Sanitizing chemistry should be appropriate for level of microbial lethality, method of application, type of microorganism and properties of the sanitizer. Sanitizers are optimized and validated for effectiveness.
Cleaning chemistry should be appropriate for soil, environment, water, surface, and method of application. Cleaning chemicals should be optimized and validated for effectiveness.
For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937
Tel: (703) 821.0770
Email: info@affi.com
© 2022 American Frozen Food Institute. All rights reserved.