Food/Beverage Processing

FOR USE THROUGHOUT FOOD AND BEVERAGE PROCESSING AND FOOD HANDLING OPERATIONS

This product is recommended for sanitizing all types of hard, non-porous equipment and utensils used in food processing and canning plants, bottling plants, breweries, fish processing plants, meat and poultry processing plants, milk handling and processing plants, restaurant and institutional dining establishments. Use a 100 ppm available chlorine solution (refer to Dilution Chart) to sanitize previously cleaned processing and packaging equipment. Allow at least a one minute contact time before draining. Allow adequate draining before contact with beverages. To control the growth of bacteria in brewery pasteurizers, clean badly fouled systems before treatment.

When the system is noticeably fouled, add 3 ppm available chlorine (refer to Dilution Chart) to system water. Repeat this dosage if necessary until the free available chlorine (FAC) level is 0.5 - 1.0 ppm, as determined by use of a reliable test kit. To maintain a FAC of 0.5 - 1.0 ppm, add 0.5 ppm -1 ppm available chlorine (refer to to chart) daily as needed. Add this product to the system at point where adequate flow is maintained.

This product is an effective sanitizing agent. Treatment with this product throughout food and beverage processing and food handling operations can help ensure the quality and safety of the final product.

Hand Washing of Items

1. Remove all gross food particles and soil by a preflush or prescrape and, when necessary, presoak treatment. Wash surfaces or objects with a good detergent or compatible cleaner, followed by a potable water rinse before application of the sanitizing solution.
2. Prepare a 100 ppm available chlorine sanitizing solution.
3. Place equipment, utensils, dishes, glasses, etc. in the solution or apply the use solution to surfaces using a cloth, sponge, or coarse sprayer.
4. Allow to stand at least one minute, drain the excess solution from the surface and allow to air dry.
5. Fresh sanitizing solution must be prepared at least daily or more often if the solution becomes diluted or soiled.

Machine Washing of Items

1. Remove all gross food particles and soil by a preflush or prescrape and, when necessary, presoak treatment. Wash surfaces or objects with a good detergent or compatible cleaner, followed by a potable water rinse before application of the sanitizing solution.
2. Prepare a 100 ppm available chlorine solution.
3. Add the solution to the feed tank of immersion or spray type machines that can provide at least one minute contact time for sanitizing dishes, glasses, food processing equipment or utensils. Allow to drain and air dry before use.
4. Promptly use the sanitizing solution. Prepared solutions cannot be reused for sanitizing but may be used for other purposes, such as cleaning.