Opti-Pak No-Rinse Sanitizer

OPNS
Opti-Pak No-Rinse Sanitizer has been cleared under 40 CFR 180.940 (a) for use on food Processing Equipment and Utensils in Dairies and Public Eating Establishments and Hard, Non-porous Food Contact Surfaces, Food Processing Equipment and Utensils in Food Processing Plants and other food-contact articles at a concentration of 200 – 400 ppm active. Regular, effective cleaning and sanitizing of equipment, utensils, and work or dining hard, non-porous surfaces which could harbor food poisoning microorganisms minimizes the probability of contaminating food during preparation, storage or service. Not all sanitizers are available in all states.  
  • Product Properties
  • Directions

COLOR: Colorless
ODOR: Odorless
pH USE DILUTION: 7.0
ACTIVE INGREDIENTS: Quaternary ammonium chlorides

It is a violation of Federal Law to use this product in a manner inconsistent with its labeling.

KEEP OUT OF REACH OF CHILDREN

Please see product label for Directions For Use.

It is a violation of Federal Law to use this product in a manner inconsistent with its labeling.
TO SANITIZE FOOD PROCESSING EQUIPMENT, UTENSILS, AND OTHER FOOD CONTACT ARTICLES REGULATED BY 40
CFR § 180.940(a) IN A THREE COMPARTMENT SINK:
1. Scrape, flush, or presoak articles (whether mobile or stationary) to remove visible food particles and soil.
2. Thoroughly wash articles with an appropriate detergent or cleaner.
3. Rinse articles thoroughly with potable water.
4. Sanitize by immersing articles with a use-solution of 2 oz. of this product per 5 3/4 – 2 7/8 gallons of water (0.34-0.68 oz. of
product per gallon of water) (200-400 ppm active quat) for at least 60 seconds. Articles too large for immersing must be
visibly wetted by rinsing, spraying, or swabbing.
5. Remove immersed items from solution to drain and then air dry. Non-immersed items must also be allowed to air dry. Do
not rinse.
U.S. PUBLIC HEALTH SERVICE FOOD SERVICE SANITIZATION RECOMMENDATIONS CLEANING AND SANITIZING:
Equipment and utensils must be thoroughly pre-flushed or pre-scraped and, when necessary, pre-soaked to remove visible
food particles and soil.
1. Thoroughly wash equipment and utensils in hot detergent solution.
2. Rinse utensils and equipment thoroughly with potable water.
3. Sanitize equipment and utensils by immersion in a use solution of 2 oz. of this product per 5 3/4 – 2 7/8 gallons of water
(0.34-0.68 oz. of product per gallon of water) (200-400 ppm active quat) for at least 60 seconds at a temperature of 75°F.
4. For equipment and utensils too large to sanitize by immersion, apply a use-solution of 2 oz. of this product per 5 3/4 –
2 7/8 gallons of water (0.34-0.68 oz. of product per gallon of water) (200-400 ppm active quat) by rinsing, spraying or
swabbing until visibly wet.
5. Allow sanitized surface to drain and air dry. Do not rinse.
See product label for complete directions for use.

Additional information

Size

SKU FICCB-SS-02X1-OPNS Categories , ,
the cleaner... the better

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