XY-12

Company: Ecolab Food & Bev. Div.

Liquid Sanitizer

Acid Liquid Sanitizer for Food Processing Equipment in Dairies, Dairy Farms, Breweries, Wineries, Beverage and Food Processing Plants Disinfectant for Farms, Livestock Quarters, Poultry Premises, Poultry Hatcheries, Veterinary Clinics, Animal Life Science Laboratories, Animal Care Facilities and Industrial Facilities

(provides a minimum available chlorine of 8%)

KEEP OUT OF REACH OF CHILDREN

DANGER

FOR INDUSTRIAL USE

DO NOT STORE IN DIRECT SUNLIGHT

Sanitizer

PRECAUTIONARY STATEMENTS

HAZARDS TO HUMANS AND DOMESTIC ANIMALS

DANGER: Corrosive. Causes irreversible eye damage and skin burns. Harmful if swallowed. Do not get in eyes, on skin, or on clothing. Wear gloves, safety glasses and protective clothing. Wash thoroughly with soap and water after handling and before eating, drinking, chewing gum, using tobacco, or using the toilet. Remove and wash contaminated clothing before reuse.

FIRST AID

IF IN EYES: Hold eye open and rinse slowly and gently with water for 15-20 minutes. Remove contact lenses, if present, after the first 5 minutes, then continue rinsing eye. Call a poison control center or doctor for treatment advice.

IF ON SKIN OR CLOTHING: Take off contaminated clothing. Rinse skin immediately with plenty of water for 15-20 minutes. Call a poison control center or doctor for treatment advice.

IF SWALLOWED: Call a poison control center or doctor for treatment advice. Have person sip a glass of water if able to swallow. Do not induce vomiting unless told to do so by a poison control center or doctor. Do not give anything by mouth to an unconscious person.

FOR EMERGENCY MEDICAL INFORMATION IN USA OR CANADA, CALL 1-800-328-0026.

OUTSIDE NORTH AMERICA, CALL 1-651-222-5352.

Have the product container or label with you when calling a poison control center or doctor, or going for treatment.

NOTE TO PHYSICIAN: Probable mucosal damage may contraindicate the use of gastric lavage.

PHYSICAL AND CHEMICAL HAZARDS:

Strong oxidizing agent: Mix only with water according to label directions. Mixing this product with chemicals (e.g. ammonia, acids, detergents, etc.) or organic matter (e.g. urine, feces, etc.) will release chlorine gas which is irritating to eyes, lungs and mucous membranes.

STORAGE & DISPOSAL

DO NOT CONTAMINATE WATER, FOOD OR FEED BY STORAGE OR DISPOSAL.

PESTICIDE STORAGE: Store this product in a cool, dry area, away from direct sunlight and heat to avoid deterioration. Keep this product in a tightly closed container when not in use. In case of spill, flood area with large quantities of water. Product or rinsate that cannot be used must be diluted with water before disposal in a sanitary sewer.

PESTICIDE DISPOSAL: Pesticide wastes are acutely hazardous. Improper disposal of excess pesticide, spray mixture, or rinsate is a violation of Federal Law. If these wastes cannot be disposed of by use according to label instructions, contact your State Pesticide or Environmental Control Agency, or the Hazardous Waste Representative at the nearest EPA Regional Office for guidance.

CONTAINER HANDLING AND DISPOSAL: Non-refillable container. Do not reuse or refill this container. Triple rinse as follows: Fill container 1/4 full with water and recap. Shake for 10 seconds. Drain for 10 seconds after the flow begins to drip. Follow Pesticide Disposal instructions for rinsate disposal. Repeat procedure two more times. Then offer for recycling or reconditioning if appropriate or puncture and dispose of in a sanitary landfill or by incineration.

ENVIRONMENTAL HAZARDS: This pesticide is toxic to fish and aquatic organisms. Do not discharge effluent containing this product into lakes, streams, ponds, estuaries, oceans, or other public waters unless in accordance with the requirements of a National Pollutant Discharge Elimination System (NPDES) permit and the permitting authority has been notified in writing prior to discharge. Do not discharge effluent containing this product to sewer systems without previously notifying the local sewage treatment plant authority. For guidance, contact your State Water Board or Regional Office of the EPA.

Directions For Use

It is a violation of Federal law to use this product in a manner inconsistent with its labeling.

NOTE: This product degrades with age. Use a chlorine test kit and increase dosage, as necessary, to obtain the required level of available chlorine. Since chlorine reacts readily with dirt and organic matter in dip tanks, the concentration must be checked at least three to four times each day by use of colorimetric kit or titrimetric kit. Once opened, use the entire contents of the container within 30 days.

DO NOT MIX WITH ANYTHING BUT WATER

AVAILABLE CHLORINE TABLE OF PROPORTIONS

0.5 ppm - 1 fl. oz. in 1300 gal. water

50 ppm - 1 fl. oz. in 13 gal. water

100 ppm - 2 fl. oz. in 13 gal water/1 fl. oz. in 6.5 gal. water

200 ppm - 4 fl. oz. in 13 gal. water/2 fl. oz. in 6.5 gal. water

600 ppm - 12 fl. oz. in 13 gal. water

700 ppm - 14 fl. oz. in 13 gal. water

SANITIZATION

SANITIZING NON-POROUS FOOD CONTACT EQUIPMENT: A solution of 100 ppm available chlorine may be used in the sanitizing solution if a chlorine test kit is available. Solutions containing an initial concentration of 100 ppm available chlorine must be tested and adjusted periodically to ensure that the available chlorine does not drop below 50 ppm. Prepare a 100 ppm sanitizing solution by thoroughly mixing 2 fl. oz. of XY-12 in 13 gal. of water. If no test kit is available prepare a sanitizing solution by mixing 4 fl. oz. of XY-12 in 13 gal. of water to provide approximately 200 ppm available chlorine by weight.

At 100 ppm available chlorine, this product is an effective sanitizer against Vibrio cholera, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhi and Staphylococcus aureus. Just prior to use, clean all surfaces with proper detergent and rinse with water. Rinse all surfaces thoroughly with the sanitizing solution maintaining contact with the sanitizer for at least 2 minutes. If solution contains less than 50 ppm available chlorine as determined by a suitable test kit, either discard the solution or add sufficient product to reestablish a 200 ppm residual. Allow equipment to drain thoroughly. Do not rinse and do not soak overnight.

SANITIZING POROUS FOOD CONTACT EQUIPMENT: Prepare a 600 ppm solution by thoroughly mixing 3 fl. oz. of this product in 3 gal. water. Clean surfaces in the normal manner. Rinse all surfaces thoroughly with the 600 ppm solution, maintaining contact for at least 2 minutes. Prior to using equipment, rinse all surfaces with a 200 ppm available chlorine solution (4 fl. oz. in 13 gal. of water). Do not rinse and do not soak overnight.

SANITIZING HARD, NON-POROUS OUTSIDE SURFACES OF AIRTIGHT, SEALED PACKAGES CONTAINING FOOD OR NON-FOOD PRODUCTS: XY-12 may be used as a final sanitizing rinse for hard, non-porous outside surfaces of airtight, sealed packages containing food or non-food products. Prepare sanitizing solution by thoroughly mixing 4 fl. oz. of this product in 13 gal. of water to provide approximately 200 ppm available chlorine by weight. All surfaces must be exposed to the sanitizing solution for a period of not less than 2 minutes. Drain thoroughly. No rinse necessary.

FOOD EGG SANITIZATION: Thoroughly clean all eggs before proceeding. To sanitize clean shell eggs intended for food or food products, apply solution with a coarse spray of 2 fl. oz. of product in 6.5 gal. of water (providing 200 ppm available chlorine). The solution must be equal to or warmer than the eggs, but not to exceed 130 deg 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 eggs product without a prior potable water rinse. Eggs must be thoroughly dry before casing or breaking. The solution must not be reused for sanitizing eggs.

FOR CONTINUOUS TREATMENT OF MEAT AND POULTRY OR FRUIT AND VEGETABLE CONVEYORS: Wash, rinse and sanitize conveyor equipment. During processing, apply XY-12 at a 200 ppm available chlorine level to conveyors with MIKRO MASTER or other suitable feeding equipment. Controlled volumes of sanitizer are applied to the return portion of conveyor through nozzles so located as to permit maximum drainage of sanitizer from equipment and to prevent puddles on top of belt. During interruptions in operations, apply a coarse spray to equipment, peelers, collators, slicers and saws with MIKRO MASTER dispensed XY-12 solution of 200 ppm available chlorine. Conveyor equipment must be free of product when applying this coarse spray.

NOTE: For mechanical operations, prepared use solutions may not be reused for sanitizing but may be re-used for other purposes such as cleaning.

For manual operations, fresh sanitizing solutions must be prepared as soon as they become diluted or soiled.

GLOVE DIP SANITIZER DIRECTIONS: To prevent cross contamination from area to area in animal areas and packaging and storage areas of food plants, dip pre-washed (plastic, latex, or other synthetic rubber) non-porous gloved hands into a suitable clean container that contains enough freshly made sanitizing solution to cover the gloved area. Remove gross contamination from gloves before sanitizing. Then place gloved hand in a use-solution 4 fl. oz. of this product in 13 gal. of water to provide approximately 200 ppm available chlorine by weight for 2 minutes. Change the solution in the bath at least daily or more often if the solution appears visibly soiled or contains less than 200 ppm.

SANITIZATION OF NON-POROUS NON-FOOD CONTACT SURFACES:

Rinse Method: Prepare sanitizing solution by thoroughly mixing 4 fl. oz. of this product in 13 gal. of water to provide approximately 200 ppm available chlorine by weight. Clean surfaces such as floors and walls in the normal manner. Rinse all surfaces thoroughly with the sanitizing solution, maintaining contact with the sanitizer for at least 2 minutes. Do not rinse with water after treatment.

HOUSEHOLD LAUNDRY SANITIZING: In soaking suds - Thoroughly mix 4 fl. oz. XY-12 in 13 gal. of wash water to provide 200 ppm available chlorine. Wait 5 minutes, then add soap or detergent. Immerse laundry for at least 11 minutes prior to starting the wash/rinse cycle.

In Washing Suds - Thoroughly mix 4 fl. oz. XY-12 in 13 gal. of wash water containing clothes to provide 200 ppm available chlorine. Wait 5 minutes, then add soap or detergent and start the wash/rinse cycle.

COMMERCIAL LAUNDRY SANITIZING: Using the appropriate Ecolab dispenser, inject 4 fl. oz. XY-12 into 13 gal. of water to yield 200 ppm available chlorine to the bleach step of the wash process. Test the level of available chlorine if solution has been allowed to stand. Add more XY-12 if the available chlorine level has dropped below 200 ppm.

LAUNDRY BLEACH: Add 2 fl. oz. product in 10 gal. of wash water (125 ppm available chlorine).

CLEANING - HARD SURFACE

BOOSTER FOR ALKALINE DETERGENTS TO CLEAN FOOD PROCESSING EQUIPMENT: XY-12 is an effective bleach cleaning booster for use with alkaline detergents. For cleaning applications as a detergent booster, use 2 - 12 fl. oz. XY-12 in 13 gal. water (100 - 600 ppm available chlorine) to aid in the removal of organic soils. All hard non-porous food contact surfaces treated with this boosted detergent must be rinsed thoroughly with a potable water rinse followed by sanitizing with an approved food contact surface sanitizer.

CLEANING HARD SURFACE FOOD PROCESSING EQUIPMENT - NO RINSE: For hard surface cleaning applications, remove gross soil particles from surfaces, then thoroughly clean surfaces using 2 fl. oz. XY-12 in 13 gal. of water (100 ppm available chlorine). Use immersion, coarse spray or circulation techniques as appropriate to clean surfaces. Allow surfaces to drain thoroughly. No rinse necessary.

CLEANING HARD SURFACE PROCESSING EQUIPMENT - RINSE FOR FOOD CONTACT SURFACES: For hard surface cleaning applications, remove gross soil particles from surfaces, then thoroughly clean surfaces using 2 - 12 fl. oz. XY-12 in 13 gal. of water (100 - 600 ppm available chlorine). Use immersion, coarse spray or circulation techniques as appropriate to clean surfaces. Allow surfaces to drain thoroughly. All hard non-porous food contact surfaces treated must be rinsed thoroughly with a potable water rinse followed by sanitizing with an approved food contact surface sanitizer.

BACTERIOPHAGE CONTROL: XY-12 helps to temporarily reduce the number of airborne spoilage organisms Streptococcus cremoris and Streptococcus diacetylactis bacteriophage in closed vessels in cheese manufacturing establishments. Spray desired areas using one quart per 1000 cu. ft. of room area with the 600 ppm available chlorine XY-12 solution. A dust mist respirator must be worn when applying the product. Vacate the area of all personnel for a minimum of 2 hours after treatment.

WATER TREATMENT

TREATMENT OF POTABLE WATER IN MEAT PROCESSING PLANTS: For processing water in meat plants, use chlorine level up to 5 ppm available chlorine (1/4 fl. oz. product in 38 gal. water) and for processing water in poultry plants, use chlorine level up to 20 ppm available chlorine (1 fl. oz. product in 13 gal. water).

TREATMENT OF POULTRY PROCESSING WATER: Follow guidelines of local water authority for water potability treatment. Continuous Feed: Using an automatic metering device, continuously feed this product into the water to obtain and/or maintain a level of 5-50 ppm available chlorine (1 fl. oz. product in 130 gal. water, to 2 fl. oz. product in 26 gal. water). Confirm target chlorine level with either a chlorine test kit or an automatic testing device. When the available chlorine level reaches 50 ppm, notify the USDA plant inspector. Intermittent Feed: Start up by adding 1.5 fl. oz. of this product in 1,000 gal. of water for each 1 ppm of available chlorine needed. For subsequent doses, check chlorine level with a chlorine test kit. Add enough of this product to maintain the target chlorine level and confirm this level with a chlorine test kit. Do not pour this product directly on poultry product in the water.

XY-12 is formulated to control algae and slime growth in recirculating cooling water systems, including evaporative condensers, dairy sweetwater systems, cooling tunnels and warmers. It can also be used in cooling water for thermal processing and pasteurizing operations in dairies, breweries, soft drink and food canning plants.

For use in federally inspected meat and poultry plants. XY-12 helps prevent staining of meat and poultry product containers, when added to the water used to cook and cool the containers. XY-12 also assists with corrosion control and deposit formation on the surfaces of the processing equipment. XY-12 must be used at the same application rates and in the same manner as described in the Cooling Tower / Evaporative Condenser Water directions for use.

COOLING TOWER / EVAPORATIVE CONDENSER WATER

Slug Feed Method -

Initial Dose: When system is noticeably fouled, apply 77 to 154 fl. oz. of this product in 10,000 gal. of water in the system to obtain from 5 to 10 ppm available chlorine. Repeat until control is achieved.

Subsequent Dose: When microbial control is evident, add 16 fl. oz. of this product in 10,000 gal. of water in the system daily, or as needed to maintain control and keep the chlorine residual at 1 ppm. Badly fouled systems must be cleaned before treatment is begun.

Intermittent Feed Method -

Initial Dose: When system is noticeably fouled, apply 77 to 154 fl. oz. of this product in 10,000 gal. of water in the system to obtain a 5 to 10 ppm available chlorine. Apply half (or 1/3, 1/4 or 1/5) of this initial dose when half (or 1/3, 1/4 or 1/5) of the water in the system has been lost by blowdown.

Subsequent Dose: When microbial control is evident, add 16 fl. oz. of this product in 10,000 gal. of water in the system to obtain a 1 ppm residual. Apply half (or 1/3, 1/4 or 1/5) of this initial dose when half (or 1/3, 1/4 or 1/5) of the water in the system has been lost by blowdown. Badly fouled systems must be cleaned before treatment is begun.

Continuous Feed Method -

Initial Dose: When system is noticeably fouled, apply 77 to 154 fl. oz. of this product in 10,000 gal. of water in the system to obtain 5 to 10 ppm available chlorine.

Subsequent Dose: Maintain this treatment level by starting a continuous feed of 16 fl. oz. of this product in 10,000 gal. of water lost by blowdown to maintain a 1 ppm residual. Badly fouled systems must be cleaned before treatment is begun.

DISINFECTION

DISINFECTION OF NON-POROUS NON-FOOD CONTACT SURFACES:

Rinse Method: If the product is to be used immediately, prepare a disinfecting solution by thoroughly mixing 12 fl. oz. of this product in 13 gal. of water to provide approximately 600 ppm available chlorine by weight. If the product will be stored for an extended period of time, between 1 to 8 hours, prepare a disinfecting solution by mixing 14 fl. oz. of this product in 13 gal. of water to provide approximately 700 ppm available chlorine by weight. Clean surfaces, such as floors and walls, in the normal manner. Rinse all surfaces thoroughly with the disinfecting solution, maintaining contact with the solution for at least 10 minutes. Do not rinse with water after treatment.

FRUIT AND VEGETABLE WASHING

Thoroughly clean all fruits and vegetables in a wash tank. Thoroughly mix 8 fl. oz. of product in 200 gal. of water to make a sanitizing solution of 25 ppm available chlorine. After draining the tank, submerge fruits or vegetables for 2 minutes in a second wash tank containing the recirculating sanitizing solution. Coarse spray rinse vegetables with the sanitizing solution prior to packaging. Rinse fruit with potable water only prior to packaging.

EPA Reg. No. 1677-52

EPA Est. No. 1677-IL-2 (J), 1677-TX-1 (D), 1677-GA-1 (M), 1677-MN-1 (P), 70271-CA-2 (A), 1677-CA-2 (R), 1677-WV-1 (V), 66593-PA-1 (FT), 55852-IL-1 (BC), 303-IN-1 (L), 5389-NC-1 (G).

Superscript refers to first letter of date code.

This product may be patented: www.ecolab.com/patents

Ecolab Inc., 1 Ecolab Place, St. Paul MN 55102 USA

tel. 1 800 392 3392

© 2018 Ecolab USA Inc.

All rights reserved

Made in USA

CPN: 1449062.0