REVERSE OSMOSIS (RO), ULTRA FILTRATION (UF)
AND OTHER MEMBRANE CLEANING-SANITIZING
This product may be used in the sanitization of ultra filtration
(UF) and reverse osmosis (RO) membranes and other similar
type membranes and their associated piping systems. This
product may be added continuously in food, beverage, and
drinking water systems for RO (reverse osmosis) systems only
and in accordance with the instructions below. This product
is not for use in kidney dialysis equipment. This product may
not totally eliminate all vegetative microorganisms in RO or
NF or UF membranes and their associated piping systems
due to their construction or assembly, but can be relied upon
to reduce the number of microorganisms to acceptable levels
when used as directed. Prior to using this product check
with membrane manufacturer to confirm compatibility
of membranes with various types or concentration of
peroxyacetic acid solutions.
Batch Sanitation of NF, UF and RO Systems:
Isolate
incompatible equipment, such as carbon filters and ion
exchangers. Clean system with an appropriate cleaner and
follow with RO permeate water or potable water. Remove
mineral deposits if necessary with an acidic cleaner, and rinse
as before. Fill entire system with water and add up to 1% of this
product by volume (620 ppm peroxyacetic acid) for heavily
fouled systems. The typical sanitation use solution dosing of this
product is 1-2 oz. per 5 gallons of water (98-195 ppm peroxyacetic
acid). Recirculate the sanitizing solution through the piping
and membrane system at 20º C for 10 minutes minimum, or up
to 4 hours, depending on the severity of cleaning to be done.
Open and close process valves and solenoids to be sure all parts
are in contact with the solution. For occasional intermittent
feed, do not exceed 98 ppm active peroxyacetic acid, which
equals 1 oz. of this product per 5 gallons of feed water. Do not
use the intermittent feed method for on-line use for potable
water or direct food contact systems. Rinse the system with
RO permeate or potable water until residual peroxygen
concentration is below 1 ppm.
TREATMENT OF FRUIT AND VEGETABLE PROCESS
WATER SYSTEMS
This product can be used in water or ice that contacts raw or
fresh, post-harvest or further processed fruits and vegetables
(in accordance with FCN 1738) for the control of spoilage and
decay causing bacteria and fungi in commercial operations
and packinghouses.
Fogging in Filling, Packaging, Storage and Dispensing
Rooms or Areas:
This product can be applied by fogging to
control the growth of non-public health microorganisms that
may cause decay and/or spoilage on raw, post-harvest fruits
and vegetables.
1.
Use in secure fruit and vegetable storage system. Vacate
all personnel prior to fogging. Post notice of when personnel
can re-enter. After application, purge room with fresh air
to replace treated air. Ensure room is properly ventilated.
Personnel may re-enter 4 hours after system has been
properly aired. Ensure there is no strong odor characteristic
of vinegar before having personnel return to work area.
2.
Fog areas to be treated using 3.0-17.5 fl. oz. of this product
into humidified air per 1000 cu. ft. of room volume for a
minimum of 4 hours. Inject concentrate into water used
for fogging of postharvest fruits and vegetables in storage
using any type of fogging equipment including: cold foggers,
thermal foggers, low pressure air assisted and high pressure
fog systems. Adjust water level accordingly to allow fogging
apparatus to fog for a minimum of 4 hours.
FOGGING – NON-PUBLIC HEALTH
Not for use in California.
This product can be applied by fogging to control the growth
of non-public health spoilage and decay causing bacteria
on hard, non-porous surfaces in dairies, beverage and food
plants including meat and poultry processing facilities. All
surfaces must be pre-cleaned prior to fogging.
Directions for Fogging in Dairies, Beverage and Food
Handling Plants (including meat and poultry processing
facilities): Prior to fogging, food products and packaging
material must be removed from the room or carefully
protected. The room or building must be vacant of all
personnel during and at least two hours after the fogging
treatment. Calculate the volume of the room to determine
volume of solution needed to fog (one quart per 1000 cu.
ft. of room area). Prepare a solution containing 1.0-1.4 fl. oz.
per 4 gallons of water and fog using a mechanical fogging
apparatus. Fog product for length of time necessary to fill
room based on fogging apparatus manufacturer directions.
Surfaces must remain undisturbed for 5 minutes after room
fill is achieved before initiating aeration of the room.
Do not enter the treated area for a minimum of 2 hours [or 8
air exchanges (ACH)] after fogging in completed. If the room
or building must be entered prior to complete aeration, the
individual must wear a self-contained respirator approved by
NIOSH/MSHA, goggles, long sleeves, and long pants.
The fog generated is irritating to the eyes, skin and mucous
membranes. Wear a dust mist respirator when mixing the
use solution and pouring it into the mechanical fogging
apparatus. All food contact surfaces must be thoroughly
rinsed with potable water prior to sanitizing with an EPA
approved food contact sanitizer.
PERSONAL PROTECTIVE EQUIPMENT
Handlers who may be exposed to the undiluted product
through mixing, loading, application, or other tasks must
wear: coveralls over long-sleeved shirt and long pants, rubber
gloves, chemical resistant footwear plus socks, and protective
eyewear (goggles or face shield).
Handlers who may be exposed to the diluted product
through application or other tasks must wear:
long-sleeved shirt and long pants, and shoes plus socks.
Follow manufacturer’s instructions for cleaning/maintaining
PPE. Discard clothing and other absorbent materials that
have been drenched or heavily contaminated with this
product. Do not reuse them.
If no such instructions for
washables, use detergent and hot water. Keep and wash PPE
separately from other laundry.