Maintaining hygienic conditions in food processing environments is essential for food safety, yet traditional sanitation programs can leave gaps in airborne and hard-to-reach microbial niches. This presentation introduces Dry Hydrogen Peroxide (DHP®), a patented, continuous antimicrobial intervention designed to synergize with existing sanitation programs and support proactive environmental monitoring. Attendees will learn how DHP works as a low-concentration gaseous technology that continuously reduces microbial burden in the air and on surfaces without introducing moisture or corrosive residues. The session will highlight how DHP addresses contamination risks across Zone 1, Zone 2, and Zone 3 areas. Validation data demonstrating reductions in pathogens of concern, including Listeria monocytogenes, Salmonella spp., and spoilage organisms, will also be discussed. By incorporating continuous antimicrobial control into traditional sanitation workflows, food processors can strengthen cross-contamination prevention strategies, improve operational efficiency, and reduce risks associated with product contamination or spoilage. This session equips food safety professionals with actionable insights for integrating DHP into a comprehensive multi-hurdle environmental control approach.