEP manual can be accessed by contacting any CFIA office in Canada. The materials are free of charge to federally registered establishments.
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