Letter of Guarantee for Non-Food Chemical Products
Letter of Guarantee: Click Here
This letter of guarantee is provided for electrolytically generated hypochlorous acid in accordance with the requirements of the Food Safety Enhancement Program of the Canadian Food Inspection Agency (CFIA). The CFIA does not object to the use of new technology provided that it is shown to be safe and effective for the intended use and ensures that the food products are in compliance with Canadian food safety requirements.
FCS Notification 1811: Click Here
The letter of guarantee is based on Food Contact Substance (FCS) Notfication 1811 issued by the United States Food and Drug Administration (FDA) which became effective on October 13th, 2017. According to Section 409(h)(1)(C) of the Federal Food, Drug, and Cosmetic Act, food contact substance notifications (FCNs) are effective only for the listed manufacturer and its customers.
Safety of Electrolytically Generated Hypochlorous Acid
Finding of No Significant Impact (FONSI): Click Here
Finding of No Significant Impact (FONSI) by the FDA for FCN 1811 for use of hypochlorous acid, ClO2, (CAS Reg. No. 7790-92-3), where free available chlorine (FAC) will not exceed 60 ppm, as an antimicrobial agent in an aqueous solution in the production and preparation of whole or cut meat and poultry; processed and preformed meat and poultry; fish and seafood; fruits and vegetables; and shell eggs.
Environmental Assessment: Click Here
The Food and Drug Administration (FDA) is required under NEPA to consider the environmental impacts of approving drug and biologics applications as an integral part of its regulatory process. Below is the environmental assessment by the FDA for FCS Notification 1811.
Effectiveness of Electrolytically Generated Hypochlorous Acid
Provided below are links to published research articles on the use of electrolytically generated hypochlorous acid for the applications described in the FCS Notification 1811.
Meat Research: Click Here
Poultry Research: Click Here
Produce Research: Click Here
Seafood Research: Click Here or see list of full length PDFs
Shell Egg Research: Click Here