01 / Food & Beverage

HACCP-compliant sanitisation. Zero residue. Zero compromise.

Industrial HOCl at 32,000 ppm, diluted to your CIP and food-contact specifications, with regulatory dossiers included.

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50 ppm
No-rinse food contact approved
Log-6
99.9999% pathogen reduction
30s
Contact time, all major pathogens

One concentrate that satisfies food safety and chemistry simultaneously.

Most food manufacturers run parallel chemical programmes: quats for surfaces, PAA for CIP, chlorine for drains. Each has its own SDS, its own PPE requirement, its own rinse protocol. HOCl collapses that stack into a single molecule.

At 50–80 ppm, our HOCl is approved for no-rinse food-contact use under CODEX Alimentarius, FDA 21 CFR and equivalent EU frameworks. There is no detectable residue after drying, no flavour carry-over, and no rinse step that adds time to your CIP cycle.

At 32,000 ppm concentrate, a single IBC covers thousands of diluted-use litres. We ship dilution maps specific to your line configuration, dairy, ready-meal, beverage, hatchery and provide the supporting regulatory documentation for your HACCP audit file.

Dilution Reference, Food & Beverage

Application dilution rates from 32,000 ppm concentrate

Food-contact surfaces (no-rinse) 50–80 ppm No rinse
Hard non-food surfaces 200 ppm
CIP final rinse step 100–150 ppm
Cold store aerial misting 50–100 ppm
Drain / waste channel dose 500 ppm
Packaging disinfection 100–200 ppm

Deployment

Where it's deployed

HOCl at food-safe concentrations covers every hygiene touchpoint on a production line, from bulk CIP tanks to hand-touch surface sprays.

CIP Systems
Final HOCl rinse replaces PAA in closed-loop CIP circuits. No corrosive vapour, no separate neutralisation step, no chlorinated effluent issues.
Food-Contact Surfaces
Conveyor belts, slicing blades, forming moulds. 50–80 ppm no-rinse approved. Validated log-6 reduction on Listeria, E.coli O157:H7 and Salmonella.
Beverage Line Sanitation
Filler heads, tank interiors and transfer pipework. HOCl leaves no flavour signature at use concentration, critical for carbonated beverages and dairy.
Packaging & Cold Store
Aerial misting in refrigerated packing areas controls airborne moulds and yeast without residue on product or packaging materials.
Hatchery & Dairy CIP
Milking equipment, teat dipping preparation and hatchery surface disinfection. Livestock-safe ppm with potability certification data provided.
HACCP Audit Support
We supply the full regulatory dossier: COA per batch, efficacy validation data, SDS, and region-specific food-contact approvals, ready to drop into your HACCP file.

Technical

Specification at a glance

Every parameter verified per batch. COA supplied with every shipment. Tolerances held to ±5% on free available chlorine.

Parameter Value Note
Free available chlorine (FAC) 32,000 ppm Concentrate; verified by DPD titration per batch
pH 5.0–6.5 Optimal range for HOCl dominance (>80% undissociated)
ORP (Oxidation-Reduction Potential) >1,000 mV At concentrate; indicator of active biocidal capacity
Food-contact use dilution 50–80 ppm No rinse required, CODEX/FDA 21 CFR compliant
Hard surface use dilution 200 ppm Drain channels, non-food zones, transport equipment
Contact time (food-contact) 30 seconds Log-6 reduction; validated vs. Listeria, E.coli, Salmonella
Rinse required No At food-contact dilutions; reduces CIP cycle time by up to 20%
Shelf life (sealed, cool & dark) 18 months Tested to 5% FAC degradation at 18 months unopened

Comparison

What it replaces

The three chemicals most commonly displaced when food manufacturers switch to HOCl and why they're switching.

Quaternary Ammonium Compounds (Quats)
Problem
Biofilm resistance is increasing across food-processing environments. Regulatory pressure on residues is intensifying, particularly in dairy and ready-meal categories. Rinse steps add 15–25 minutes per CIP cycle.
HOCl advantage
No rinse required at food-contact concentrations. No biofilm resistance mechanism. No persistent environmental residue. Equivalent kill rate in 30 seconds.
Peracetic Acid (PAA)
Problem
Aggressive corrosive vapour creates a staff welfare issue at standard working concentrations. Acetic acid off-gassing in confined spaces, chillers, enclosed CIP areas, requires continuous ventilation and full respiratory PPE.
HOCl advantage
Non-irritant at all use dilutions. No respiratory exposure concern. No PPE mandate beyond standard gloves. Suitable for enclosed cold-store environments without additional ventilation controls.
Sodium Hypochlorite (Bleach)
Problem
pH instability at working concentrations means active chlorine fraction is largely hypochlorite ion (OCl⁻), which is 80× less biocidally active than HOCl. Surface degradation on stainless steels and gasket materials accelerates at bleach concentrations needed for equivalent efficacy.
HOCl advantage
Same chemistry, different pH. HOCl delivers the active fraction directly at food-safe concentrations. No surface corrosion at use dilution. No chlorine off-gassing at ambient temperatures.

Food & Beverage, Next step

Ready to validate in your facility?

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