Cernol Dairy & Food Hygiene in Namibia

Step 1 alkaline: PSP Powder or Klenz 12 on lines, tanks and surfaces. Step 2 acid: Acidet on stainless equipment, or Hydrosan as the peroxide acid sanitizing rinse. Step 3 sanitizer: Sypo or Tetramine 2008 on the 6-month rotation. Around the plant: Chlordet 110 on floors and equipment, Pansolv at the pot-wash, Chemkleen and Antisep 100 on the workforce side. That is the whole hygiene bill of materials from one Windhoek factory.

Arrest cuts the animal fat that ordinary detergents smear around; Chlordet 110 washes and sanitizes equipment and floors in one chlorinated pass; Pansolv soaks pots, pans and racks clean at 50 °C plus; Robust covers the high-foam manual scrub; and Smokehouse Cleaner breaks the tar-fat glaze a smokehouse bakes onto its walls and trolleys. Sypo or Tetramine 2008 closes each day as the terminal sanitizer — the same set the Food & Beverages segmentation sheet assigns to Namibian butcheries.

Milkstone is the mineral-protein film that hard water and milk residues bake onto stainless steel — invisible at first, then a matt grey haze that harbours bacteria beyond the reach of any detergent. The acid step dissolves it: Acidet on equipment, or Hydrosan as the acid sanitizing rinse, run as step 2 after every alkaline clean, not as an occasional rescue. Namibian borehole water is hard enough that skipping the acid step shows up in plate counts within weeks.

Namibian fish and meat plants exporting to the EU already run this chemistry through their export-hygiene inspections: Acidet on stainless piping and hooks before certification, the alkaline/acid/sanitizer cycle documented per line, batch-traceable products from an ISO 9001:2015 registered manufacturer. We supply the product documentation your quality file needs, and being local means an inspector’s finding can be answered with a corrective delivery in days.