REGULATION

REGULATION

SGS / SuperLab reports and regulations in Taiwan

https://www.ezbetter.com.tw/guide/item/664.html

US-FDA Food Contact Notification 1811

Hypochlorous acid may be used in processing facilities at up to 60 ppm for use in process water or ice which comes into contact with food as a spray, wash, rinse, dip, chiller water, and scalding water for whole or cut meat and poultry, including carcasses, parts, trim, and organs; in process water, ice, or brine used for washing, rinsing, or cooling of processed and pre-formed meat and poultry products as defined in 21 CFR 170.3(n)(29) and 21 CFR 170.3(n)(34), respectively; in process water or ice for washing, rinsing or cooling fruits, vegetables, whole or cut fish and seafood; and in process water for washing or rinsing shell eggs.

https://www.accessdata.fda.gov/scripts/fdcc/?set=FCN&id=1811

US-EPA Code of Federal Regulations: Title 40 - Protection of Environment

The antimicrobial activity of a chlorine-based disinfectant depends on the amount of hypochlorous acid (also called "free chlorine") present in the water. The amount of hypochlorous acid in the water depends upon the pH of the water, the amount of organic material in the water, and, to some extent, the temperature of the water. If the amount of hypochlorous acid is not maintained when the amount of organic material increases, the antimicrobial agent may lose effectiveness in maintaining water quality. If a fresh-cut processor uses a chlorine containing compound as a disinfectant, we recommend that the processor monitor the processing water for free chlorine or hypochlorous acid concentrations.

https://www.govinfo.gov/content/pkg/CFR-2005-title40-vol23/xml/CFR-2005-title40-vol23-sec180-940.xml

Health Canada & CFIA: Safety of Electrolytically Generated Hypochlorous Acid

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.

https://www.fda.gov/food/environmental-decisions/environmental-decision-memo-food-contact-notification-no-1811