Food safety response · Tampa Bay & statewide Florida
Food-borne pathogen decontamination for Florida food plants
A positive swab, an illness cluster, an FDA 483 or a recall can stop a line in an hour. We help food manufacturers, processors, packing houses, cold storage and food service get decontaminated, verified and documented — so you can restart fast. EPA-registered disinfectants, food-contact sanitizers at label strength, and ATP verification on every job.
Listeria
Listeria Decontamination
Positive swab in zone 2 or 3? Drains, gaskets, condensate and conveyors — the cold, wet niches Listeria calls home.
Read the response plan
Salmonella
Salmonella Decontamination
Dry plants, poultry, eggs, spices and produce — Salmonella survives months on dry surfaces.
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E. coli
E. coli (STEC) Sanitation
As few as 10 cells can make someone sick. Produce wash lines, grinders and cold prep.
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Norovirus
Norovirus Outbreak Cleanup
The #1 cause of foodborne illness. Kitchens, banquets, hotels and catering.
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Allergens
Allergen Changeover & Recall Cleaning
Milk, peanut, wheat, soy, sesame — a leading reason for FDA recalls. Validated changeovers.
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Recall restart
Recall & Shutdown Restart
FDA 483, USDA suspension, FDACS stop-sale or voluntary recall — a documented, fast path back.
Read the response planThe data
Which pathogens make Americans sick
CDC's estimates of domestically acquired foodborne illness each year. Norovirus causes the most illnesses; Salmonella the most hospitalizations and deaths; Listeria the highest fatality rate.
Source: CDC estimates of domestically acquired foodborne illness per year (Scallan et al., 2011).
Source: CDC estimates of domestically acquired foodborne illness per year (Scallan et al., 2011).
Source: CDC estimates of domestically acquired foodborne illness per year (Scallan et al., 2011).
Return to operation
Our 6-step food plant restart protocol
1. Isolate & hold
Affected lines, rooms and product are tagged out. We map zones 1–4 with your QA lead so nothing is cleaned in the wrong order.
2. Dry pick-up & gross removal
Product, debris and soil removed. Dry facilities stay dry — HEPA vacuums and brushes, no water introduced where Salmonella risk is high.
3. Strip-down & foam wash
Guards, belts, scrapers and removable parts pulled. Alkaline or enzymatic foam breaks biofilm; top-down, back-to-front rinse.
4. Sanitize & disinfect
EPA-registered disinfectants on environmental surfaces and food-contact sanitizers at label concentration and full contact time, verified with test strips.
5. Verify
ATP swabs on every food-contact surface, with re-clean on any fail. Your lab or third party runs pathogen swabs; we re-treat positives.
6. Document & hand back
A written record of areas, chemistries, concentrations, dwell times, ATP readings and crew — the file your auditor, FDA, USDA FSIS or FDACS inspector asks for.
Where we respond
Food plants, packers and kitchens across Florida
Based in Tampa with crews dispatched statewide and nationwide by arrangement.
Tampa & Hillsborough
Tampa, Ybor City, Port Tampa Bay, Brandon, Riverview, Plant City, Dover, Ruskin
Polk & the I-4 corridor
Lakeland, Auburndale, Winter Haven, Bartow, Haines City
Pinellas & Pasco
St. Petersburg, Clearwater, Largo, Oldsmar, Pinellas Park, Wesley Chapel, Zephyrhills
Sarasota & Manatee
Bradenton, Lakewood Ranch, Sarasota, Palmetto
Central & North Florida
Orlando, Apopka, Ocala, Gainesville, Jacksonville
South Florida
Miami, Homestead, Fort Lauderdale, Immokalee, Fort Myers
Positive swab or recall right now?
Call or text (813) 738-4220. Tell us the facility, the pathogen and the affected areas — we'll scope and dispatch.