Archive for August, 2010

Janitorial Supplies Michigan Tennessee Wisconsin – Amerisource Industrial Supply

***It is recommended to use proportioners to make sure there is the correct amount of soap and sanitizer in the sink.  You still must test sanitizer to make sure it is within the proper PPM range to be effective.

Sink 1 – Wash

• Start with 4 oz.of Pink Lotion Dish Soap and fill sink with hot water.
• Scrape gross food soil from pots, pans, utensils and equipment.
• Place items in sink and let stand for a few minutes to loosen soil.
• Wash using a stiff nylon brush or scrub pad.
• Remove and let excess detergent solution drain back into sink.
• Drain and refill as often as necessary to keep the water clean.

Sink 2 – Rinse

• Immerse pots, pans, utensils and equipment in warm CLEAN water.
• Remove and let excess water run back into sink.
• Change rinse water frequently.

Sink 3 – Sanitize

• Fill sink with 8 gallons of warm water.
• Add 2 oz. of Arrow Sanitizer ARR150.
• Test with QT-10 paper. Must register 200 ppm.
• Submerge all items for at least 60 seconds. Change solution regularly.
• Remove and let air dry.

All Food Contact Surfaces

• Prepare sanitizing solution. Submerge empty 1 Qt. spray bottle and fill or use ready to use Sani Spray. Test solution with QT-10 test papers. Must register 200 ppm.
• Spray surfaces to be sanitized. DO NOT contaminate food with spray. Air dry.

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