1.0FSR magazinehttps://www.fsrmagazine.comFrancine L. Shaw and Morten Larsenhttps://www.fsrmagazine.com/author/francine-l-shaw-and-morten-larsen/Why Restaurants Should Use HOCL for Sanitizing and Disinfectingrich600338<blockquote class="wp-embedded-content" data-secret="kcjfI63XR4"><a href="https://www.fsrmagazine.com/feature/why-restaurants-should-use-hocl-for-sanitizing-disinfecting/">Why Restaurants Should Use HOCL for Sanitizing and Disinfecting</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fsrmagazine.com/feature/why-restaurants-should-use-hocl-for-sanitizing-disinfecting/embed/#?secret=kcjfI63XR4" width="600" height="338" title="“Why Restaurants Should Use HOCL for Sanitizing and Disinfecting” — FSR magazine" data-secret="kcjfI63XR4" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
/* <![CDATA[ */
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://www.fsrmagazine.com/wp-includes/js/wp-embed.min.js
/* ]]> */
</script>
https://www.fsrmagazine.com/wp-content/uploads/2024/03/TableRestaurant.jpg1200700Francine L. Shaw, regular FSR contributor, food safety specialist, podcaster, founder of Savvy Food Safety, and author of “Who Watches the Kitchen?” recently sat down with Morten Larsen, CTO of EcoloxTech, to discuss the many significant benefits of Hypochlorous acid (HOCL) for restaurants and other food businesses. What are the most important things for restaurant […]