date:Jun 18, 2014
can be especially prevalent in chilled ready-to-eat foods, with pre-packed sandwiches, pt, butter, soft rinded cheese, cooked sliced meats and smoked salmon being the most at risk products highlights NHS Choices. Many of these food production environments can be exposed to rapid temperature changes, vigorous and caustic wash-down regimes, high humidity and saline, all of which can take a toll on equipment. In the last 12-months, sales of our IP69K- certified inspection equipment have dramaticall