Frequently Asked Questions
General
Must we regularly change our disinfectants to prevent build-up of resistance?
No, Manchem will monitor your specific pathogens and test disinfectant efficiency on these specific pathogens. In the case of proven resistance build up, Manchem will make recommendations to solve your problem
What happens if we don’t apply hygiene standards?
If no acceptable standards of food hygiene are applied then the door is left wide open for a whole range of direct and indirect consequences, such as:
- Loss of quality and shelf-life of the product
- Loss of public confidence and clientele
- Loss of production
- Linkage to potential food poisoning outbreaks
- Potential legal action
- Illness of personnel and consumers
- Loss of jobs
- No guidance for accepted protocols and standards
If no standards exist for foodstuffs in current legislation the question that often arises is for what and how should one test the sample or product and how should the results be interpreted? In such cases where no legal standards exist it is very important that the results be carefully assessed before decisions are taken on whether the foodstuffs pose a risk to the health of consumers.
Why is there a need for hygiene?
The provision of and application of food hygiene standards is to protect the consumer by ensuring that only clean, sound, healthy and wholesome food is available for purchase.
The quality of a country’s food supply will depend on the implementation and monitoring of legislation and standards relating to farms design and construction, all operations taking place within and physical food inspection together with control of the following:
- The use of chemical and pharmaceutical preparations on the farm.
- Health standards of poultry and their care during transportation to and at the abattoir.
- Anti-mortem inspections to eliminate unfit birds from entering the food chain.
- Inspection of the carcas and offal immediately after slaughter including any laboratory testing.
- Removal of material unfit for human consumption and its proper destruction and disposal thereof.
- High standards of hygiene at all stages from farm to food processing, to storage to end point sale.
Why should hygiene concern us?
All persons engaged in this industry have a moral and ethical obligation to establish and maintain the highest sanitary standards.
The consumer expects the industry to produce clean, sound, wholesome food and food products.
Correct application of accepted hygiene standards protect the health of both the consumer and those involved in production.
A farm is not only a place where food is grown and processed but also a place where food for human consumption is produced. The common factor between these two concepts is hygiene.
An effective food hygiene programme begins on the farm and follows through during transportation to the production procedures, the wholesalers, the retailers and of course the final consumer of the product.
Quality Standards
Our company holds ISO 9001:2015 certification and all products intended for the food industry bear the SABS mark.
Within our comprehensive quality control programme, we systematically assess the biocidal characteristics of each disinfectant batch. All disinfectants comply with Act 29 registration with NRCS, and, when needed, specialized products adhere to Act 36 registration as mandated by the Department of Agriculture.
Waste Treatment (Bohlisa and M-Bac)
Where do I add digestant into my system?
Bohlisa can be activated be adding it to a bucket of warm (not hot) water 35°C-40°C for several minutes before adding. Pour this slurry into the system at a point where normal flow will disperse it evenly. The best way is to pour it into the waste stream inside the plant, or just before it flows out into the pond. If this is not possible, pour it directly into the middle of the pond or around the perimeter.
How long before I see the results?
If the bacteria grow and reproduce why should I keep adding more digestant?
The bacteria in these products are very efficient at digesting waste – many times better than the naturally occurring bacteria. If treatment is stopped the other natural bacteria will eventually overpower and replace the good bacteria. These naturally occurring bacteria are not desirable because they work slowly, produce odours and can be pathogenic.
Do the bacteria work in cold or freezing weather?
These bacteria work best in warm weather, when the water is 10°C to 40°C. In colder temperatures, they continue to work (but more slowly) even in the frigid waters under a crust of ice. For best results, begin treatment programme in the warmer summer months.
Do disinfectants and detergent affect bacterial digestion?
Most detergents, soaps and cleaners will not seriously affect the bacteria. However, chlorine bleach and other disinfectants and sanitizers will inhibit the bacteria. If these products are used heavily or frequently, increase the treatment rate to compensate for their effects.
Do you receive complaints about foul odours from your treatment ponds?
Bio enzyme digestant products are highly effective at permanently eliminating odours caused by your treatment process. Remember that it takes several weeks to get results. Deodorisers and perfumes will only give you temporary relief at best, and often do not work at all in hot summer months!
Looking for a miracle cure for you waste water disposal problems?
Digestants cannot offer overnight miracles. They can however, provide all the benefits that modern science has to offer if you give your system the time and attention that it needs. These scientific miracles take several weeks or months to occur – but the results will astound you!