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ITEC hygiene technology far exceeds the legal regulations and guidelines set out by the EU and USDA

Posted on Feb 27, 2017
Beckum, September 2012. The oldest standards in the hygiene sector those of the Indians, Egyptians, Assyrians and Jews – had a cultural or religious origin. Among the Greeks and Romans, there was a real emphasis on personal hygiene and fitness through bathing and exercise. The ancient world was also already familiar with aqueducts, canalisation and even food monitoring. However, in the Middle Ages personal hygiene was very much undervalued. In the 19th century it experienced a huge revival due to an outbreak of cholera. These days, it is still the top priority when it comes to the health of consumers.  { Read Full Story

STAR CLEAN Hygiene Station

Posted on Feb 27, 2017
Every bakery is at risk from unwanted bacteria being transmitted via the hands or shoes of employees who have contact with open products. This results in contaminated products. Personal hygiene is therefore essential prior to entering production areas. But implementing such hygiene measures is not easy due to the low acceptance by personnel and the difficulty in ensuring the measures have been followed. However, it remains vital that employees take personal hygiene measures following breaks or toilet visits.  { Read Full Story

Boot-cleaning machine, type 23835

Posted on Feb 27, 2017
The boot-cleaning machine, type 23835 cleans the sides and soles of boots fast and effectively. A walk-through design enables the machine to be used by up to 10 persons per minute.  { Read Full Story

Efficient in-house knife-handling

Posted on Sep 1, 2016
Is there a standardized pig, cow or sheep? No, unfortunately. It is for this reason that many work processes have to be carried out manually in the meat-processing industry. In doing so, the most important hand tool for the butcher is and remains the knife. A high-quality and long-lasting knife is imperative. But even the hygiene, protection from injuries and the anti-theft protection should not be neglected when it comes to storage and transportation of knives.  { Read Full Story

STAR CLEAN All in One, type 23881‐IV‐40

Posted on Sep 1, 2016
In every manufacturing company in the food industry there is the risk of employees who come into contact with the open product introducing germs with their hands or shoes and contaminating the product. Personnel hygiene measures are therefore indispensable when entering production areas. Their implementation is difficult, however. Many measures meet with the misunderstanding of the personnel or are difficult to control. Despite this, before starting work, after breaks or after going to the toilet, employees must take personnel hygiene measures.  { Read Full Story
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ITEC hygiene technology far exceeds the legal regulations and guidelines set out by the EU and USDA

Posted on Feb 27, 2017
Beckum, September 2012. The oldest standards in the hygiene sector those of the Indians, Egyptians, Assyrians and Jews – had a cultural or religious origin. Among the Greeks and Romans, there was a real emphasis on personal hygiene and fitness through bathing and exercise. The ancient world was also already familiar with aqueducts, canalisation and even food monitoring. However, in the Middle Ages personal hygiene was very much undervalued. In the 19th century it experienced a huge revival due to an outbreak of cholera. These days, it is still the top priority when it comes to the health of consumers.  { Read Full Story

STAR CLEAN Hygiene Station

Posted on Feb 27, 2017
Every bakery is at risk from unwanted bacteria being transmitted via the hands or shoes of employees who have contact with open products. This results in contaminated products. Personal hygiene is therefore essential prior to entering production areas. But implementing such hygiene measures is not easy due to the low acceptance by personnel and the difficulty in ensuring the measures have been followed. However, it remains vital that employees take personal hygiene measures following breaks or toilet visits.  { Read Full Story

Boot-cleaning machine, type 23835

Posted on Feb 27, 2017
The boot-cleaning machine, type 23835 cleans the sides and soles of boots fast and effectively. A walk-through design enables the machine to be used by up to 10 persons per minute.  { Read Full Story

Efficient in-house knife-handling

Posted on Sep 1, 2016
Is there a standardized pig, cow or sheep? No, unfortunately. It is for this reason that many work processes have to be carried out manually in the meat-processing industry. In doing so, the most important hand tool for the butcher is and remains the knife. A high-quality and long-lasting knife is imperative. But even the hygiene, protection from injuries and the anti-theft protection should not be neglected when it comes to storage and transportation of knives.  { Read Full Story

STAR CLEAN All in One, type 23881‐IV‐40

Posted on Sep 1, 2016
In every manufacturing company in the food industry there is the risk of employees who come into contact with the open product introducing germs with their hands or shoes and contaminating the product. Personnel hygiene measures are therefore indispensable when entering production areas. Their implementation is difficult, however. Many measures meet with the misunderstanding of the personnel or are difficult to control. Despite this, before starting work, after breaks or after going to the toilet, employees must take personnel hygiene measures.  { Read Full Story
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« Previous123Next »