Food & Beverages

CCFRA Guideline No. 27 "Management of water on-site" states:

"A water company will regard water which has left the mains supply and entered, say, a storage tank of food processing premises, as potentially contaminated. This is because the water company then has no control over the quality of that water. The onus is on the food company to prevent contamination of its water and prevent contamination of the mains supply by backflow. Adopting best practice can help food companies meet their legal obligations in this respect".


Dairy producers, food processors and commercial sanitizers all require test equipment for the determination of cleaning or treatment chemicals in process machinery or for surface sanitisation.

Conductivity measurement is often used to measure rinse effectiveness and product dose control.

pH control of wash equipment is often essential for effective cleaning. Test strips and pocket pH meters enable fast and convienient pH testing where accurate control is neccessary.