Description
SPK-UNI BAC Safe Disinfectant for Fruits & Vegetables Also for Disinfecting Contact Surfaces and Water Used in HORECA Facilities
Fruits & Vegetables:
Hard Skin Produce: Use a 1% (10 ppt) solution of SPK-UNI BAC
Leafy Vegetables: Use a 2% (20 ppt) solution Soaking Time: 5-10 minutes after proper sorting and washing.
SANITIZATION INSTRUCTIONS:
Fill the first sink with plain water for prewash.
Prepare a second sink with the required dose of SPK-UNIBAC H2O2.Dispense only through the automatic dosing system. Rinse vegetables and fruits in the pre-washing sink to remove soil and organic matter.
Immerse the produce in the sink filled with sanitizer for 5-10 minutes.
Remove from the sanitization sink and allow excess water to drain off.
For HORECA Use: SPK-UNI BAC is also ideal for disinfecting contact surfaces and water used in hospitality and food service environments.
NOTE :This product is strictly for use in professional kitchens, caterings ,hospitals, food manufacturing units. Not recommended for home use. Do not touch the concentrated product with bare hands.
Safety Tips:
Contains combination of Hydrogen peroxide & peracetic acid
Dilution: Dilute only through professional venturi system as recommended. Do not dilute with hand.
Keep tightly closed in original container and out of reach of children and pets.
Skin Contact: In concentrated form this product is highly irritant, avoid direct skin contact all the time. Use gloves when replacing new gallon.
Eye Contact: Rinse with water for several minutes. Get medical help immediatly.
Ingestion: Can cause serious burns in mouth and surrounding areas. Seek immediate medical support.
Wear gloves avoid prolonged skin contact.
Avoid mixing with other chemicals. Handle with care to avoid irritation.
CODE- 25.40.407
1X 10 LTRS.
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