Swish® Food Service 2000 Sanitizer is designed for use in nursing homes, hotels, schools, homes, food processing plants, food service establishments, restaurants and bars where sanitization is of prime importance.
To be effective, cleaning prior to sanitizing must be performed to remove soil and prevent the accumulation of food residues, which may decompose or support the rapid development of food poisoning organisms or toxins. The application of effective sanitization procedures using Swish® Food Service 2000, reduces the number of those disease, causing organisms that may be present on equipment and utensils after cleaning. Effective sanitization also reduces the potential for the transfer of disease, either directly through tableware such as glasses, cups and flatware or indirectly through food.
Designed specially for use in food handling and processing areas, schools, restaurants, bars and kitchens.
When used as directed, Swish® Food Service 2000 sanitizes dishes, glassware, cutlery, cutting knives, cooking utensils, meat rooms and food processing equipment. It also is excellent on food conveyors, bottling, beverage dispensing and filling equipment and most all other equipment and utensils that come in contact with food.
Swish® Food Service 1000 can also be used as the final sanitizer rinse as part of the Swish® Food Service System.
Regular, effective cleaning and sanitization of equipment, utensils and work or dining surfaces that could harbor hazardous microorganisms minimizes the probability of contaminating food during preparation, storage or service. Effective cleaning will remove soil to prevent the accumulation of food residues, which may decompose or support the rapid development of food poisoning organisms or toxins. Application of effective sanitization procedures reduces the number of those disease-causing organisms that may be present on EFFECTIVE FINAL RINSE SANITIZER FOR FOOD CONTACT SURFACES equipment and utensils after cleaning. Effective sanitization reduces the potential for the transfer of disease, either directly through tableware such as glasses, cups and flatware or indirectly through food. To prevent cross-contamination, kitchenware and equipment food contact surfaces must be washed, rinsed with potable water and sanitized after each use and following any interruption of operation during which time contamination may have occurred.
Where equipment and utensils are used for the preparation of foods on a continuous production-line basis, utensils and equipment food contact surfaces must be washed, rinsed with potable water and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and the amount of food particle accumulation.
Swish® Food Service 2000 is an effective sanitizer for use on food contact surfaces in 60 seconds at 200-400 ppm active quaternary against Staphylococcus aureus, Escherithia coli, Escherichia coli O157:H7, Yersinia enterocolitica, listeria monocytogenes, Salmonella typhi, Shigella sonnei, Vibrio cholera, Methicillin resistant Staphylococcus aureus (MRSA), Vancomycin resistant Enterococcus faecalis (VRE), Campylobacter jejuni and klebsiella pneumoniae.1. Clinical field study #2011-F10232, April 2011 and clinical field study #2011-F10233, April 2011.