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November, 20 2024

Serving Up SteraMist, Charcuterie Artisans

Charcuterie Artisans Case Study

Charcuterie Artisans, a company specializing in ready-to-eat (RTE) food products through their brands Del Duca and Creminelli Fine Meats, faced microbial issues affecting sensitive equipment and components. After thorough research, they implemented iHP technology, specifically using two SteraPak units with BIT solution. This powerful disinfection tool addressed their unique needs, especially where wet sanitation was not feasible. Since introducing SteraMist, the company has experienced cost savings, improved sanitation results, and the ability to complete critical disinfection tasks efficiently without damaging sensitive equipment.

Ready-to-Eat (RTE) Food Production Room Sanitation

Charcuterie Artisans initially sought out SteraMist technology to prevent micro-issues that can affect sensitive equipment areas. As they researched solutions, they required something that could effectively sanitize without harming equipment that couldn’t withstand nightly wet sanitation processes.

The team currently uses two SteraPaks with BIT solution, primarily in their RTE rooms. As the effectiveness of the system became apparent, they plan to expand its use across their entire facility for deep clean processes. SteraMist has proven valuable for the company, particularly on surfaces that require quick and efficient disinfection during short windows of time.

As Bob Chalmers, their Food Safety & Sanitation describes: “The fact that SteraMist only needs to be on the surface for such a short time to be effective allows us to treat all of our RTE surfaces within just a daily break time: 30 minutes.”

With a team of three trained sanitors, SteraMist is now part of Charcuterie Artisans’ regular cleaning protocol, used twice a week, on Mondays and Fridays. SteraMist’s applications extend beyond the RTE rooms, including high-touch areas like office spaces during flu season. They use it for disinfecting sensitive touch points like screens, electrical cabinets, motor boxes, hand tools, and the thermoformer.

Quick, Dry Mist Solution

SteraMist has become an essential tool for Charcuterie Artisans, offering a solution where traditional wet sanitation is impractical or could cause damage to equipment. The ability to sanitize surfaces quickly and thoroughly during short break times, just 30 minutes, has streamlined their cleaning process, minimizing downtime. Preventing water damage to sensitive components like screens and motor boxes has been another benefit to adding iHP technology to their protocols.

“We’re not seeing water damage in screens and motor boxes at nearly the level we had been a couple years ago.”

They also report that their swab and pre-op ATP results have never been better since implementing SteraMist. “SteraMist has given us a tool in our toolbox to utilize on equipment that cannot withstand a nightly full wet sanitation process.” Chalmers notes.

By making the disinfection process easier and more efficient, SteraMist not only helps Charcuterie Artisans, and the rest of its brands maintain high standards of cleanliness, but also contributes to overall operational savings. The simplicity and maintenance of the system make it a reliable long-term solution for the company.

“The fact that SteraMist only needs to be on the surface for such a short time to be effective allows us to treat all of our RTE surfaces within just a daily break time: 30 minutes.”

Bob Chalmers, Food Safety & Sanitation