Hypochlorous acid (HOCl) is a safe, non-toxic disinfectant that is highly effective against bacteria, viruses, and fungi. It’s commonly used in restaurants and commercial kitchens for sanitation and disinfection. Here’s where and how you can use it effectively:
✅ Where to Use Hypochlorous Acid in a Restaurant/Kitchen:
1. Food Contact Surfaces
Use on: Cutting boards, prep tables, slicers, utensils, pans, and other surfaces that touch food.
Why: HOCl is food-safe and does not require rinsing at appropriate concentrations (typically 20–200 ppm for food contact surfaces).
How: Spray or wipe directly, allow to sit for 1 minute, then air dry.
2. Kitchen Equipment
Use on: Ovens, mixers, blenders, refrigerators, ice machines.
How: Spray and let air dry or wipe down after contact time.
3. High-Touch Surfaces
Use on: Door handles, faucets, light switches, drawer pulls, and POS systems.
Why: These are germ hotspots and should be disinfected frequently.
4. Restrooms
Use on: Toilet seats, flush handles, sinks, soap dispensers.
HOCl benefit: Gentle yet effective alternative to harsh bleach or quats.
5. Dining Area
Use on: Tables, chairs, condiment holders, menus, and booths.
Safe for guests: Non-toxic and non-irritating, safe to use around customers.
6. Produce Washing
Use on: Fruits and vegetables (check concentration, usually < 60 ppm).
How: Soak or spray and allow to sit for a short time, then rinse if required by local guidelines.
7. Air & Odor Control
Use in: Kitchen, restrooms, trash areas.
Method: Use foggers, misters, or sprayers to neutralize airborne pathogens and odors.
