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Swisher Redi San Hard Surface Sanitizer

EPA/DIN Registered, ready-to-use quat sanitizer for hard surfaces. Use for sanitizing and cleaning equipment and utensils. Food contact safe. Ready-to-use solution means no mixing or measuring required.

  • Swisher SKU: 6101286
  • GTIN Number: 10025469036589
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Features & Benefits

Features & Benefits:

EPA/DIN Registered, ready-to-use quat sanitizer for hard surfaces.

Uses/Solutions:

Redi San RTU Hard Surface Sanitizer is formulated for use in daily maintenance programs with a balance of detergents, biocides and malodor counteractants that deliver effective cleaning, sanitizing and malodor control.

Effective Against/On:

Redi San RTU Hard Surface Sanitizer is a ready-to-use sanitizer for hard nonporous non-food contact surfaces (200 ppm active) according to the method for Sanitizers - Non-Food Contact Surfaces, modified in the presence of 5% organic serum in 60 seconds against: Klebsiella pneumoniae and Staphylococcus aureus

Redi San RTU Hard Surface Sanitizer is an effective sanitizer for use on pre-cleaned food contact surfaces in 60 seconds against:

Campylobacter jejuni

Escherichia coli (E. coli)

ESBL Escherichia coli

Salmonella enterica (Salmonella)

Shigella sonneii

Staphylococcus aureus (Staph)

Vibrio cholerae

Yersinia enterocolitica

How To Use

U.S. PUBLIC HEALTH SERVICE FOOD SERVICE SANITIZATION RECOMMENDATIONS:

CLEANING AND SANITIZING

Equipment and utensils shall be thoroughly pre-flushed or pre-scraped and when necessary, pre-soaked to remove gross food particles and soil.

  1. Thoroughly wash equipment and utensils in hot detergent solution.
  2. Rinse utensils and equipment thoroughly with clean water.
  3. Sanitize equipment and utensils by immersion in Redi San RTU Hard Surface Sanitizer (200 ppm active) for at least 60 seconds at a temperature of 75°F.
  4. For equipment and utensils too large to sanitize by immersion, apply Redi San RTU Hard Surface Sanitizer (200 ppm active) by rinsing, spraying or swabbing until thoroughly wetted.
  5. Allow sanitized surface to drain and air dry.

WISCONSIN STATE BOARD OF HEALTH DIRECTIONS FOR EATING ESTABLISHMENTS

  1. Scrape and pre-wash utensils and glasses whenever possible.
  2. Wash with a good detergent or compatible cleaner.
  3. Rinse with potable water.
  4. Sanitize using Redi San RTU Hard Surface Sanitizer (200 ppm active). Immerse all utensils for at least two minutes or for contact time specified by governing sanitary code.
  5. Place sanitized utensils on a rack or drain board to air dry.
  6. Replace Redi San RTU Hard Surface Sanitizer at least daily or when visibly soiled or diluted.

NOTE: A clean potable water rinse following sanitization is not permitted under HFS 196, Appendix 7-204.11 of the Wisconsin Administrative Code (reference 40 CFR 180.940 (a)).

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