Recommended Uses

EfferSan is an effective disinfecting and sanitizing agent. EfferSan can be used in a variety of industries including amusement parks, breweries, beverage and food processing plants, schools, hospitals, nursing homes, hotels, child care centers, daycares, restaurants, spas, hot tubs, salons, veterinary clinics, zoos and aquariums, milk processing facilities, dairy farms, farms, poultry premises [housing], poultry hatcheries, swine and livestock quarters, office buildings, industrial facilities, homes, camp sites, marine and recreational vehicles, R/V holding tanks, kennels, boarding facilities, boot sanitation, laboratories, lab animal facilities, licensed care facilities, and more.


 

SPA AND TUB USE

Add 4 ppm available chlorine (refer to Dilution Chart).  Using an appropriate test kit, test and adjust the water to the following values: pH: 7.2 – 7.8; total alkalinity: 60 – 100 ppm; calcium hardness: 200 ppm, minimum. Maintain these conditions for proper spa and hot tub operation by frequent testing with a test kit.  Do not allow  cyanuric acid level to  exceed 150 ppm. It is recommended that  spas and hot tubs be  drained every  60 –  90 days, more often under heavy use. Consult manufacturer’s recommendations concerning  the compatibility of chlorine  sanitizers  with their equipment. Some oils,  lotions, fragrances,  cleansers,  etc., may cause  foaming or cloudy water and may  react with chlorine  sanitizers,  reducing their efficacy.  Reentry into treated  spas/hot tubs is  prohibited above  levels of 3  ppm chlorine.

Start-Up (Freshly Filled)
  1. Turn on the circulation system and ensure that it is operating properly.
  2. Add 4 ppm available chlorine (refer to Dilution Chart).  Check the free available chlorine (FAC) level and, if  below 4 - 5 ppm, repeat  as needed.
Regular Use: Turn on the circulation system and ensure that it is operating properly. Add 4 ppm available chlorine to the water. Test for FAC and add additional product, if necessary, to attain 4-5 ppm FAC. Maintain 1 – 3 ppm FAC while the spa or hot tub is in use. After each use, shock treat with 10 ppm available chlorine to control odors and algae. Repeat as needed. Spa or hot tub should not be entered until FAC reaches 1 – 3 ppm. Extended Non-Use Period. During extended periods when the spa or hot tub is not being used, with the circulation system running, add 4 ppm available chlorine  twice a week or as needed to maintain 1 - 3 ppm FAC.

 


INDUSTRIAL RECIRCULATING WATER COOLING TOWERS, AIR WASHERS & EVAPORATIVE CONDENSERS

Treatment with this product is an effective way to control the growth of bacteria and algae in  industrial recirculating water cooling towers, air washers and evaporative condensers.
  1. Clean badly fouled systems prior to initiating treatment.

  2. Initial Dosage – when the system is just noticeably fouled, add 3 ppm available chlorine (refer to Dilution Chart)  to the system water. Repeat this dosage, if necessary, until a free available chlorine (FAC)  level of 0.5 – 1.0 ppm is obtained,  as determined by use of a reliable test kit.

  3. Maintenance Dosage – to obtain a  FAC of 0.5 – 1.0 ppm, add 0.5 ppm -1.0 ppm available chlorine (refer to Dilution Chart) daily or as needed.

  4. Add this product to the system at a point where adequate flow is maintained. Variations in water temperature, chlorine demand and flow rate will affect the dissolution rate. Warmer seasons may require an upward adjustment of the FAC.

SEWAGE TREATMENT

(Not Applicable in California)
  1. Disinfection of Effluents: Disinfection does not occur instantaneously. A suitable detention basin must be  provided to expose the sewage effluent to the effects of this product for a sufficient period of time (usually a minimum of 15 minutes). Where mechanical stirring or other agitation is not present, introduce product solution before primary or secondary sedimentation treatments, if these are used.  The amount of product solution required will vary, depending on the concentration and conditions of the final effluent.  Treat the sewage before it has reached a septic state  About 30% of the chlorine demand of raw sewage is attributed to settle solids; 40% to suspended and colloidal solids; and 30% to dissolved solids. Whenever possible, control disinfection by laboratory checks. Disinfection can be achieved when the chlorine residual (after 15 – 30 minutes contact time) is between 0.6 and 1.0 ppm. Experience with different types of treated sewage may eventually establish a relationship between the residual chlorine content of the final effluent and the contact time necessary to ensure the desired bacteriological results. Once this relationship is established, the residual  chlorine content and contact time may then become the controlling factors for operation. Perform occasional bacteriological checks as a safeguard. In cases where sewage is to be temporarily disinfected before being diluted in a body of water, the following conditions will usually provide satisfactory protection against receiving waters’ pollution:

    a. Raw sewage: 10 – 30 ppm available chlorine
    b. Primary treated sewage: 5 – 20 ppm available chlorine
    c. Sewage which has undergone primary and secondary treatment, or secondary alone: 2 – 5 ppm. Frequently perform bacteriological tests as a safeguard.  The available chlorine level in the discharge effluent should be between 0.6 and 1.0 ppm or in accordance with an NPDES permit. For guidance contact the regional office of the EPA.

  2. Slime Control: When ponding of the filters is excessive, stoppage of the distributing filter can occur. Add 10 ppm available chlorine (refer to Dilution Chart) into the effluent at a point above the filter nozzles. Repeat as necessary until the desired cleaning has been achieved.  To maintain the system, intermittently apply a solution of this productto the dosing tanks, just ahead of the filter. The amount and frequency of the dosage needed to give satisfactory continuous operation of the trickling filters depends on the severity of the microbiological problem.

  3. Biological Oxygen Demand (B.O.D.) Reduction: The condition can usually be avoided by applying the product solution to the effluent until a substantial residual is obtained. Apply at a point that will permit 10 – 20 minute contact time prior to discharging effluent into the stream. A dosage that leaves a residual available chlorine of about 0.2 ppm after a contact time of at least 10 minutes will afford a reduction of about 1/3 of the effluents B.O.D. Where more permanent or greater B.O.D. reduction is necessary dosing to high available chlorine residuals is recommended.

  4. Coagulation and Sedimentation: A great deal of the finer divided suspended matter and most of the colloidal matter in sewage does not readily respond to plain sedimentation. The job of removing substantial portions of this kind of matter is usually accomplished either by chemical precipitation, by filtration or by the use of both processes. Chlorine improves sedimentation and coagulation in sewage treatment operations.

  5. Treating Effluent from Mobile Sewage Treatment Units (Including Marine and Recreational Vehicles): Only human waste, toilet paper  and water should enter the mobile sewage treatment unit. Solids are retained  in the unit for later removal, while the liquid portion is filtered, disinfected and discharged. Product is placed in a flow-through container where the liquid effluent passes over them before being discharged. Disinfection does not occur instantaneously. A suitable detention basin must be provided to expose  the sewage effluent to the effects of this product for a sufficient period of time  (usually a minimum of 15 minutes).  Frequently test effluent as a  safeguard. The available  chlorine level in the discharge effluent should be between 0.6 and 1.0 ppm or in accordance with an NPDES permit. Refer to Dilution Chart for number of tablets to use.

 


FOR USE THROUGHOUT FOOD AND BEVERAGE PROCESSING AND FOOD HANDLING OPERATIONS

This product is recommended for sanitizing all types of hard, non-porous equipment and utensils used in food processing and canning plants, bottling plants, breweries, fish processing plants, meat and poultry processing plants, milk handling and processing plants, restaurant and institutional dining establishments. Use a 100 ppm available chlorine solution (refer to Dilution Chart) to sanitize  previously cleaned processing and packaging equipment. Allow at least a one minute contact time before draining. Allow adequate draining before contact with beverages. To control the growth of bacteria in brewery pasteurizers, clean badly fouled systems before treatment. When the system is noticeably fouled,  add 3 ppm available chlorine  (refer to Dilution Chart) to system water. Repeat this dosage if necessary until the  free available chlorine (FAC) level is 0.5 -1.0 ppm, as determined by use of  a reliable test kit. To maintain a FAC of  0.5 – 1.0 ppm, add 0.5 ppm – 1 ppm available chlorine  (refer to chart) daily as needed. Add this product to the system at a point where adequate flow is maintained.

 


EGG PROCESSING PLANTS

Clean and destain egg shells prior to sanitizing. To clean egg shells, spray with a 90°F to 120°F  100 ppm available chlorine solution. Spray-rinse the cleaned eggs with warm potable water. Only clean, whole eggs may be sanitized. Dirty, cracked or punctured eggs may not be sanitized. To destain egg shells, immerse the eggs in a 90°F to 120°F solution containing 100 ppm available chlorine.  After destaining, the eggs must be cleaned by spraying with an acceptable cleaner. Follow with a potable water rinse. To sanitize clean shell eggs intended for food or food products, spray with a solution containing 100 ppm available chlorine. The solution must be equal to or warmer than the eggs,  but not to exceed 130°F. Wet eggs thoroughly and allow to drain. Eggs that have been  sanitized with this chlorine compound may be broken for use in the manufacture of egg products without a prior potable water rinse. Eggs must be reasonably dry before casing or breaking. The solution must not be reused for sanitizing eggs. Thoroughly clean and sanitize all egg cups, breaking knives, trays and other equipment that come into contact with “off” eggs. First, clean all equipment. Before placing back in use, spray with a solution containing 100 ppm available chlorine. Allow surfaces to completely drain before contact with egg product. To sanitize egg freezers and dryers (tanks, pipelines and pumps),  use the spray method of treatment  (see Sanitizing Application Methods section). This procedure is generally used to sanitize large, non-porous surfaces that have already been cleaned of physical soil.  Prepare a solution containing 100 ppm available chlorine. Heavily apply spray to all surfaces the eggs will touch. Thoroughly spray all treated surfaces, corners and turns.  Allow at least a one minute contact time before draining. Allow equipment to drain adequately before contact with eggs.

 


SANITIZING HARD, NON-POROUS SURFACES, DISHES, GLASSES, FOOD PROCESSING EQUIPMENT AND UTENSILS, DAIRY AND BREWERY EQUIPMENT AND UTENSILS

This product is an effective sanitizing agent. Treatment with this product throughout food and beverage processing and food handling operations can help ensure the quality and safety of the final product.

 

Hand Washing of Items
  1. Remove all gross food particles and soil by a preflush or  prescrape and, when necessary, presoak treatment. Wash surfaces or objects with a good detergent or compatible cleaner, followed by a potable water rinse before application of the sanitizing solution.
  2. Prepare a 100 ppm available chlorine sanitizing solution.  
  3. Place equipment, utensils, dishes, glasses, etc. in the solution or apply the use solution to  surfaces using a cloth, sponge, or coarse sprayer.
  4. Allow to stand at least one minute, drain the excess solution from the surface and allow to air dry.  
  5. Fresh sanitizing solution must be prepared at least daily or more often if the solution becomes diluted or soiled.
Machine Washing of Items
  1. Remove all gross food particles and soil by a preflush or prescrape and, when necessary, presoak treatment. Wash surfaces or objects with a good detergent or compatible cleaner, followed by a potable water rinse before application of the sanitizing solution.  
  2. Prepare a 100 ppm available chlorine solution. 3. Add the solution to the feed tank of immersion or spray type machines that can provide at least one minute contact time for sanitizing dishes, glasses, food processing equipment or utensils. Allow to drain and air dry before use.
  3. Promptly use the sanitizing solution. Prepared solutions cannot be reused for sanitizing but may be used for other purposes, such as cleaning.

 


ANIMAL HOUSING FACILITIES 

(Including Poultry Houses, Swine Confinement Facilities, Veterinary Clinics, Zoos and Farms)

The problem of odor control in poultry houses and other animal facilities is not completely solved by normal cleaning practices. The regular use of an efficient bactericide and deodorant is strongly recommended and often required by health authorities. Remove all poultry or animals and feeds from premises, trucks, vehicles, coops, crates and enclosures. Remove all litter and manure or droppings from floors, walls and surfaces of barns, pens, stalls, chutes and other facilities and fixtures occupied or traversed by animals or poultry. Empty all troughs, racks and other feeding and watering appliances. Thoroughly clean all surfaces with soap or detergent and rinse with water. To disinfect, saturate all surfaces with a 1,300 ppm available chlorine solution  for a period of five minutes. Immerse all halters, ropes, and other types of equipment used in handling and restraining animals, as well as forks, shovels, and scrapers used for removing litter and manure. Ventilate buildings, cars, boats, coops and other closed spaces. Do not house livestock or poultry or employ equipment until treatment has been absorbed, set or dried. Thoroughly scrub all treated feed racks, mangers, troughs, automatic feeders, fountains and waterers with soap or detergent and rinse with potable water before reuse.

 


SHOE AND BOOT BATH SANITIZER

(Not Applicable in California)

Shoe and Boot baths containing one inch of freshly made 100 ppm available chlorine should be placed at all entrances to buildings, hatcheries and at all the entrances to the production and packaging rooms. Scrape waterproof shoes and  boots and place into solution for at least one minute prior to entering area.  Change the sanitizing solution in the bath at least daily or sooner if solution appears diluted or dirty.

 


MILK HANDLING AND PROCESSING EQUIPMENT

This product can be used on dairy farms and in plants processing milk, cream, ice cream and cheese. Rinse milking machines, utensils and all equipment with cold water to remove excess milk. Clean and rinse prior to sanitizing. To sanitize, spray or rinse all precleaned surfaces with 100 ppm available chlorine solution  Allow adequate draining before contact with dairy products. It is important to clean out large deposits of milk or other organic matter before sanitizing. A sharp decline in the available chlorine content of the sanitizer following circulation through milk processing equipment is usually regarded as evidence of inadequate cleaning of the equipment and should be promptly investigated.

SANITIZING APPLICATION METHODS

Freshly prepare all sanitizing solutions. Test solutions during use to ensure the concentration does not drop below the recommended level. Keep in properly labeled containers to protect against contamination. Discard unused solutions.

Pressure Method of Sanitizing Equipment 
This method is commonly used to sanitize closed systems, such as fluid milk cooling and handling equipment. It is also appropriate for sanitizing weigh tanks, coolers, short-time pasteurizers, pumps, homogenizers, fillers, sanitary piping and fittings, and bottle and can fillers.

For mechanical operations, prepared solutions cannot be reused for sanitizing but may be used for other purposes, such as cleaning.

For manual operations, fresh sanitizing solutions must be prepared at least daily or more often if the solution becomes diluted or soiled.
First, disassemble and thoroughly clean all equipment immediately after use. Remove all gross food particles and soil by a preflush or prescrape and, when necessary, presoak treatment. Wash surfaces or objects with a good detergent or compatible cleaner, followed by a potable water rinse before application of the sanitizing solution.  Then place back in operating position. Prepare a solution containing  100 ppm available chlorine in a volume equal to 110% of capacity. Pump the solution through the system until it is filled with sanitizer and air excluded. Close final drain valves and hold under pressure for one minute to ensure proper contact with all surfaces. Remove a portion of the cleaning solution from the drainvalve and test with a chlorine test kit. Repeat entire cleaning or sanitizing process if effluent contains less than 50 ppm available chlorine.

Spray Method of Sanitizing Equipment.

The spray method is generally used to sanitize large, non-porous surfaces that have already been freed of physical soil. It is appropriate for batch pasteurizers, holding tanks, weigh tanks, tank trucks and cars, vats, tile walls, ceilings and floors. Clean all surfaces after use. Prepare a solution containing 100 ppm available chlorine. Use pressure spraying equipment designed to resist chlorine-containing solutions (e.g. rubber-coated, plastic or stainless steel). When using any other kind of spraying equipment, always empty and thoroughly rinse the spray equipment with potable water immediately after treatment. Apply spray heavily to all surfaces the product will touch. Thoroughly spray all treated surfaces, corners and turns until wet. Allow at least a one minute contact time before draining. Allow excess solution to drain General Rinse Method Solutions containing 100 ppm available chlorine sanitize plant floors, walls and ceilings, and also control odors in refrigerated areas and drain platforms. Generously flush or swab surfaces with the solution. After one minute contact time allow solution to drain and then air dry.

 


DISINFECTION OF DRINKING WATER

DRINKING WATER: Add 10 ppm available chlorine (refer to Dilution Chart) to water to be disinfected. Let the water stand seven to fifteen minutes before using. A residual of 0.2 ppm available chlorine, as measured by a reliable test kit, should be maintained in the water to insure disinfection. 

 


EMERGENCY DRINKING WATER:

This product may be used to disinfect or pre-treated (settled, coagulated and/or filtered) water supplies intended for use as drinking water for humans and domestic animals on an emergency basis as defined in 40 CFR, Part 165-179. The source of the water to be treated may be a river, lake, well, cistern or similar system. To obtain the desired disinfection results, the water to be treated should be clear and free dirt and organic debris. If the source of the water is cloudy and contains dirt and organic debris, the water should be held in holding tanks or ponds, treated with coagulating agents and filtered to remove the dirt and organic debris.  

Preparation of Stock Solution –
Dissolve proper amount of this product to produce a 6,000 ppm available chlorine(refer to Dilution Chart) stock chlorine solution. Add 20 drops of this stock solution for each liter of water to be treated. The stock solution should be prepared fresh weekly.

 


EMERGENCY DISINFECTION AFTER FLOODS

DISTRIBUTION SYSTEM: Flush repaired or replaced section with water. Establish a chlorinating station and apply sufficient product until a consistent available chlorine residual of at least 10 ppm available chlorine (as measured by chlorine test kit) remains after a 24 hour retention time. 

EMERGENCY DISINFECTION AFTER DROUGHT WATER SHIPPED IN BY TANKS, TANK CARS, ETC.

Thoroughly clean all containers and equipment. Spray a 500 ppm available chlorine solution and rinse with potable water after 5 minutes. During the filling of the containers, dose with sufficient amounts of this product to  provide at least a 0.2 ppm chlorine residual,  as measure by a chlorine test kit.

POULTRY, SWINE, CATTLE, LIVESTOCK DRINKING WATER DISINFECTION

This product can be used as a disinfectant for the drinking water of poultry, swine, cattle and other livestock. If the water supply is badly fouled, then add 5 ppm available chlorine to the water supply. After 24 hours the addition rate can be reduced to 1 ppm available chlorine. If the microbiological content of the water is eliminated, the concentration of available chlorine can be reduced to 0.5 ppm. If the microbiological control is not adequate at 1 ppm available chlorine, then add 1.5 ppm available chlorine to the livestock drinking water. This product should be administered continuously into the drinking water from the time of placement (day one). Remove this product from the drinking water 24 hours prior to vaccination and re-administer 24 hours after vaccination.

 


FILTRATION DEVICES

This product is for use in filtration devices (water purification systems and its cartridges). Its purpose is to clean membranes, such as reverse osmosis
membranes of fouling contaminants. One  [1] dose of product is necessary to achieve reduction in fouling contaminants. Product should be used following the manufacturer’s instructions.