Dairy & Cheese
Dairy and Cheese Making under the control of the FDA and the Pasteurized Milk Ordinance (PMO)
The P.M.O. does not at this time allow ozonated water to be the final sanitizing step on food contact surfaces. A suggestion for the implementation of ozone would be to first sanitize the equipment with ozonated water and then as a final step use your approved sanitizer to satisfy the P.M.O. regulation.
Using the ozonated water before your current sanitizer would provide excellent kill, reduce chemical expenditures, reduce contact time and be a safer product for the employees. The final step with your current sanitizer could be for shorter periods while still achieving the required sanitation levels. A check with your state inspector or milk rating officer would be necessary to insure you are still in compliance and they are aware of what you are trying to accomplish.
However, Ozonated water can be used to sanitize non-food contact surfaces: floors, walls, drains, milk cases, cooler floors, etc. Salmonella and Lysteria have put many food processing facilities out of business. Ozone provides 100% protection against these without interfering with the food quality and without leaving any chemical residuals.
Ozonated water is also good for treating cooling towers, interior of delivery trucks and as an odor control agent.
Ozonated water can also be used as the water mixed with flavored drinks, therefore, saving time and money on pasteurizing those products.