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Troy 1623 Sanitizer

Troy 1623 Sanitizer

Use Troy 1623 in: Institutional kitchens, Restaurants bars and Cafeterias, Food preparation and food storage areas, Hotels, Motels, Medical and Dental offices, Office buildings and Schools.

Use on washable hard, nonporous surfaces of: Appliances, countertops, Desks, Doorknobs, Floors, Garbage cans, Exterior surfaces of Microwave Ovens and Refrigerators, Refrigerated storage and display equipment ,stovetops, Telephones, Walls, Plastic and other non porous Chopping blocks and cutting boards, Cooking utensils, cutlery, dishes , glasses and eating utensils, Ice Chests, Refrigerator bins used for meat, fruit, vegetables and eggs.

Other hard nonporous surfaces made of: Glazed ceramic, Glazed enameled surfaces, Glazed porcelain, Laminated surfaces, Metal, Plastic (such as polystyrene or polypropylene), (Sealed granite,marble, slate,stone terra cotta, terrazzo, limestone) Stainless steel, Vinyl and plastic upholstery and Finished woodwork.

This product at (0.34 oz. per gallon of water) (2 oz. per 5 3/4 gallons of water) (or equivalent dilution) is an effective sanitizer for use on food contact surfaces in 60 seconds at 200 ppm active and 500 ppm hard water against: Campylobacter jejuni, Escherichia coli, Escherichia coli 0157:H7, Klebsiella pneumoniae, Listeria monocytogenes, Salmonella choleraesuis, Shigella sonneii, Staphylococcus aureus, Yersinia enterocolitica

 

Dilution:

Sanitizer (1:188) ……..2 oz per 2 7/8 gallons of water (0.68 oz. per gallon of water) (400 ppm active quat)

Sanitizer (1:376)…….. 2 oz. per 5 3/4 gallons of water (0.34 oz. per gallon of water) (200 ppm active quat)

 

DIRECTIONS FOR USE

It is a violation of Federal law to use Troy 1623 in a manner inconsistent with its labeling.

TO SANITIZE NON-FOOD CONTACT SURFACES:

Add (2 oz. of this product per 5 3/4 gallons of water) (0.34 oz. of this product per gallon of water) (200 ppm active) (or equivalent dilution) to sanitize hard, nonporous surfaces.

Apply sanitizer use-solution with a cloth, mop, sponge, sprayer or by immersion, thoroughly wetting surfaces.

For sprayer applications, use a coarse spray device. Spray 6 – 8 inches from surface; rub with brush, sponge or cloth. Do not breathe spray.

Treated surfaces must remain wet for 1 minute. Wipe dry with a sponge, mop or cloth or allow to air dry.

Prepare fresh solution daily or more often if solution becomes visibly diluted, cloudy or soiled.

TO SANITIZE FOOD PROCESSING EQUIPMENT AND OTHER HARD SURFACES IN FOOD PROCESSING LOCATIONS, DAIRIES, RESTAURANTS AND BARS:

Use Troy 1623 to sanitize hard nonporous surfaces of food processing equipment, dairy equipment, food utensils, dishes, silverware, glasses, sink tops, countertops, refrigerated storage areas and display equipment and other hard surfaces.

Prior to application, remove gross food particles and soil by a pre-flush, pre-scrape or, when necessary, pre-soak. Then thoroughly wash or flush objects with a good detergent or compatible cleaner followed by a potable water rinse before application of the sanitizing solution.

Apply a use-solution of 2 oz. of this product per 5 ¾ to 2 7/8 gallons of water (200 – 400 ppm) or equivalent dilution] to precleaned hard surfaces thoroughly wetting surfaces with a cloth, mop, sponge, coarse sprayer or by immersion. Surfaces must remain wet for at least (60 seconds) (one minute) followed by adequate draining and air drying. Do not rinse.

Prepare a fresh solution for each use. For mechanical application, use-solution may not be reused for sanitizing applications but may be reused for other purposes such as cleaning.

Apply to sink tops, countertops, refrigerated storage and display equipment and other stationary hard nonporous surfaces by cloth, sponge or brush or coarse spray.

Precleaned glassware, dishes, silverware, cooking utensils and similar size food processing equipment can be sanitized by immersion. Surfaces must remain wet for at least one minute (60 seconds) followed by adequate draining and air drying. Do not rinse.

 

To sanitize food processing Equipment, utensils and other food contact articles regulated by 21cfr § 178.1010:

1. Scrape, flush, or presoak articles (whether mobile or stationary) to remove gross food particles and soil.

2. Thoroughly wash articles with an appropriate detergent or cleaner.

3. Rinse articles thoroughly with clean water.

4. Sanitize by immersing articles with a use-solution of 2 oz. of this product per 2-7/8 – 5-3/4 gallon of water (200 – 400 ppm active quat) for at least 60 seconds. Articles too large for immersing should be thoroughly wetted by rinsing, spraying, or swabbing.

5. Remove immersed items from solution and drain and then air dry. Non-immersed items should also be allowed to air dry. Do not rinse.

 

To the best of our knowledge the technical data contained herein is true and accurate on the date of publication and is subject to change without prior notice. User must contact Troy Chemical Industries, Inc. to verify correct data before specifying or ordering. No guarantee of accuracy is given or implied. We guarantee our products to conform to Troy Chemical Industries, Inc.’s quality control. We assume no responsibility for coverage, performance, or injuries resulting from use. Liability, if any, is limited to replacement of products. NO OTHER WARRANTY OR GUARANTEE OF ANY KIND IS MADE BY TROY CHEMICAL INDUSTRIES, INC. EXPRESS OR IMPLIED, STATUTORY BY OPERATION OF LAW OR OTHERWISE, INCLUDING MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE.

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