1988 – 2003
Westman Industrial Services
Founder and Chief Executive Officer · Brandon, Manitoba
Founded and led the company for fifteen years, the beginning of a career built entirely around sanitation in industrial settings.
Founder, chief executive officer, and chief scientist of BioSecurity Technology in Omaha, Nebraska.
The platform
Bio Safe runs standard cold water through a proprietary engineering process that turns it into an oxidizing cleaner, then lets it return to oxygen and water once the work is done.
H2O
Input
Standard cold tap water. Nothing shipped, nothing mixed.
O3 aq.
Working state
An oxidizing cleaner produced on site and on demand.
O2 + H2O
Residual
Returns to oxygen and water. Nothing accumulates.
That one design choice drives most of what makes the system different in a patient room or on a production floor. Nothing accumulates on a countertop or a door frame. No room has to be emptied while fumes settle. There is nothing in the supply closet to inventory or reorder, because the solution is produced where it is used.
BioSecurity Technology delivers the technology as Bio Safe Engineered Water, Bio Safe Gas, and Bio Safe Fogging, through wall mounted commercial units, mobile sanitation carts, and residential kitchen and laundry systems.
3-log
Bacteria and virus reduction on treated surfaces
90%
Reduction in chemical use
90%
Reduction in energy consumption
~50%
Reduction in sanitation labor
Company reported third party testing, measured against conventional cleaning methods
The record
The path to engineered water ran through food processing, and it started in Canada.
1988 – 2003
Founder and Chief Executive Officer · Brandon, Manitoba
Founded and led the company for fifteen years, the beginning of a career built entirely around sanitation in industrial settings.
2004 – 2006
President and Chief Executive Officer · Bainbridge Island, Washington
Developed two patents and redesigned the company's original devices to eliminate cross contamination, generating more than $2 million in sales across 50 international clients including Trident Seafoods, Maple Leaf Foods, and Pacific Seafood. Applying ozone continuously to conveyor systems during production extended customer runs from eight hours to as much as 72.
2006 – 2014
Executive Vice President, Research and Development · Omaha, Nebraska
The subject was food sanitation and nothing else: hard surface sanitation, pathogen reduction, shelf life extension, food safety compliance. With a research team of three, installed more than 200 systems in seafood, meat, and poultry plants including Tyson Foods, General Mills, Nestle, Kikkoman, Simmons Foods, Ozark Mountain Poultry, and Freshwater Fish, and developed 20 more domestic and international patents. Client facilities reported cutting chemical cleaning costs by roughly 80 percent and sanitation labor nearly by half. During those years he also traveled to Russia and the Republic of Georgia to help address a major salmonella outbreak.
2014 – 2018
Chief Scientist · Omaha, Nebraska
Directed a $300,000 research budget under OSHA and ISO 9000 standards and led the expansion into food service, with customers including McDonald's, IHOP, Fresh Direct, and Vocelli Pizza.
2019 – present
Founder, Chief Executive Officer, and Chief Scientist · Omaha, Nebraska
Founded to carry more than thirty years of food safety, ozone, and pathogen control research beyond the plant and into buildings of every kind. Organizations that have put the technology to work include BMW, General Motors, Whirlpool, Credit Suisse, and Fiserv.
The patents
Fifty and more filings in the United States and abroad, all under the name Daniel W. Lynn.
Reaction Vessel for an Ozone Cleaning SystemUnited States
Aqueous Ozone Solution for Ozone Cleaning SystemUnited States
Air Decontamination UnitUnited States
Ozonated Liquid Dispensing UnitCanada · Europe · Japan · India · Mexico · Hong Kong · Ukraine
Current research
His current research runs toward biofilm control and removal, which he believes is the next real advance in the field, across residential, commercial, and industrial settings.
Contamination should be a manageable problem, not a permanent condition.
The second half of that goal matters as much as the first: that the people responsible for cleaning are not exposed to something harmful in the course of doing their jobs. He writes and presents on chemical residue, cross contamination, occupational exposure, and the quiet ways pathogens move through a building, carried room to room by the people who work there.