Food safety regulations are becoming more prominent as the government implements changes to the Food Safety Modernization Act regarding growing, processing and shipping of food supplies. Antimicrobial interventions in process waters and facility sanitation are key components of this initiative. Good management practices help ensure that both processing facilities and our fruits, vegetables and meats are free of pathogens that could cause illness or premature decay of product. In order for sanitizers and detergents to be effective they must be dosed at specific rates and titrated to assure the desired chemical concentration is achieved. Low levels can allow unsafe organisms to thrive while high levels are unnecessarily expensive and can alter product quality. There are several different measurement tools on the market today for testing and titrating chemicals and it is important to find the one that is most effective for your operation.