Fifteen years after the implementation of FSMA, food safety programs have advanced significantly in preventive controls, documentation, and operational accountability. However, produce sanitation in many foodservice and food preparation environments continues to depend heavily on manual chemical dosing, labor consistency, and periodic intervention. This session explores how continuous ozone generation combined with nanobubble technology is being applied as an alternative sanitation architecture designed to support more consistent produce wash performance and simplify daily execution. Using Quail Systems’ Nanozone platform as a practical implementation example, the presentation will examine how ozone and nanobubbles interact within water systems and how these technologies may create opportunities for improved sanitation coverage, reduced process variability, and greater operational consistency. Discussion topics include: • The evolution of produce sanitation since FSMA implementation • Limitations of traditional chemical and batch-treatment approaches • Fundamentals of ozone generation and water-based sanitation systems • How nanobubbles influence ozone delivery, dispersion, and persistence in water environments • Continuous sanitation models versus intervention-based sanitation • Integration of Nanozone into commercial food preparation workflows • Implementation observations including labor reduction, simplified execution, reduced dependency on manual chemical management, and operational consistency • The role of monitoring and verification in future food safety programs Attendees will leave with a practical understanding of how advanced sanitation technologies may support next-generation food safety programs and contribute to the ongoing evolution of preventive control strategies.