Food & beverage
Sanitation that keeps working after the crew leaves.
From raw protein to bottling, Cognituv adds continuous treatment to surfaces, conveyors, cold rooms, process water and air, and puts the data next to your food-safety records.
What’s at stake
The problems we hear most.
Re-exposure starts at restart
Sanitation resets the plant. Then product, people and air movement start re-exposing surfaces the moment the line runs again.
Cold, wet areas hold on to pathogens
Coolers, drains, drying rooms and condensate are where Listeria and other environmental pathogens tend to persist.
Chemical load adds up
Every extra sanitizer cycle costs labor and water and leaves residue to manage.
Auditors want records
FSMA, HACCP and customer audits all ask for the same thing: evidence.
Where Cognituv fits
The right treatment for each part of the problem.
Industrial UV-C
Surface, conveyor and drying-room UV-C: BARRICADE, MURAL, TUNNEL and ADAPT.
ICE cold-coil UV-C
Cold-rated UV-C for evaporator coils in coolers and freezers.
Water treatment
In-line UV-C for process and rinse water, with water-quality sensing.
Cognituv Grid
On-coil UV-C for the air handlers that serve production and packaging.
Cognituv Connect
Temperature, humidity, UV-C run time and water quality in one record you can hand an auditor.
By segment
The method is the same across the plant floor. Where the risk sits, and where UV-C fits, changes by product.
Meats
Cutting rooms, conveyors and coolers carry the most risk. Surface UV-C over belts and tables, and indirect units in curing and drying rooms, add treatment between washdowns.
Poultry
High water use and fast lines make process water and conveyors the priority, with cold-coil UV-C in chill areas.
Seafood
Constant moisture and short shelf life put the focus on rinse water, ice and cold storage.
Dairy
Process water and filling and packaging areas come first, plus the air handlers serving them.
Cheese
Aging rooms need airborne mold under control without disturbing the cultures you want. Indirect room UV-C and on-coil treatment keep the room’s air handling clean.
Ready-to-eat meals
With no kill step after packaging, post-cook handling, slicing and packaging surfaces matter most.
Frozen foods and ice cream
Freezer and cooler coils, condensate and packaging lines. ICE fixtures are rated for sub-zero rooms.
Cold storage and distribution
Evaporator coils and drain pans in coolers grow biofilm that ends up in the room air. Cold-coil UV-C treats them in place, and Connect logs temperature and humidity.
Leafy greens
Wash water and conveyors handle product that is often eaten raw, so wash-water UV-C and belt treatment add a layer.
Vegetables and potatoes
Storage humidity drives mold and rot. Room air treatment and rinse-water UV-C support longer storage.
Fruit
Packing-house conveyors, storage rooms and wash water are the control points.
Bakery
Mold spores in cooling and packaging areas shorten shelf life. Room UV-C over cooling conveyors and packaging is the usual starting point.
Confectionery
Sugar, moisture and handling invite mold and yeast in packaging. Surface UV-C on packaging lines adds treatment without chemical residue on product.
Snacks, cereal and seeds
Low-moisture foods can still carry Salmonella, so dry-sanitation areas and conveyors benefit from treatment that adds no water.
Spices and seasonings
Dry handling and blending areas need treatment that adds no moisture. UV-C over conveyors and packaging fits that.
Sauces and condiments
Process water, tank surroundings and filling lines are the control points.
Sugars and syrups
Bulk storage and process water can carry yeast and mold. In-line UV-C on water and treatment around tanks and filling help.
Identify · Apply · Verify™
How an engagement works.
Identify
We map the risk with your QA team: surfaces, conveyors, cold rooms, process water and the air handlers serving them.
Apply
UV-C sized to each surface and schedule, installed around production.
Verify
Run time, UV-C output, temperature and water quality report into Cognituv Connect, and your environmental monitoring program shows the result.
Proven in the field
All case studies →
Coca-Cola
Food & beverage · Bottling plant · Argentina
A compact, high-fluence UV-C fixture built into existing machinery — continuous treatment on a 42,000 bph line, monitored through Connect.
RenderingPerdue Farms
Food & beverage · Poultry · Poultry processing line
More peracetic acid was hurting workers and doing less against pathogens. A UV-C tunnel built into the conveyor line let the plant use less acid, with the dose monitored continuously.
Tuffy’s Pet Foods
Food manufacturing · Perham, MN
Wireless vibration and temperature sensors on motors, conveyors and mixers — faults caught weeks before failure, with no wiring.
See what the data says about your facility.
Start with a no-cost assessment: a call with an engineer and a written recommendation. When you want the data first, Cognituv Connect measures your own equipment, scoped and quoted for your site.