REGULATION

Category: REGULATION

On June 9, 2014, the National Organic Program (NOP) published a policy memorandum clarifying that electrolyzed water (hypochlorous acid) is allowed in organic production and handling. Click here to see USDA Organic memorandum.

Category: REGULATION

The EPA allows for hypochlorous acid to be used for disinfecting drinking water at a concentration up to 4 mg/L (or 4 ppm). Click here to see National Primary Drinking Water Regulations.

Category: REGULATION

The FDA cleared hypochlorous acid per FCN 1811 to be used for the following applications at up to 60 ppm: Hypochlorous acid may may be used in processing facilities at up to 60 ppm for use in process water or ice which comes into contact with food as a spray, wash, rinse, dip, chiller water, and scalding water for whole or cut meat and poultry, including carcasses, parts, trim, and organs; in process water, ice, or brine used for washing, rinsing, or cooling of processed and pre-formed meat and poultry products as defined in 21 CFR 170.3(n)(29) and 21 CFR 170.3(n)(34), respectively; in process water or ice for washing, rinsing or cooling fruits, vegetables, whole or cut fish and seafood; and in process water for washing or rinsing shell eggs. Click here to see FCN 1811 at the FDA website.

Category: REGULATION

The maximum concentration that can be used on food contact surfaces is 200 ppm per the EPA. Click here to see EPA Code of Federal Regulations.

Category: REGULATION

The maximum concentration that can be used directly on food as a no-rinse sanitizer is 60 ppm per FDA FCN 1811. Click here to see FCN 1811 at the FDA website.

Category: REGULATION

Hypochlorous acid does not require a post-rinse when sanitizing food at or below 60 ppm. Click here to see FCN 1811 at the FDA website.

REGULATION

Category: REGULATION
On June 9, 2014, the National Organic Program (NOP) published a policy memorandum clarifying that electrolyzed water (hypochlorous acid) is allowed in organic production and handling. Click here to see USDA Organic memorandum.
Category: REGULATION

The EPA allows for hypochlorous acid to be used for disinfecting drinking water at a concentration up to 4 mg/L (or 4 ppm). Click here to see National Primary Drinking Water Regulations.

Category: REGULATION

The FDA cleared hypochlorous acid per FCN 1811 to be used for the following applications at up to 60 ppm: Hypochlorous acid may may be used in processing facilities at up to 60 ppm for use in process water or ice which comes into contact with food as a spray, wash, rinse, dip, chiller water, and scalding water for whole or cut meat and poultry, including carcasses, parts, trim, and organs; in process water, ice, or brine used for washing, rinsing, or cooling of processed and pre-formed meat and poultry products as defined in 21 CFR 170.3(n)(29) and 21 CFR 170.3(n)(34), respectively; in process water or ice for washing, rinsing or cooling fruits, vegetables, whole or cut fish and seafood; and in process water for washing or rinsing shell eggs. Click here to see FCN 1811 at the FDA website.

Category: REGULATION

The maximum concentration that can be used on food contact surfaces is 200 ppm per the EPA. Click here to see EPA Code of Federal Regulations.

Category: REGULATION

The maximum concentration that can be used directly on food as a no-rinse sanitizer is 60 ppm per FDA FCN 1811. Click here to see FCN 1811 at the FDA website.

Category: REGULATION

Hypochlorous acid does not require a post-rinse when sanitizing food at or below 60 ppm. Click here to see FCN 1811 at the FDA website.