New methods will ensure better hygiene in closed production equipment.


This project aims to develop methods for achieving better hygiene in closed production equipment

Failures in hygiene may result from ineffectual cleaning procedures, but also, for example, from the occurrence of cracks/crevices, or from the surface being difficult to clean for some reason.Since the equipment is closed, it is not easy to visually assess what the problem is and where it is hiding. It is thus necessary to develop methods that are suitable for closed production equipment.

The project has two primary areas of focus:

1. Examining the use of sensors for monitoring rinse water

The purpose here is to investigate and test sensors designed for monitoring end-stage rinse water in collaboration with one or more case businesses. The sensors should be able to be used as indicators of the level of hygiene in closed systems.

2. Developing methods for assessing process equipment condition

The purpose here is to develop two methods of analysis for evaluating equipment surfaces. These methods will provide more information on the properties of surfaces and their ease of cleaning (or lack thereof).

Target group

The target group consists of food producers with primarily closed production equipment, and equipment manufacturers. The pharmaceutical industry, which also uses closed production equipment, has the same needs.

Related companies — such as chemical suppliers, cleaning companies, etc. will also be greatly interested in the results of the project.


Several case companies will be involved in the project; which companies these are is yet to be determined.

In addition, we are establishing a professional panel of observers, which we will use to receive expert feedback. The observation panel will ensure that the activity remains focused on the industry's needs: the development of cost-effective solutions that ensure a high degree of food safety at all times.

Previous project periods

Hygiene monitoring in closed production equipment is a continuation of the project "New Strategies for Cleaning: Increased Uptime and High Food Safety", which FORCE Technology performed in 2016–2018