Viral Threats

E. coli, Salmonella, Listeria, Staphylococcus, MRSA, Norovirus, all Avian Flus, other bacterias and viruses

Top Threat Hotspots

For Produce: Food prep areas, cutting boards, all produce, produce manufacturing facilities, produce farms

For Meat and Poultry: Contamination of the animal carcass, meat processing facilities, contact surfaces, tools and equipment

Produce- Sanitization Strategy

For Food Contact: Light spray or immersion of a concentrated solution of up to 60 ppm FAC (Free Available Chlorine) on produce, followed by either a 10 minute drain step or a potable water rinse to remove possible residues.

For Contact Surfaces: Frequently spray all contact surfaces with solution of up to 200 ppm FAC 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.

Meat and Poultry- Sanitization Strategy

For Food Contact: Light spray or immersion of meats in a concentrated solution of up to 60 ppm FAC (Free Available Chlorine) followed by either a 10 minute drain step or a potable water rinse to remove possible residues.  

For Contact Surfaces: Frequently spray all contact surfaces with solution of up to 200 ppm FAC to eliminate all mold, bacteria and spores; no rinse required. Use foggers and misters with a concentrated solution of up to 200 ppm FAC on all hard surfaces to eliminate all bacteria, mold and fungus.

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