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Sanitation

The document provides guidance on maintaining food plant sanitation using TACT WINS cleaner. It outlines key factors to consider for effective sanitation, including contact time, amount of force, concentration of cleaning solutions, temperature, water usage, assigned employees, type of soil or product residue, and surfaces to be cleaned. Proper attention to these factors is necessary to remove soils and kill pathogens.

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himanshu sharma
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12 views9 pages

Sanitation

The document provides guidance on maintaining food plant sanitation using TACT WINS cleaner. It outlines key factors to consider for effective sanitation, including contact time, amount of force, concentration of cleaning solutions, temperature, water usage, assigned employees, type of soil or product residue, and surfaces to be cleaned. Proper attention to these factors is necessary to remove soils and kill pathogens.

Uploaded by

himanshu sharma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Sanitation

The Ultimate
Santitation
Guide for
Factories
and
Warehouses

How to Maintain
FOOD PLANT
SANITATION with
TACT WINS
CLEANER

TIME
Amount of contact time a cleaning or sanitizing agent
needs to dissolve soil or kill pathogens.
ACTION
Type and amount of physical force a worker needs to
apply to effectively remove soils and pathogens.
Type and amount of cleaning and sanitizing solution
0.68 fl. oz
1 Gallon

necessary to remove soils or kill pathogens.


Water

Quat

CONCENTRATION
QUAT
400 ppm
of active
QUAT
DISINFEC
TA
CLEANER NT
PR O DU C
1541 WESED BY: SUPERCL
E T ROAD, EAN, LLC
PA RE G M IAMI,
EPA EST. . NO. : 126787-98 L 33187, US
F
NO 0
NET WEIG. : 51056-MI-001
HT: 1.5 G
AL.
98°F
Between 75°
and 120°F.
Right
400 ppm temperature
of active
QUAT

TEMPERATURE
Temperature range a cleaning or sanitizing agent
needs to be at to function effectively.
WATER
Amount of water workers need to remove soils, dilute
solutions, and wash sanitizers from surfaces.
Sanitation

Sanitation
The Ultimate
Santitation
Guide for
Factories
and
Warehouses

INDIVIDUAL
Specific employee(s) assigned to each cleaning process
who must be properly trained and held accountable
for their performance.
Product
Residue

NATURE OF SOIL
Type of dirt, or “soil,” that needs cleaning (such as
grease). Each type of soil requires specific cleaning
and sanitizing agents to be successfully removed.
Stainless Steel

CHLORINE

SURFACE
Type of surface that needs cleaning or sanitizing,
which affects the cleaning agent needed. For example,
strong industrial cleaners can deteriorate rubber and
should not be used on mats.

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