Francine L. Shaw
By Francine L. Shaw, food safety specialist, Founder of Savvy Food Safety, and author of “Who Watches the Kitchen?”
Restaurants must prioritize proper disinfection and sanitation protocols, especially considering that:
Norovirus is on the rise, with increased cases across the US, especially in the northeast. This contagious illness is frequently caused by infected workers contaminating foods in restaurants and other foodservice settings.
Hepatitis A cases are increasing, often caused by contaminated food and water. The Hepatitis A virus, which can survive in water and on surfaces for extended periods, can be transmitted by consuming contaminated food or water, and has also been linked to infected food-handlers.
Salmonella outbreaks have affected hundreds recently. For instance, tainted cantaloupe made headlines in late 2023, sickening consumers and resulting in a massive, multi-state recall.
The CDC has reported many multistate listeria outbreaks, impacting products like ice cream, leafy greens, peaches, nectarines, and plums.
Restaurant employees must work diligently and continuously to keep their facilities, surfaces, equipment, and foods safe and clean.
HOCL: A Better Solution
Increasingly, food businesses are relying on Hypochlorous acid (HOCL), a safe, non-toxic, effective, sustainable disinfectant that can be used in numerous ways. Unlike other solutions, HOCL is safe and effective on (and around) foods.
HOCL is being widely used in the food service industry, thanks to its effectiveness in killing various pathogens and reducing the risk of foodborne illnesses. Compared to quaternary ammonium compounds (quats), HOCL is a better choice for maintaining proper food safety standards. It has valuable benefits, including that it’s more potent than bleach, effective at killing pathogens, eco-friendly, and compliant with CDC, FDA, and EPA regulations.
Companies like EcoloxTech are providing HOCL generators that produce HOCL on site at a fraction of the cost of bottled HOCL. To produce HOCL with the EcoloxTech system is about 15-25 cents to the gallon, making it extremely cost efficient.
By using HOCL, restaurants can:
Reduce the risk of foodborne illnesses, including salmonella and listeria.
Decrease the risk (and spread) of contagious illnesses, including norovirus, RSV, influenza, and COVID.
Protect their foods, customers, employees, and reputation.
Maintain meticulously clean environments.
Demonstrate their commitment to responsible food safety practices.
Benefits of HOCL
HOCL offers many significant, valuable benefits. It is:
More effective than bleach. HOCL is effective against 99.99% of all pathogens and 80-100x more effective than bleach, yet is non-toxic, sustainable, and safe for humans, pets, and the environment. HOCL kills numerous pathogens, including norovirus, COVID, hepatitis A, listeria, and salmonella
Environmentally friendly. HOCL is a green cleaning solution that’s biodegradable and leaves no harmful residues. HOCL is non-toxic, chemical-free, and safe to use on surfaces, equipment, and food. While other sanitizers may leave harmful residues, HOCL breaks down into simple saltwater after use, posing no risk to consumers, employees, or the environment. These products allow organizations to maintain the highest standards of cleanliness and hygiene while minimizing the impact on the planet.
A great way to extend products’ shelf life. Use HOCL as a no-rinse sanitizer for meat, poultry, seafood, and produce to extend these products’ shelf-life by reducing bacteria and pathogens. HOCL is odorless and tasteless, and won’t change the characteristics or quality of foods.
Compliant with government groups. HOCL is compliant with CDC, FDA, USDA, and EPA Brands can feel comfortable and confident using HOCL, knowing that it meets the US governing bodies’ stringent safety and quality guidelines.
Easy to use. HOCL can be used for spraying, wiping, and fogging. Since HOCL is rinse-free, it saves time, effort, and water – a significant advantage for food businesses, where speed and efficiency are crucial.
An effective “kill step” to help eliminate microbial risks. Produce requires a “kill step” to eliminate pathogens, and HOCL is an effective solution to use in this effort. Pre-washing and sanitizing produce with HOCL helps get rid of dirt, feces, and other microbial risks.
How to Use HOCL in Your Restaurant
Clean and sanitize food contact surfaces. Use HOCL on countertops, cutting boards, utensils, and floors.
Sanitize and disinfect high-touch areas. Use HOCL on doorknobs, sink handles, light switches, restrooms, menus, etc. to prevent the spread of germs throughout your restaurant.
Sanitize foods. Reduce pathogens– and foodborne illness risks – by using HOCL to reduce bacteria and pathogens on your produce, meat, poultry, and seafood. This practice can extend these products’ shelf-life and cut safety risks dramatically.
Switch from quats. Experts are recognizing HOCL’s superiority over quats. HOCL offers an improved safety profile and effectiveness against a broader spectrum of pathogens. Additionally, growing concerns regarding quat exposure and potential risks have driven a shift towards safer, more efficient sanitization methods like HOCL.
Use technology to enhance HOCL’s efficacy. Implementing advanced technologies – including AI, machine learning, IoT, and blockchain – further enhances the efficacy of HOCL in ensuring food safety. By embracing innovative tools and following strict protocols, restaurants can navigate challenges, elevate food safety, and boost consumer trust.
HOCL is a better way to clean and disinfect, helping restaurants power a cleaner, safer future. This groundbreaking solution combats harmful pathogens, reduces the foodborne illness risks, and enhances food safety practices. HOCL is a safer, more effective, and more sustainable choice than other available options, allowing restaurants to keep their facilities (and foods) meticulously clean in a responsible way.
Francine L. Shaw is a food safety specialist, podcaster, founder of Savvy Food Safety, co-founder of My Trusted Source, author of “Who Watches the Kitchen?”, and a successful entrepreneur, and speaker who spent 30+ years working in the foodservice industry. Her career has included performing services (operating partner, corporate/private trainer, health inspector, third party inspector, adjunct professor) in various sectors of the foodservice industry. She has written hundreds of articles for national trade magazines and appeared on Dr. Oz, the BBC World Series Radio, and iHeart Radio as a food safety expert.
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