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ServSafe supplement recommends ozone use for food safety
March 16, 2010
The National Restaurant Association Education Foundation ServSafe program now includes instructions for using ozone in food safety procedures for the processing of fruits and vegetables, a process now recommended in the FDA Food Code.
ServSave Fifth Edition Supplement, which includes instructions on ozone use, is available for download from the ServSafe Web site.
Eco-Safe Systems USA Inc., a manufacturer of patent-pending water treatment and water reclamation systems, wants to draw attention to the change in the FDA Food Code and the ServSafe supplement.
"Although the FDA has allowed the use of ozone on food since 2001, organizations such as the National Restaurant Association have not previously taken a position on its use," said Michael Elliot, president of Eco-Safe, in a news release. "However, the most recent FDA Food Code changes have recommended its acceptance, and the ServSafe materials produced by the National Restaurant Education Foundation will now specifically mention the use of sanitizing produce by washing in ozonated water."
Elliot said the inclusion of the treatment is a tremendous step forward in educating food service management about the benefits of Eco-Safe Ozone Disinfection, and "will provide an enormous boost to our marketing efforts."
Los Angeles-based Eco-Safe Systems' technologies produce ozonated water for food disinfection and water purification in a eco-friendly and organic manner. The company offers supermarkets and restaurants a cost effective way to safely extend the shelf life of meat, poultry, seafood, fruits and vegetables.
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