Features

• Sanitation of nonporous food contact surfaces
• Food egg sanitation
• Commercial and household laundry sanitizer
• 5.25% Sodium Hypochlorite

Directions

Read the entire label and MSDS for proper use, handling and storage before using this product.

Sanitization of Nonporous Food Contact Surfaces
Immersion method:

1. Prepare a 100 ppm sanitizing solution by thoroughly mixing 2.4 oz. of this product with 10 gallons of water.
2. If no test kit is available, prepare a sanitizing solution by thoroughly mixing 4.9 oz. of this product with 10 gallons of water to provide approximately 200 ppm available chlorine by weight.
3. Clean equipment in the normal manner.
4. Prior to use, immerse equipment in the sanitizing solution for at least 2 minutes and allow the sanitizer to drain.
5. If solution contains less than 50 ppm available chlorine, as determined by a suitable test kit, either discard the solution or add sufficient product to reestablish a 200 ppm residual.
6. Do not rinse equipment with water after treatment.

Commercial laundry sanitizers:

1. Spin dry wet fabrics or clothes prior to sanitization.
2. Thoroughly mix 5 oz. of this product with 10 gallons of water to yield 200 ppm available chlorine.

Food egg sanitization:

1. Thoroughly clean all eggs.
2. Thoroughly mix 4.9 oz. of this product with 10 gallons of warm water to produce a 200 ppm available chlorine solution.
3. The sanitizer temperature should not exceed 130° F.
4. Spray the warm sanitizer to thoroughly wet the eggs.
5. Allow the eggs to thoroughly dry before casing or breaking.
6. Do not apply a potable water rinse.
7. Do not reuse this solution to sanitize eggs.