The recent health crisis brought about by the pandemic has devastated the food services industry. Because of the inherent risks posed in dining and entertaining in proximity with others, the industry demands high levels of hygiene and sanitization. Commercial and industrial-strength electrolyzed water sanitizer has emerged as the most versatile disinfectant across the industry. This single product-multiple uses characteristic has made hypochlorous acid (HOCL) a popular sanitization choice for hoteliers, restauranters, and bar and diner owners.
Backed by Science
There’s a large and growing body of scientific research of the effectiveness and efficacy of HOCL. Scientists have discovered the disinfecting qualities of HOCL against Avian influenza virus and avian coronavirus. Tests even confirm that, as part of overall upper respiratory tract hygiene, a sprayable version of HOCL is proven to inactivate SARS-Cov-2.
Backed by these, and dozens of other research studies, leading agencies, such as FDA, USDA, EPA, and CDC – among others – have approved the use of HOCL as a residential, commercial, and industrial-grade sanitizer. It’s produced using electrolysis – a process that combines salt, water, and electricity. That’s why HOCL is known as electrolyzed water.
In fact, the science backing the use of hypochlorous acid disinfectant is so strong, that it (HOCL) is the leading sanitization product across industries. From health care to food processing, and from dining and entertainment to schools and recreational facilities, HOCL has established its dominance as the number one cleansing agent.
Making Food Prep and Dining safe Again
So, how are hotels, hostels, motels, diners, and restaurants using HOCL to make food prep and dining experiences safe again? The answer: By implementing a methodical health and safety protocol that covers all surfaces, from floors, tables, and counters, to utensils, equipment, and all touch surfaces.
Because of its broad-based application, electrolyzed water sanitizer has industry-wide use at:
- Greeting and check-in stations
- Reception desks
- Loading docks and receiving areas for meat, poultry and produce
- Kitchens and food preparation stations
- Washing stations for food and cooking ingredients
- Diner tables, chairs, and counters
- Cooking utensils, cutlery, and crockery, cutting boards
Even restaurant storage closets, shelving, and cupboards, when treated regularly with hypochlorous acid disinfectant, can fight the spread of disease, bacteria and other germs and contaminants.
Beyond the Basics
Most restaurants and diners implement strict on-premises safety protocols by limiting the number of staff and visitors allowed in food preparation areas. However, bacteria are an extremely formidable foe, and can travel into the most vulnerable areas of restaurants and bars – the kitchen – on the soles of staff member’s shoes. So, can HOCL help prevent that from happening?
The answer: A resounding YES! But that requires going beyond “basic” health and safety protocols.
Most food preparation stations already have convenient hand wash sinks and taps. Staff must wash their hands – in HOCL disinfectant water – prior to entering the area. Restaurant and bar owners may also place electrolyzed water sanitizer in shallow plastic trays, at the entrances to every kitchen or food prep station. Staff entering the area step into the solution, thus disinfecting the soles of their shoes, killing any bacteria that may reside there.