Food-Safe by Design
Sanitation that supports food safety first, operations second, and chemistry last.
Where We Are Today
Clean Harvest prioritizes food safety by design, not by exception. Sanitation activities are performed in a way that protects food integrity, minimizes risk of cross-contamination, and aligns with retail food safety expectations.
Our focus is not on stronger products, but on safer processes.
Our focus is not on stronger products, but on safer processes.
How We Approach Food Safety
- Procedures designed for food-contact environments
- Scheduling that avoids unnecessary exposure
- Application methods aligned with regulatory guidance
- No impact on taste, odor, or allergens when used correctly
Sanitation methods are selected to support food safety and operational flow, not disrupt them.
Sanitation Methods
As part of this approach, Clean Harvest uses approved, food-safe sanitation solutions appropriate for grocery environments. This includes hypochlorous acid (HOCl) where applicable, selected for its effectiveness at low concentrations and suitability for food-contact and food-adjacent surfaces when used according to guidance.
HOCl is a supporting tool within a broader food-safe operational framework.
HOCl is a supporting tool within a broader food-safe operational framework.
What the Data Shows
FDA Food Code Emphasizes Sanitary Operations
The FDA Food Code provides model guidance for safe and sanitary practices in retail food establishments, outlining operational standards designed to prevent contamination and protect public health.
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HOCl Is Recognized for Food-Related Applications
Hypochlorous acid–based sanitizers are registered by the U.S. Environmental Protection Agency (EPA) for use on food-contact surfaces when applied according to labeled directions, supporting safe sanitation in food handling environments.
How the Framework Evolves
As operations scale, standardized documentation and verification can support audit readiness and multi-location consistency without increasing chemical exposure.
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