Food Safety Specialist Francine L. Shaw sat down with Morten Larsen, CEO & Founder of EcoloxTech to discuss the use of Hypochlorous acid (HOCl) in restaurants and food service.
Why is it so important for restaurants and other food businesses to be aware of – and use – HOCI as a disinfectant and sanitizer?
Well, as you know, restaurants and other food brands must prioritize food safety every day, with every shift. Even during the busiest times, staff members must work diligently to keep foods – and guests – safer. Each year, 48 million people get sick and 3,000 die from foodborne illness in the United States, yet these food safety breaches are 100-percent preventable.
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