Uline S-19457 Manual De Instrucciones página 6

SANITIZING – FOOD CONTACT SURFACES CONTINUED
SANITIZING MILKING EQUIPMENT
Prepare sanitizing solution by mixing 1 tablespoon
(1/2 fl. oz) of bleach per gallon of water immediately
prior to use. All surfaces to be sanitized should be
properly cleaned before application of chlorine
solution. Milking utensils should be submerged in the
solution for at least two minutes and allowed to drain.
Do not rinse equipment with water after treatment. 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 re-establish a
200 ppm residual. Sanitizers used in automated systems
may be used for general cleaning but may not be
reused for sanitizing purposes.
AGRICULTURAL USES
Post-Harvest Protection – Potatoes can be sanitized
after cleaning and prior to storage by spraying with a
sanitizing solution at a level of one gallon of sanitizing
solution per ton of potatoes. Thoroughly mix 2.5 fl. oz. of
this product with two gallons of water to obtain 500 ppm
available chlorine.
Food Egg Sanitization – Thoroughly clean all eggs.
Thoroughly mix 4.5 fl. oz. of this product with 10 gallons
of warm water to produce a 200 ppm available
chlorine solution. The sanitizer temperature should not
exceed 130ºF. Spray the warm sanitizer so that the eggs
are thoroughly wetted. Allow the eggs to thoroughly
dry before casing or breaking. Do not apply a potable
water rinse. The solution should not be reused to sanitize
eggs.
Fruit and Vegetable Washing – Thoroughly clean all
fruits and vegetables in a wash tank. Thoroughly mix
11 fl. oz. of this product in 200 gallons of water to make
a sanitizing solution of 25 ppm available chlorine.
After draining the tank, submerge fruit or vegetables
for two minutes in a second wash tank containing the
recirculating sanitizing solution. Spray rinse vegetables
with the sanitizing solution prior to packaging. Rinse fruit
with potable water only prior to packaging.
SANITIZING OF NONPOROUS FOOD CONTACT
SURFACES
Rinse Method – A solution of 100 ppm available
chlorine may be used in the sanitizing solution if a
chlorine test kit is available. Solutions containing an
initial concentration of 100 ppm available chlorine
must be tested and adjusted periodically to ensure that
the available chlorine does not drop below 50 ppm.
Prepare a 100 ppm sanitizing solution by thoroughly
mixing 2.5 fl. oz. of this product with 10 gallons of water.
If no test kit is available, prepare a sanitizing solution by
thoroughly mixing 4.5 fl. oz. of this product with
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10 gallons of water to provide approximately 200 ppm
available chlorine by weight. Clean equipment surfaces
in the normal manner. Prior to use, rinse all surfaces
thoroughly with the sanitizing solution, maintaining
contact with the sanitizer for at least two minutes. 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. Do not rinse equipment with water
after treatment and do not soak equipment overnight.
Sanitizers used in automated systems may be used for
general cleaning but may not be reused for sanitizing
purposes.
Immersion Method – A solution of 100 ppm available
chlorine may be used in the sanitizing solution if a
chlorine test kit is available. Solutions containing an
initial concentration of 100 ppm available chlorine
must be tested and adjusted periodically to ensure that
the available chlorine does not drop below 50 ppm.
Prepare a 100 ppm sanitizing solution by thoroughly
mixing 2.5 fl. oz. of this product with 10 gallons of water.
If no test kit is available, prepare a sanitizing solution by
thoroughly mixing 4.5 fl. oz. of this product with
10 gallons of water to provide approximately 200 ppm
available chlorine by weight. Clean equipment in the
normal manner. Prior to use, immerse equipment in the
sanitizing solution for at least two minutes and allow the
sanitizer to drain. 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. Do not rinse equipment
with water after treatment. Sanitizers used in automated
systems may be used for general cleaning but may not
be reused for sanitizing purposes.
Flow/Pressure Method – Disassemble equipment and
thoroughly clean after use. Assemble equipment in
operating position prior to use. Prepare a volume of a
200 ppm available chlorine sanitizing solution equal to
110% of volume capacity of the equipment by mixing
4.5 fl. oz. of product with 10 gallons of water. Pump
solution through the system until full flow is obtained at
all extremities, the system is completely filled with the
sanitizer and all air is removed from the system. Close
drain valves and hold under pressure for at least two
minutes to ensure contact with all internal surfaces.
Remove some cleaning solution from drain valve and
test with a chlorine test kit. Repeat entire cleaning/
sanitizing process if effluent contains less than 50 ppm
available chlorine.
0323 RS-19457