1. Disinfection of production equipment and pipelines. The food grade hydrogen peroxide was 30 to 50 times with water, and the equipment was flushed with a diluted solution, soaking the pipe for 20 to 30 minutes, then discharged the disinfectant without water.
2. Disinfection of the packaging container. The container is soaked in a diluted 35 to 100 times the food grade hydrogen peroxide solution for 20 to 30 minutes, pressurized by pressurizing the container for 10 to 30 seconds, then releases the disinfectant without washing.
3. Disinfection of production space. After diluting food-grade hydrogen peroxide, it is diluted with water in a ratio of 1: 100, spraying disinfectant in the air, can achieve the effect of disinfection of production space, which is advantageous for production management in accordance with GMP and HACCP standards.
4. Disinfection of people. The solution to 50-100 times the hydrogen peroxide can be disinfected with the worker's hands and feet. According to the actual situation, different methods and different concentrations of disinfectants can be used to disinfect different occasions and different items, which can not only achieve the ideal bactericidal effect, but also reduce the cost of use. Hydrogen peroxide disinfection, common methods are sprayed, rinsed, sprayed, soaked, etc.
