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 THE SAFE PLACE COMPANY PRESENTSHACCP PROGRAM FOR PATHEGEN FREE ENVIRONMENTS


             

         PRONTECH HACCP AND SAFE PLACE

 CRUISE LINE PROTOCOL

Cruise lines are complex facilities that could be heavily populated with children and adults, facilitating the spread of infectious diseases such as Colds, Rotavirus, Norovirus, Methicillin-resistant, Staphylococcus aureus (MRSA), Flu and Coronavirus. Hence the need for safe, effective, comprehensive cleaning procedures and protective disinfecting programs.

It is our interest to improve environmental quality and sanitation on Cruise Ships in order to prevent the spread of diseases and therefore decrease potential spread throughout the cruise. For this reason, Tha Safe Place Company has set an Infection Control Plan that includes preventive measures for personal hygiene as well as disinfecting of buildings, facilities and equipment, incorporating the technology of the product PRONTECH. This product is an EPA registered disinfectant with the capability of killing bacteria, fungus and virus in an electrically manner and preventing the development of resistance.

The Safe Place Company

The Safe Place Company has strategically adapted the concept of HACCP for other environments in order to excel at each one of the operation’s critical control points where people can get diseases.  HACCP with the broad-based application of the PRONTECH TECHNOLOGY can prevent and eliminate, as close to 100% of the harmful pathogens from all surfaces and can be effectively used in any environment.


 

ON BOARDING AND DISEMBARKING PROCESS

We have designed a process to reduce the risk and prevent access of harmful pathogens to enter the ship with the entry and exit of people and personal belongins.

What is HACCP?

HACCP program is a preventive system to eliminate or minimize potential biological, chemical and physical hazards to the safety and quality of food and other procedures. The initials stand for the Hazard Analysis and Critical Control Points system.

We have furthered the program to address all active areas of the ship adding protection form the on boarding to the final passengers embarking for home.

This system was developed in 1996 and is preferred by food safety professionals around the world and is widely viewed as critical to food safety because it helps prevent food contamination by identifying potentially unsafe links in the food processing chain. The system is used at all stages of food production and preparation processes.

HACCP is well defined as a preventive system and assures food safety as close to 100%. The success of HACCP depends largely on prerequisite programs including GMP, SOPs and SSOPs.

HACCP is based on seven basic principles

1. Conduct a hazard analysis

2. Determine critical control points

3. Establish critical limits

4. Establish monitoring limits

5. Establish corrective actions

6. Establish verification procedures

7. Establish effective record keeping procedures

Objectives of PRONTECH integrated with HACCP

  1. Minimize diseases caused by pathogens, which can be transmitted from one individual to another.
  2. Minimize the risk of transmission can be minimized by following guidelines provided by UPI.
  3. Follow up a Pathogens Elimination Control Plan, in order to avoid the spread of diseases.
  4. Follow up a regular disinfection program in order to minimize the risk of contamination.
  5. Understand the importance of using a registered product for the disinfection.


 

 

Biological Hazards to be aware of:

 


“THE BODY FLUIDS OF ALL PERSONS MUST BE

CONSIDERED POTENTIALLY

HAZARDOUS”

 

While we are intensely focused on the elimination and protection from Covid-19 we are addressing a broad range of biological hazards that can be divided into three categories: microorganisms, parasites and prions. It has been reported that microorganisms are the principal sources of food borne diseases.

Parasites.

Cysticerci, Tenia spp., trematodes, nematodes, cestodes, Trichinalla spp., Echinoccocus spp., Cryptococcus spp. and Anisakis spp. are commonly isolated parasites from foods. Raw meat and fish are the most risky foods for parasite infections.

Prions

Prions are considered as causative agent of “Bovine Spongiform Encephalitis” (BSE). They are resistant to heat treatments and mainly isolated from offal.

 

Microorganisms

Microorganisms of concern in Facility operations include viruses, some species of bacteria, moulds and protozoa. Of the microorganisms certain species of bacteria and moulds are able to produce toxic metabolites. Their toxigenic effects can range from mild to severe respiratory, dermal and gastrointestinal disorders or chronic syndromes.

Viruses

Hepatitis A, poliovirus, rotavirus, orthomixovirus, influenza, astrovirus and Norwalk viruses are transmitted to man by foods, drinking water and air. Contamination occurs through faecal oral route.


 

 

 

Biological Hazards to be aware of:

Moulds

Moulds represent health hazards because of their toxic metabolites called mycotoxins. Mycotoxins may be produced in some plants in the field or during drying and storage under improper conditions.

 

Algae

Some types of algae such as Cyanobacteria (blue green algae) and Pyrrophyta (dinoflagellates) produce toxic compounds for human being. Poisoning occur after consumption of some seafood fed with these toxic algae.

Bacteria

Food borne diseases caused by performed toxins are referred to food poisoning (intoxications), whereas the disorders caused by bacterial growth or endotoxin production in the body after ingestion were called food infections (Table 1). It is very important to understand that bacteria can survive at any surface and remains there until the conditions are proper to develop diseases, not necessarily they have to be located in food. Bacteria can be transmitted by any body fluids to any surface and to any person.

 

 

Table 1 Bacteria Diseases transmitted by food or other fluids

Intoxication/infection

Bacteria

Infections

Salmonella spp., Shigella spp., Campylobacter spp., Yersinia enterocolitica, Listeria monocytogenes, pathogenic E. coli, Aeromonas spp., Vibrio cholerae, Bacillus cereus (diarrheagenic type), Clostridium perfringens

Intoxications

Clostridium botulinum, B. cereus (emetic type), Staphylococcus aureus

 

 


 

 

 

 

PRONTECH

 

PronTech™ is a universal technology application as it is a unique bactericide, fungicide, virucide and algaecide. It treats and eliminates contamination in private and public areas such as homes, vehicles, hotels, facilities, gyms, airports, malls among others. Many of which are an eminent threat today as is the case with H1N1, MRSA, Covid19 and others.

Features and Benefits:

  • Stable in the presence of organic matter
  • Penetrates biofilm and destroys contaminated sources which can spread microorganisms
  • Disinfects hard surfaces such as walls, floors, showers, bathrooms, furniture, food service area tables, bars, stools, equipment and more.
  • Disinfects drapes, bedding, pillows, towels, linens, uniforms, soft surfaces such as vinyl and leather.
  • Eliminates odors
  • Penetrates into small pores and crevices where other products cannot
  • Penetrates biofilm and destroys contaminated sources which can spread microorganisms
  • Helps prevent a broad spectrum of pathogens – bacteria, fungus and virus
  • Neutral pH- works in a pH range of 3 to 11
  • Reduces surface tension by up to 54%
  • Non-corrosive
  • Eco-friendly and 100% biodegradable

The Safe Place Company products include:

  • PronTech all-purpose liquid antimicrobial disinfectant
  • PronTech Laundry Plus Powder added to the rinse cycle for extended antimicrobial protection.
  • Topsani hand sanitizer formulated with the PronTech non-alcohol-based Technology
  • Topsani wipes have no alcohol or chlorine but even more effective.
  • PRONTECH for critical contamination in restaurants and kitchens
  • SaniMedWorks is a Wheelchair sanitization system is a mobile enclosed box that via mist and fog fully decontaminated every surface of a wheelchair, carts, furniture pieces and more.
  • SaniMatWorks are antimicrobial protected floor mats for entry ways and kitchens

Disinfection of carts, wheelchairs, seating and other items for resting or transportation

0.2824 oz / gallon

(800 ppm)

Fogging, direct aspersion.


        HACCP for Specific Uses  UUUsesAreas

 

BATHROOMS

 

 

Odors in the restroom may come from several sources: poor cleaning that fosters bacterial growth, inadequate ventilation, bodily fluids, gases and excrement, unflushed fixtures, and failure to service floor-drain traps.

First, inspect falacityl restrooms for sources of bacterial odor from improper cleaning.

If it is possible, when the facility is unoccupied, turn off the lights and inspect the restrooms with an ultraviolet (UV) inspection light. Body fluids such as urine, blood and saliva contain phosphorus and glow under a “black” light. Note the locations, or mark areas needing cleaning with a UV (invisible) ink pen. The special ink glows in UV light, and can be removed with water or cleaning solution. In follow-up inspections, you will be able to see which areas have not been cleaned and require more attention moving forward. If this is not possible to do, simple start the disinfection from zero.

Critical Point 1: Sinks, urinals and toilets

The best places to look for urine or other bodily fluids that feed bacteria are the exterior and underside of sinks, urinals, toilets, and within urinals and toilets.

Odor can come from unexpected sources. It is hard to believe but you may find body fluids on ceilings. Why? Flushing of fixtures can disperse an aerosolized mist of bowl water and urine into the air where it can be deposited on the ceiling.

Based on the inspection, train workers to regularly disinfect contaminated surfaces with PRONTECH.


 

BATHROOMS

Critical Point 2: Staff

Standardize the cleaning process, and then teach workers well-defined steps. Create a flow chart sequencing tasks. Post the chart in the janitorial closet or behind the restroom door, then provide hands-on training to ensure workers form correct work habits. An organized cleaning cart with a specific place for each item will save time and make replenishing supplies easier.

If possible, and if restroom traffic permits it spot-clean restrooms frequently during the day. This includes the following steps:

·         Collect trash and litter from the floor and other surfaces, and place in a waste bag.

·         Empty waste receptacles when more than half-full; pack contents with a tool, not your hands.

·         Inspect and fill paper towel, soap, seat cover, toilet paper and other dispensers when less than half-full; test for proper operation.

·         Spot-clean mirrors. Disinfect them with PRONTECH.

·         Inspect basins and counters, and spot-clean with PRONTECH solution.

·         Inspect urinals and toilets, flush as needed and spot-clean with PRONTECH solution. Check and report malfunctioning toilets, urinals and sinks.

·         Spot-clean dispenser cabinets, partitions, stalls, walls and doors. Check for and remove graffiti. Disinfect it with PRONTECH.

·         Wipe wet or soiled areas around sinks and on floor, using PRONTECH.

Once a day, remove all trash, refill all dispensers, detail mirrors and other surfaces, clean and disinfect with PRONTECH the inside and outside of sinks, urinals and toilets, and wet mop and disinfect floors with PRONTECH.

Perhaps the greatest procedural fault in restroom cleaning is inadequate contact time for disinfection. PRONTECH needs seconds to eliminate microorganisms, however it is always better to allow the product to dry out, so allow the product 10 minutes contact time. Be sure to post wet floor warning signs and barricades. Deep clean restrooms periodically (weekly or monthly). This includes:

·         High dusting.

·         Lights, vents and ceiling washing and disinfection with PRONTECH.

·         Partition washing.

·         Wall and door washing and disinfection with PRONTECH.

·         Mineral-buildup removal from fixtures.

·         Cleaning undersides of fixtures and dispensers.

·         Scrubbing floors, including edges, disinfection with PRONTECH.

Malfunctioning fixtures, including inoperable exhaust fans, also should be reported for repair.


 

USE

DILUTION

APLICATION

Environmental Disinfection

0.2824 oz / gallon

(800 ppm)

Fogging, aspersion

Disinfection of walls and floors

0.1412 oz / gallon

(400ppm)

Fogging

Direct to the surface

Odor control

0.2824 oz / gallon

(800 ppm)

Fogging, aspersion

Mold and mildew control

0.0706 oz / gallon

(200 ppm)

Thoroughly wet all treated surfaces completely.

Sinks, urinals and toilets

0.2824 oz / gallon

(800 ppm)

Aspersion

AIR CONDIONING

 

Numerous scientific studies have proven the existence of a close relationship between air conditioning systems, airborne microorganisms and human health. The results of these studies confirm that there is an association between microorganisms and mold in the air in ambient with air conditioning systems and the symptoms of occupants described as “SICK BUILDING SYNDROME”.

The use of filters alone is not always “sufficient to ensure that system components have a low risk of biological contamination and to improve the quality of air in the environments they serve.

Critical Point 1: The hygienic problems of air humidifiers

Air humidifiers support the formation of biofilms creating ideal conditions for microorganisms to grow such as bacteria, viruses and fungi. The spread of these microorganisms commonly leads to diseases or allergies. A particular risk, for example, consists in the settling and multiplication of Legionella sp.  Which is the cause of the fatal legionaires disease. The ideal solution is: an effective disinfection with PRONTECH for air humidifiers to combat Legionella spcahnge and other microorganisms and to eliminate and prevents the formation of biofilms.

Critical Point 2: Filter

Disinfection may be performed periodically or preferably monthly with PRONTECH. Routine testing must be performed periodically; samples from it should be taken and tested for Legionella sp and other microorganisms by an approved laboratory. The minimum period for testing, including when the sample is taken is dependent upon the method of routine disinfection, the type of premises and if Legionella sp or other microorganisms are detected in the sample. Where Legionella sp or other microorganisms are detected in the filter, within 24 hours of receiving the report, the filter must be disinfected with PRONTECH.

 


 

AIR CONDIONING

Critical Point 3: Air Duct

The disinfection should be done monthly. It can be done by using a fogger machine, which has to be placed in the duct.

With the use of PRONTECH the results will be:

-          No gaps in effectiveness

-          Long-term effect

-          Prevents recontamination

-          No danger of bacterial resistance (no renewal of disinfectant necessary)

-          Effectiveness and long-term effect guaranteed even at high water temperatures

-          Does not create any odor, it is odor control.

-          Does not cause irritation to skin, eyes and mucous membranes in diluted state.

-          No need to rinse after application.

-          Neutralisation after use not necessary

-          Environmental friendly

-          Control of: gram positive bacteria, gram negative bacteria, Viruses, Spore-forming organisms, Yeast and mold, fungus, Mycoderins, Cholera, Amoeba, HIV, Hepatitis B, Legionella, Meningitis, Poliomyelitis, Herpes, Influenza A (hominis) and Bacillus Species (as

-          Bacillus Anthracis / Anthrax).

USE

DILUTION

APLICATION

Air humidifiers

0.1412 oz / gallon

(400ppm)

Direct application

Filters

0.4236oz – 0.5648 / gallon

1200ppm – 1600ppm

Constant application

Duct

0.0706 oz / gallon

(200 ppm)

Fogging, aspersion

Mold and mildew control

0.0706 oz / gallon

(200 ppm)

Thoroughly wet all treated surfaces completely.


 

CLEAN ROOMS

 

Rooms are cleaned to provide a safe and worry-free environment for visitors and guests and to avoid cross contamination. Complete room cleaning and disinfecting is a priority and should be done daily/nightly. This means daily sanitizing surfaces and objects that are touched often, such as desks, countertops, doorknobs, computer keyboards, hands-on learning items, faucet handles, phones, lamps, remote controls and light switches to mention a few.

Procedure:

1. Identify the rooms to be cleaned.

2. Dust mop the entire area.

3. Dust the room according to dusting procedures outlined in the dusting section.

4. Spray the desk tops with the surface cleaner and wipe clean. Disinfect them with a clean cloth with PRONTECH solution.

5. Use the appropriate cleaners and cloths to clean the boards.

  • Use glass cleaner and a wipe on white boards.
  • Black boards require a special cleaner and cloth.

6. Empty garbage and disinfect it with a solution of PRONTECH.

7. Place wet floor signs around the area.

8. Mop the area with a solution of PRONTECH

  • It may not be necessary to mop every night.
  • Spot mopping can be done as needed.
  • Classrooms with carpets should be vacuumed nightly and stains treated as often as needed.

9. Allow the floors to dry thoroughly.

10. Perform a final check of rooms cleaned.

11. Fog a solution of PRONTECH to allow the environmental disinfection.


 

SPECIAL CONSIDERATIONS:

  1. Do not dust or clean electrical equipment as it could interfere with proper function. Do not fog PRONTECH solution directly to the electric equipment.
  2. Check all furniture and report any broken desks, tables, etc. to your supervisor.
  3. Heating and air conditioning vents should be cleaned with the portable vacuum as needed.
  4. Mop Water - Mop water with PRONTECH must be changed when the mop head is not clearly visible through the solution.

USE

DILUTION

APLICATION

Environmental Disinfection

0.2824 oz / gallon

(800 ppm)

Fogging, aspersion

Disinfection of walls and floors

0.1412 oz / gallon

(400ppm)

Fogging

Direct to the surface

Desk

0.0706 oz / gallon

(200 ppm)

Aspersion

PRONTECHä Advantages and General considerations

APPLICATION

NOTE

Fogging

1 gallon / 17,640 Ft3

Spray

1 gallon / 645,83 Ft2

Mopping

1 gallon / 645,83 Ft2

  • Acts in presence of organic matter.
  • Has residual effect
  • Does not transmit odor, color or flavor to the product(s) in process.
  • It is tensoactive, penetrates rapidly and easily in crevices that other products cannot reach.
  • Non-corrosive
  • Moistening effect
  • Wide range of pH; works from  3 to 11
  • High yield, due to the high concentration of active ingredient (40%).  Just 1 gram is required to get one liter of solution ready to use.
  • Works in hard waters in concentrations over 550ppm of CaCO3
  • Does not allow microbial resistance.
  • Cationic charge that neutralizes bacteria, funguses and viruses’ anionic charges.
  • Eliminates the biofilm
  • Eliminates 99.999% of microorganisms at 30 ppm after 6 seconds of contact.


 

GYMNASIUM and REC AREAS rRECRATIONRECREATIONAL andand

 

 

The gym and other recreational areas area are always surrounded by people doing exercises, playing, relaxing in the sun which means oils, sweat and other outside influences will bring pathogens and odors of all kinds into play. What could be more unpleasant and riskier in terms of cross contamination?

 

Critical Point 1: Equipment

 

To avoid any risk of cross contamination for being in contact with body fluids and to control and eliminate the bad odors caused by the sweat, it is very important to disinfect with PRONTECH all equipment, matts, weights, etc. after each use.

 

Some unpleasant skin pathogens such as E coli, S aureus, Enterococcus faecalis (the name suggests its favorite habitat) and also Candida albicans, can cause diseases to the students if not avoid.

Critical Point 2: Environment

  • Environmental fogging with PRONTECH to control and eliminate microorganisms present in the air. If possible do it after each class, if not after facility hours.

USE

DILUTION

APLICATION

Environmental Disinfection

0.2824 oz / gallon

(800 ppm)

Fogging, aspersion

Disinfection of walls and floors

0.1412 oz / gallon

(400ppm)

Fogging

Direct to the surface

Disinfection of gym equipment and utensils

0.1412 oz / gallon

(400ppm)

Fogging, Direct aspersion

HAND SANITIZING STATIONS - TOPSANI

Create sanitizer stations for students and staff alike to disinfect their hands as they enter the building from recess or exit the bathroom, enter a classroom. Having hand sanitizing stations at entry points will guarantee a better control and disinfection of hands when entering or leaving the premises.


 

HACCP in the Kitchen

 

Dietary

 

This focus will be on the biological hazards, or foodborne bacteria, which can lead to illness if the food is mishandled, particularly for those more at risk -- the very young, the elderly and the immuno-compromised.

Certain processes or handling practices by the employees in the dietary have been identified as being essential or critical in preventing foodborne illness. These practices, which prevent or control the "dinner plate" microbial contamination associated with foodborne illness, are under the direct control of the consumer, from food acquisition through disposal.

What areas are critical in dietary?

Critical Point 1: Suppliers

  • Consider using plastic bags to enclose individual packages of raw meat and poultry.
  • Make sure meat and poultry products -- whether raw, pre-packaged, or from the deli -- are refrigerated when the suppliers bring them to you.
  • USDA strongly advises against purchasing fresh, pre-stuffed whole birds.
  • Canned goods should be free of dents, cracks or bulging lids.
  • Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.


Critical Point 2: Dietary Storage

  • Verify the temperature of your refrigerator and freezer with an appliance thermometer -- refrigerators should run at 40 °F or below; freezers at 0 °F. Most foodborne bacteria grow slowly at 40 °F, a safe refrigerator temperature. Freezer temperatures of 0 °F stop bacterial growth.
  • Refrigerate or freeze meat and poultry immediately.
  • To prevent raw juices from dripping on other foods in the refrigerator or cold room, use plastic bags or place meat and poultry on a plate.
  • Disinfection of hands with PRONTECH for 20 seconds before and after handling any raw meat, poultry, or seafood products.
  • Store canned goods in a cool, clean dry place. Avoid extreme heat or cold which can be harmful to canned goods.
  • Never store any foods directly under a sink and always keep foods off the floor and separate from cleaning supplies.


 

Critical Point 3: Pre-Preparation

  • The importance of hand disinfection cannot be overemphasized. This simple practice is the most important way to prevent contamination or cross-contamination.
  • Disinfect hands (gloved or not) with PRONTECH for 20 seconds: before beginning preparation; after handling raw meat, poultry, seafood or eggs; after touching animals; after using the bathroom; after changing diapers; or after blowing the nose.
  • Don't let juices from raw meat, poultry or seafood come in contact with cooked foods or foods that are eaten raw, such as fruits or salad .
  • Wash hands, counters, equipment, utensils, and cutting boards with soap and water immediately after use. Counters, equipment, utensils and cutting boards MUST be sanitized with PRONTECH solution. Let the solution stand. Does not need to be rinsed.
  • Thaw in the refrigerator, Never on the Counter. It is also safe to thaw in cold water in an airtight plastic wrapper or bag, changing the water every 30 minutes till thawed. Or, thaw in the microwave and cook the product immediately.
  • Marinate foods in the refrigerator, Never on the Counter.
  • USDA recommends that if you choose to stuff whole poultry, it is critical that you use a meat thermometer to check the internal temperature of the stuffing. The internal temperature in the center of the stuffing should reach 165 °F before removing it from the oven. Lacking a meat thermometer, cook the stuffing outside the bird.
  • Disinfect the cold rooms and refrigerator daily with PRONTECH.


Critical Point 4: Pre-Cooking

  • Always cook thoroughly. If harmful bacteria are present, only thorough cooking will destroy them; freezing or rinsing the foods in cold water is not sufficient to destroy bacteria.
  • Use a meat thermometer to determine if meat or poultry or casserole has reached a safe internal temperature. Check the product in several spots to assure a safe temperature has been reached and harmful bacteria like Salmonella and certain strains of E. coli have been destroyed.
  • Avoid interrupted cooking. Never refrigerate partially cooked products to later finish cooking on the grill or in the oven. Meat and poultry products must be cooked thoroughly the first time and then they may be refrigerated and safely reheated later.
  • When microwaving foods, carefully follow manufacturer’s instructions. Use microwave-safe containers, cover, rotate, and allow for the standing time, which contributes to thorough cooking.  Disinfect microwave after each use with a clean cloth previous wetted with a solution f PRONTECH.


 

 

Critical Point 5: Serving:

  • Disinfect hands with PRONTECH before serving to the students.
  • Serve cooked products on clean plates with clean utensils and clean hands.
  • Hold hot foods above 140 °F and cold foods below 40 °F.
  • Never leave foods, raw or cooked, at room temperature longer than 2 hours. On a hot day with temperatures above 90 °F, this decreases to 1 hour.

Critical Point 6: Handling Leftovers:

  • Disinfect hands with PRONTECH before and after handling leftovers. Use clean utensils and surfaces.
  • Divide leftovers into small units and store in shallow containers for quick cooling. Refrigerate within 2 hours of cooking.
  • Discard anything left out too long.
  • Never taste a food to determine if it is safe.
  • When reheating leftovers, reheat thoroughly to a temperature of 165 °F or until hot and steamy. Bring soups, sauces and gravies to a rolling boil.
  • If in doubt, throw it out.

HACCP Steps To Food Safety in Dietary

 

HACCP is a systematic approach to food safety, consisting of the following:

• Assess hazards and risks associated with growing, harvesting, processing, manufacturing, distributing, marketing, preparing, and consuming food.

• Determine CCP required to control the identified hazards.

• Establish the critical limits that must be met at each identified CCP.

• Establish procedures to monitor CCP.

• Establish corrective action to be taken when there is a deviation identified by monitoring a CCP.

• Establish effective record-keeping systems that document the HACCP plan.

• Establish procedures for verification that the HACCP system is working correctly. The following charts contain information about how PRONTECH can be incorporated in food processing lines.  For additional information, please consult our technical Department


 

PRONTECH in the Food and dairy line

 

USE

DILUTION

APLICATION

Disinfection of containers 

0.1412 oz / gallon

(400ppm)

Apply solutions in direct contact, dry perfectly.

Disinfection of cooling tanks

2.3 oz / 250 gallons

(25ppm)

Apply solutions in direct contact, dry perfectly. If milk is going to be used for fermentation processes make a potable rinse.

Disinfection of cold rooms and refrigerators

0.2824 oz / gallon

(800 ppm)

Apply by fogging or aspersion getting a perfect coverage of floors, walls

Disinfection of counters, equipment, utensils and cutting boards

0.0706 oz / gallon

(200 ppm)

All surfaces must be thoroughly wet for 2 minutes for proper sanitization. A potable rinse is not required.

Environmental Disinfection

0.2824 oz / gallon

(800 ppm)

Fogging, aspersion

Disinfection of walls and floors

0.1412 oz / gallon

(400ppm)

Fogging

Direct to the surface

Disinfection of hands and gloves

0.1412 oz / gallon

(400ppm)

Immersion

Disinfection of work cloths

0.1412 oz / gallon

(400ppm)

Fogging, Direct aspersion

Disinfection of carts, seating and other items for resting or transportation

0.2824 oz / gallon

(800 ppm)

Fogging, direct aspersion.

*The frequency recommended for the above applications is daily, either before each journal or after finishing, or whenever is necessary, for example when a new batch is going to be started or in case or any unexpected physical risk as source of contamination (i.e.: Increase of normal # of people in the area, inundation).

*Areas of packaging and storage must be routinely disinfected and monitored since packaging material could bring external contamination mainly by spores of microorganism.  Particle of fogging should be small enough to stay in the environment.

PronTech Technology

All Purpose antimicrobial Disinfectants and Hand Sanitizers to fight and kill germs and viruses.


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