HOCl vs Bleach: Which Is Safer, Stronger, and M...
Bleach has been the go-to disinfectant for decades. But times are changing. Today’s consumers and...
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What Food Businesses Need to Know About Disinfe...
Francine L. Shaw, food safety specialist, founder of Savvy Food Safety, and author of “Who Watche...
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Protecting Customers and Reputation Starts with...
A recent increase in foodborne illness cases should serve as a wake-up call. As a full-service ...
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Restaurants Need HOCL: The Better Way to Saniti...
Restaurants must prioritize proper disinfection and sanitation protocols, especially considering ...
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Preventing Foodborne Illness Outbreaks
Recent outbreaks of norovirus on cruise ships and in foodservice settings have highlighted the ne...
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Enhancing Food Safety: The Superiority of HOCl ...
— OPINION — By Francine L. Shaw The usage of Hypochlorous acid (HOCl) in the food service industr...
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