Regular, effective cleaning and sanitizing of equipment, utensils, and work or dining surfaces which could harbor food poisoning microorganisms minimizes the probability of contaminating food during preparation, storage or service.

Cleared under 40 CFR 180.940 (a) for use on food processing equipment and utensils in dairies and public eating establishments, 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.