Heating, ventilation, and air conditioning (HVAC) systems are invisible but essential elements of a comfortable indoor environment in any residential or commercial space. As the lungs of a building, HVAC systems are responsible for circulating air and heating or cooling it simultaneously.

FSQA managers have a lot of tasks and priorities to juggle to keep production on schedule. When antibiotic-resistant biofilms are discovered, it can disrupt schedules, increase labor costs, and cause product delivery delays. Understanding what causes recurring biofilm formation and antibiotic resistance can help you take a proactive approach to prevention and help protect your brand’s reputation.  

The current National Fire Protection Association (NFPA) 1851 standard contains requirements for gear cleaning and maintenance that affect firefighters across the United States. These updates intend to reduce the risk of exposure to carcinogens and other contaminants that may be present on gear and equipment. Understanding how these changes affect firefighters and what new cleaning steps are required is critical for compliance.

Production uptime is a high priority in any food processing plant, and many lines run 16-20 hours a day to meet production goals. Downtime can be caused by many factors, including equipment failure, worker shortages, or the presence of unwanted pathogens. Balancing production and plant sanitation is a difficult task for any food safety and quality assurance (FSQA) manager. Although it might feel time-consuming, a proactive approach to cleaning with a regular schedule can minimize production downtime in the long run.

Mold is not just an unsightly nuisance. It can also be a health hazard for building occupants. Identifying and eliminating mold is critical for maintaining safe spaces and protecting the integrity of your building.

National Fire Protection Association (NFPA) 1851 is the standard used for the selection, care, and maintenance of firefighting gear. The intent behind the standard is to reduce the risk of exposure to fireground contaminants. As such, the document provides requirements and recommended procedures for cleaning gear. Understanding the terminology in the standard and the cleaning recommendations for different types of exposure is critical for compliance.

Sometimes the most significant environmental threats in a food processing environment are the most difficult to see because bacteria and other pathogens are invisible to the naked eye. Although daily sanitation can reduce these threats to safe levels, areas that are left untreated are at the highest risk for the growth of pathogens and the formation of biofilm. Addressing these hidden environmental threats is essential to maintaining food safety and quality standards.

Decades of research and $40 million resulted in cutting-edge chemical developments with diverse applications across multiple industries. D7 is a unique formulation that combines detergents with the power of hydrogen peroxide to clean, sanitize, and disinfect. Here's the breakdown of why it works and when to use D7 across a variety of industries:

Maintaining food safety and quality assurance (FSQA) is a demanding job, and one of the biggest challenges is combating an invisible threat of biofilm. In addition to potentially contaminating food with unwanted pathogens, biofilms can also cause premature wear and failure of equipment. As with all types of bacteria and pathogens, taking a proactive approach is the best way to avoid biofilm formation. But when a biofilm does form, it’s crucial to know how to address it.