Food service Sanitization
Foodservice operations must fend off a continuous onslaught of potentially harmful germs and bacteria.
Restaurants, delis, commissaries, cafeterias and other food service operations must be ever diligent to keep food preparation and serving areas thoroughly sanitized and disinfected to prevent potentially deadly outbreaks from such bacteria as salmonella and E-coli.
For sanitizing produce, spray liberally on produce or use a third sink dunk. Allow the produce to air dry
Pouring the solution down drains ends listeria and bio film build-up.
Even a minor outbreak can mean closure or irreparable damage to a restaurant’s reputation.
NatureTech Solutions, set out to provide the benefits of on-site sanitizing and disinfecting solution production to foodservice operators.
The result was NatureTech’s breakthrough GEN-X-3™ system.
Common threats: Salmonella, E-Coli, Listeria, MRSA, Noro Virus, H1N1/Flu, Staph/VRE, Pseudomonas
Top hotspots: Food preparation areas, kitchens, cutting boards, utensils, food storage areas, produce, pots and pans, serving areas, restrooms, door handles, dining areas, all hard surfaces.
Sanitization strategy: Frequently spray down germ and bacterial hotspots using the self-generated solution from the GEN-X-3TM system to to treat affected areas and kill mold, germs and bacteria (including Flu, E-Coli, Listeria, MRSA, Noro Virus including Murine Noro Virus, H1N1, Salmonella, Staph/VRE, Pseudomonas) with a 99.999% kill rate.
For more information: www.naturetechsolutions.com and www.gen-x-3.com
Gen X3 Study in Korea
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