Food Handling


Eliminating E. coli, Salmonella, and Listeria contamination needs to start at the beginning. Stringent cleaning and sanitizing procedures are critical to breaking transmission cycles of pathogens. Hypochlorous acid is recognized as a very powerful no-rinse sanitizer for all food-handling surfaces including cutting boards, utensils, and countertops.

Food Handling uses: Food prep areas, cutting boards, all produce, food processing facilities, all contact surfaces, tools, and equipment.

Sanitization Strategy:

Hypochlorous acid is approved to use on food contact surfaces at concentrations as high as 200 ppm. Frequently spray all contact surfaces to eliminate all mold, bacteria and spores. Use misters in the produce department to control bacteria, molds, and fungus to prolong shelf-life salability. This will also limit the spread of pathogens from customers handling the produce.

*Does not have zero corrosive effect as all products can be harmful to surfaces based on the amount of saturation and timing. It is safe for most hard, nonporous surfaces when used with appropriate recommended concentrations and not over saturated.