Sanitizers for CAF lines
The most common sanitizers in the CAF process are peracetic acid (PAA) and hydrogen peroxide (H2O2). Both of these chemicals are known for not leaving any ‘toxic’ residue behind, which is viewed as healthier for food and beverage produce.
Sanitizing of produce is crucial to the quality of final produce. Sanitizers must be measured at a series of Hazard Analysis and Critical Control Points(HACCP) to ensure that they are not being over or under dosed with sanitizer. Test frequency and results are closely monitored by internal quality departments as well as external regulators and buyers who will audit the facility. The exact sanitizer concentration and test frequency is often determined by the quality control department of the manufacturer but can also come from packaging line vendors or produce buyers.