M-C 10 Sanitizer/Disinfectant, 1 Gallon Concentrate, Yields 64 Gallons of Ready to Use Disinfection Solution

Sanitizer With Organic Soil Tolerance For Restaurants, Food Handling and Process Areas, Institutional Kitchens and Sanitizing Ice Machines. Kills 99.999% of bacteria like Escherichia coli, Campylobacter jejuni, Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Yersinia enterocolitica, and Shigella dysenteriae on hard non-porous food contact kitchen surfaces in 60 seconds. Regular, effective cleaning and sanitizing of equipment, utensils and work or dining surfaces that could harbor food poisoning microorganisms minimizes the probability of contaminating food during preparation, storage, or service. Effective cleaning will remove soil and prevent the accumulation of food residues, which may decompose or support the rapid development of food poisoning organisms or toxins. Application of effective sanitizing procedures reduces the number of those microorganisms which are present on equipment and utensils after cleaning, and reduces the potential for the transfer, either directly through tableware such as glasses, cups, and flatware, or indirectly through food. To prevent cross-contamination, kitchenware and on hard, non-porous food contact surfaces of equipment must be washed, rinsed with potable water, and sanitized after each use and following any interruption of operation during which time contamination may have occurred. Where equipment and utensils are used for the preparation of foods on a continuous or production-line basis, utensils and hard, non-porous food contact surfaces of equipment must be washed, rinsed, and sanitized at intervals throughout the day on a schedule based on food temperature, type of food and amount of food particle accumulation.