for hard non-porous food contact surfaces in all hospitality, food preparation, institutional, Clean-in-Place (CIP) sanitizing and food production environments.
• IS A REGULATED FOOD CONTACT SURFACE SANITIZERwith a sanitizing formula of 200 ppm
•IS A CONCENTRATED ELECTRO-CHEMICALLY ACTIVATED SOLUTIONrich in oxygen, in which pathogens cannot survive.
•IS A POWERFUL ANTIMICROBIAL SOLUTIONthat is both biodegradable and non-accumulative. The key active ingredient, hypochlorous acid, is a naturally occurring molecule synthesized from an electrolyzed solution of salt and water.
• CAN PENETRATE PATHOGENIC MICROORGANISM CELL WALLS
•ATTACKS AN ARRAY OF MICROBIAL ORGANISMS, a process that is chemically selective with no toxic or mutanogenic side effects for higher forms of life.
• IS SAFE WHEN USED AROUND PLANTS, ANIMALS, MARINE OR HUMANS
• IS AN ENVIRONMENTALLY CONSCIOUS AND SUSTAINABLE SOLUTION
How and When to
Clean and Sanitize
To clean and sanitize a surface, follow these steps:
Approvals
FDA Certifications of Hypochlorous Acid (HOCL)
View Source: CFR - Code of Federal Regulations Title 21 (fda.gov)
§ 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions).
Hypochlorous Acid (HOCL) when used as ingredient in an antimicrobial pesticide formulation may be applied to: Food-contact surfaces in public eating places, dairy-processing equipment, and food-processing equipment and utensils. When ready for use, the end-use concentration of all Hypochlorous Acid chemicals in the solution is not to exceed 200 ppm determined as Free Available Chlorine.
