Chemicals

Chemicals and Sanitizers for Washing Fruits

Follow scientifically valid chemical concentration and contact time parameters for washing fruits (parameters can be based on regulation, industry guidance and/or scientific studies). For example, sodium hypochlorite concentration should not exceed 200 ppm free chlorine

Read More »

Worker Health and Hygiene Hazard Assessment

Health and Hygiene Hazard Assessment in the Farm 1. Conduct and record a hygiene hazard assessment covering physical, chemical (incl. allergens) and microbiological contaminants, spillage of bodily fluids (e.g.: vomiting, bleeding), and human transmissible diseases,

Read More »

Frozen Express Daily E-News Brief

Stay up-to-date on frozen food & beverage industry news!
Frozen Express
Media Inquiries

For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937

  • Scroll to Top