Haccp Direct

HACCP sanitary food processing with organic disinfecting eco-safe ozonated water
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Ozonated water destroys bacteria, viruses, molds parasites and mildews that cause odor, illness, or death. On direct contact, ozone water kills Escherichia coli (E. coli), Staphylococcus aureus, Salmonella, Listeria, Shigella, Hepatitis-A, Swine Flu, Norovirus and hundreds of other dangerous or deadly pathogens such as chlorine-resistant spores of Cryptosporidium and Bacillus anthracis the causative agent of anthrax disease. Bacillus anthracis spores in particular are highly resilient and can survive extremes of temperature, low-nutrient environments, and harsh chemical treatment for decades or even centuries. Microbial pathogens cannot develop immunity to the killing effects of ozonated water because their cell membranes are by their nature permeable to ozone, nature"s strongest oxidizer. Healthy somatic cells remain unaffected. See sidebar. Ozone water also eradicates NDM-1 antibiotic-resistant bacterial "superbugs."
2. Ecosafe ozonated water sanitizes not only fresh foods but also food-related working surfaces, utensils, display cases, equipment, and facilities. It reduces if not ends reliance on chlorine disinfectant wash, chemical pesticides, bactericides, and fungicides.
3. Leaves no chemical residue. Ozone (O3) dissipates from water after 20-30 minutes in the form of pure oxgyen (O2). Destroys all disagreeable odors of decay and putresence.
4. Up to 50 times more powerful than standard chlorine wash (20 ppm); kills bacteria on contact 3,100 times faster than chlorine.
5. Shelf life of perishables extended up to a week or more. Food spoilage reduced 25% to 50%. Seafood, poultry, meats, and produce can stay fresh and flavorful until sold, cooked, or presented. Freshness, taste, and hydration of vegetable produce enhanced.
6. Insurance premiums reduced for clients who specifically install ozonated water systems.
7. Ozonated water of low concentration proven an effective broad spectrum anti-microbial.
8. Ozonated water approved by FDA for use on food (GRAS, 2001) and approved by USDA Food Safety and Inspection Service (FSIS) as final food rinse. Registered with National Sanitation Foundation (NSF).
9. Conforms to USDA Organic food standards. Note: USDA Organic certification cannot be applied to organically grown foods washed with chlorine.
10. Sanitizing effect best achieved in cold water thereby reducing energy costs.
11. Tri-atomic ozone (O3), inexpensively produced from universally available oxygen, is 12.5 times more soluble in H2O compared to the solubility of atmospheric oxygen (O2) in H2O.
12. Employees can safely use ozonated water for all washing and sanitization purposes by merely opening the tap and washing foods or objects in question. Instantly sanitizes and deodorizes hands; substantially lowers risk of disease transmission.
13. No hazardous chlorine chemicals to purchase, measure, or mix; no need to wash chlorine off foods. Labor costs reduced; plant safety increased; liability risks muted. Note: Chlorine wash forms ingestable carcinogenic chemicals on foods.
14. Ozonated water harmless to humans, pets, plants, and animals. A rejuvenating skin cleanser. Also shown to enhance plant growth.
15. No residue except pure oxygen, the life force.
Haccp Direct