Food Safety
Environmental hygiene for food processing, preparation, and storage facilities. Controlled dry vapour protocols that reduce microbial contamination without corroding stainless steel infrastructure or leaving residues on food contact surfaces.
Why manual sanitation creates gaps in food facilities
Inaccessible areas remain contaminated
Processing equipment, conveyors, drains, ceiling voids, and HVAC systems contain areas that manual cleaning and foaming cannot reach consistently.
Biofilms persist
Microbial biofilms in drains, joints, and porous materials resist conventional sanitizers, allowing bacteria to survive and re-seed clean surfaces.
Chemical damage to infrastructure
Chlorine and aggressive wet sanitizers accelerate corrosion of stainless steel, aluminium, seals, and gaskets, shortening equipment lifespan.
Verification challenges
Manual cleaning provides limited, inconsistent evidence of effectiveness, creating risk during audits, inspections, and recall investigations.
How controlled vapour works in food environments
01
Area preparation
Following routine cleaning and sanitation, the production area or equipment zone is sealed. Treatment parameters are calculated based on volume, layout, and target organisms.
02
Vapour deployment
Dry hydrogen peroxide vapour is evenly distributed throughout the space. It reaches food contact surfaces, equipment internals, drains, and airborne contamination without adding moisture.
03
Microbiological validation
Environmental swabs, biological indicators, and monitoring data verify microbial reduction and support HACCP, SQF, BRC, and FSSC 22000 requirements.
Key advantages in food facilities
Complete surface coverage
Vapour penetrates areas manual sanitation misses, including enclosed machinery, conveyors, and infrastructure.
No residue on food contact surfaces
Hydrogen peroxide breaks down into oxygen and water. No chemical residues remain after treatment.
No surface corrosion
Non-corrosive formulation protects stainless steel equipment, production lines, and facility infrastructure.
Documented compliance
Provides verifiable environmental hygiene records to support audits, certifications, and regulatory oversight.
Food facility applications
Where Oxylogix protocols are deployed in food production and preparation environments.
Processing facilities
Meat, dairy, seafood, and produce operations where control of Listeria, Salmonella, and other pathogens is critical to product safety and market access.
Commercial kitchens
Restaurants, catering, and food service environments requiring enhanced hygiene between shifts or after contamination events.
Cold storage and distribution
Temperature-controlled storage and logistics environments where mould and microbial contamination impact shelf life and quality.
Beverage production
Breweries, wineries, and beverage plants where environmental contamination affects consistency, flavour, and product stability.
Food safety certification support
Oxylogix protocols support HACCP environmental monitoring requirements and help facilities maintain SQF, BRC, and FSSC 22000 certification.
The approach provides verifiable environmental hygiene that complements existing sanitation programs, particularly in difficult-to-clean areas and outbreak response situations.
This is not a replacement for good manufacturing practices or routine sanitation. It is a controlled, validated layer of protection where traditional methods have limitations.
The approach provides verifiable environmental hygiene that complements existing sanitation programs, particularly in difficult-to-clean areas and outbreak response situations.
This is not a replacement for good manufacturing practices or routine sanitation. It is a controlled, validated layer of protection where traditional methods have limitations.
Assess fit for your facility.
We work with quality managers, food safety teams, and operations managers to evaluate technical fit, compliance requirements, and implementation pathways.