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WS-125 – Winston Sanitizer has been developed specially for the food servicing and processing industry by allowing you the maximum flexibility without the need for costly metered chlorinated water supplies. WS-125 will provide an environment that will reduce micro-organisms to save levels and minimise the risk of passing on unwanted bugs to your customers, thus preventing you from health, legal and moral risk. WS-125 is a broad spectrum fast acting food sanitizer, rapidly effective against BACTERIA, VIRUSES, FUNGI and PROTOZOA.Each tablet contains 1.25g Sodium Dichloroisocynurate equal to 0.75g available chlorine in an effervescent base. Total spectrum of activity i.e. effective against hydro hypophilic viruses, Gram positive & Gram negative bacteria, fungi mould, yeast, mycoplasmas & protozoa.

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A D V A N T A G E S

	Safe
	Easy, accurate preparation, instantly hypochlorous acid at pH6.5
	Organic resistant
	Broad spectrum Antimicrobial Activity
	Save space, labour and wastage
	Test strip available to check chlorine pH

A P P L I C A T I O N

Suitable for use in the food manufacturing and servicing industries such as

	Food processing plant (eg. Meat, poultry, fish, shrimp and seafood)
	Food servicing industries (such as restaurant / cafeteria, coffee shops, eating stalls, mobile hawkers, bakery, supermarkets, etc.)
	Water industries (including ice factory, bottler, beverage, dairy)

F O R T H E P U R P O S E O F

	Disinfecting drinking water to eliminate pathogenic micro-organisms.
	Disinfecting environmentallycontaminated food such as fruits, vegetables, eggs, poultry, meat for hygiene & to reduce product deterioration and to prolong shelf life.
	to sanitize contaminated objects / equipment during food handling / processing to achieve asepsis hence to reduce the chance of water or food borne diseases.
	Sanitizing off the environment (such as wall, floor, table top, sink, wash basin, toilet) to reduce the microbial contamination.

D I R E C T I O N O F U S E

Sanitization of	CHLORINE : ppm	Method
Enviromentally Contaminated Food
fruit, vegetable (salad green / coleslaw), eeg, poultry, meet, shrimp, fish, shellfish and other food	50	soak wash, rinse, spray, wipe
Water (In-Plant)
normal operating condition	5	spraying or immersion of equipment where slime bacteria may be a problem : eg. conveyers / can coolers / product washers.
ice making	5	crushed ice for use on fish, shrimp, other seafood, meat.
general clean-up operation	20	fiilers, peelers, food processing equipment.
recycled water for soaking (first wash / fluming)	20	depending on extent of contamination.
contaminated water lines	150	held filled
Equipment / Utensils
all equipment / utensils, surface in contact with food	50	wash / rinse / wipe / spray
vending machine for food / beverages
knives / crockery & cutlery, cups, chopsticks
refrigerators / cold room
chopping board, aprons, mop
chilled tank water for poultry plant
Environment
floor, wall, table, trolley	150	wipe / mop
sink, basin, bath, urinals, toilet bowl

Double the recomended dose when there is a lenghty time lapse between preparation & consumption (such as flight catering, sandwich making industries etc.)

D I L U T I O N C H A R T

CHLORINE : ppm	No. of tablets	Volume of water
5	1	150L
10	1	75L
20	1	37.5L
50	1	15L
150	1	5L

P r e c a u t i o n
	Not to be taken orally, keep out of reach of children
	Avoid contact with eyes and respiration systems
	Do not mix with acid as Chlorine gas will be liberated
	Not to be used with cationic detergents

S t o r a g e
	Store in a cold dry place
	Keep cap tightly closed after use
	Keep hands dry when handling tablets
	Make fresh solution everyday, discard old solution after 24 hours

E f f e r v e s c e n t D i s i n f e c t a n t T a b l e t s
Na Dichloroisocyanurate	Na Monochloroisocyanurate	Na Cyanurate

		Hypoclorous Acid

AN INSTANT, STABLE, ORGANIC RESISTANT CHLORINE AT THE RIGHT pH

	Safe
	Easy, Accurate Preparation
	Instant Hypochlorous Acid At pH 6.5
	Organic Resistant
	Broad Spectrum Antimicrobial Activity
	Save Space, Labour and Wastage
	Test Strip Available To Check Chlorine & pH

A P P L I C A T I O N

Medical / Health / Dental / Veterinary

Place of use : hospital / clinics / pharmacies / nursing homes

Purpose :

	disinfecting contaminated objects ( instruments / equipment / appliance / utensil / linen ) for further safe reuse.
	disinfecting the environment to reduce the microbial ( mainly biohazardous ) populations
	disinfecting body wastes / discharges to ensure safe disposal

Agriculture / Farm

Place of use : Veterinary Clinics / Farms / Hatcheries / Incubators / Nurseries / Animal houses / abattoir.

Purpose :

	treatment of animal ( poultry and swine ) drinking water to eliminate pathogenic micro-organisms.
	to disinfect equipment / hatcheries & incubators, animal houses / slaughter houses.
	to clean fruits / vegetables / eggs / poultry / meat.
	disinfection of animal wounds.

Food Manufacturing / Service Industries

Place of use :

	food processing plants ( e.g meat, poultry, fish, shrimp & seafood )
	food servicing industries ( such as restaurants / cafetaria / coffee shops / eating stalls / mobile hawkers / bakery / markets / supermarkets, etc ).
	Water industries ( including ice factory / bottler / beverage / dairy ).

Purpose :

	cleaning environmentally contaminated food ( eg. Shrimps, seafood, poultry, meat, fruits & vegetables ) to reduce product deterioration and to extend shelf-life.
	desanitizing contaminated objects / equipment during food handling / processing to achieve asepsis hence reducing the chance of water or food-borne diseases.
	desanitization of the environment ( floor / wall / food contact surfaces such as chopping board, work surfaces, table top, sink, wash basins, toilets ) to reduce the microbial populations, hence contamination.

Office / Home

Place of use : Public places / Commercial centres / offices /factories / scholls / homes

Purpose :

General disinfection to ensure a clean and hygenic environment.

M E D I C A L / H E A L T H / D E N T A L / V E T E R I N A R Y

DISINFECTION OF			CHLORINE ( ppm )	METHOD
1	Body wastes / discharges to ensure proper disposal
		spillage of blood	10000	Swab / wipe
		disposal of body wastes ( blood, sputum, urine, faeces )	5000	Soak
		disposal of needles, sharps, gauze, used dressing
		disposal laboratory wastes, containers, glassware, slides

2	Contaminated objects for reuse
		instrument soiled with blood ( pre-sterilization disinfection )	1000	Soak for 20 min
		dirty surfaces of objects ( bedpan, urinal, mop, bucket)		Soak / rinse
		infected linen, mattress, pillow cover, gowns soiled with blood		Soak for 30 min
		suction bottles and tubing		Soak / rinse
		nebulizer, mouth pieces, respirator, ventilator tubing		Wipe / soak / rinse
		dental impression / prosthetic devices		Soak for 20 min
		baby feeding bottle	150	Soak for 30 min

3	General environment disinfection
		general environment disinfection, floor, furniture, bed, tables	150	Mop / wipe
		clean surfaces, eg. trolley tops		Wipe
		Sink and wash basin, soap dispenser, bath, lavoratory, toilet bowl		Mop / rinse

F O O D M A N U F A C T U R I N G / S E R V I C E I N D U S T R I E S

SANITIZATION OF			CHLORINE ( ppm )	METHOD
1	Environmentally contaminated food
		Fruit / vegetable	20	Wash / rinse / spray, final rinse with 5ppm of water
		Egg / poultry / meat
		Shrimp/ fish / shellfish
		Other seafood

2	Water ( in-plant )
		Normal operating condition	5	Spraying or immersion of equipment where slime bacteria may be a problem : eg. conveyers / can coolers / product washers.
		Ice making	5	Crushed ice for use on fish / shrimp / other seafood / meat
		General clean-up operation	20	Fillers/peelers/food processing equipment
		Recycled water for soaking first wash / fluming	20	Depending on extent of contamination
		Contaminated Water Lines	150	Held filled

3	Equipment / Utensils
		All equipment / utensils / surfaces in contact with food	50	Wash / rinse / wipe
		Vending machine for food beverages
		Knives / crickery & cutlery cups / chopsticks
		Refrigerators / cold room
		Chopping board
		Chilled tank water for poultry plant
4	Environment
		Floor / wall / table / trolley	150	Wipe / mop
		Sink / basin / bath / urinals / toilet bowl	150	Wipe / mop

A G R I C U L T U R E / F A R M

DISINFECTION OF		CHLORINE ( ppm )	METHOD
1	Drinking water	10	Dose
2	Cleaning of chicken egg for incubation	20	Wipe / rinse / spray
3	Animal house, stable, kennel, cage, hatchery, nursey, areas where animals are kept	50	Wipe / rinse / spray
4	Equipment / incubator / eating & drinking trough / cold room / feel silo	50	Wipe / rinse / spray
5	Treatment of animal wound	2500	Irrigate / swab
6	Treatment of sewerage effluent	Variable	Dose

O F F I C E / H O M E

DISINFECTION OF		CHLORINE ( ppm )	METHOD
1	Kitchen, including food preparations surface, floor & wall, dustbin, and odorous waste	150	Wipe / mop / rinse
2	Washroom & toilet including sink, bath and drain.
3	Cage where pets are kept
4	Laundry	150	Soak / final rinse
5	Swimming pool	2.5	Dose

P R E C A U T I O N
	Not to be taken, keep out of reach of children.
	Store in a cool dry place.
	Keep cap tightly closed after use
	Make fresh solution everyday, discard old solution after 24 hours.
	Avoid prolonged contact with stainless steel equipment.
	Avoid treatment of wool or silk.
	Do not mix with acid as Chloride gas will be liberated.
	Not to be used with cationic detergents.

W I N S T O N D I S I N F E C T A N T T A B L E T S : D i l u t i o n I n s t r u c t i o n s

Chlorine ( ppm )	Dilution
	No. Tablet	0.5g Tablet	1.25g Tablet	2.5g Tablet	5g Tablet
	No. Tablet	Volume of Water	Volume of Water	Volume of Water	Volume of Water
10,000	4	120ml	300ml	600ml	1.2L
5,000	2	120ml	300ml	600ml	1.2L
2,500	1	120ml	300ml	600ml	1.2L
1,000	1	300ml	750ml	1.5L	3L
500	1	600ml	1.5L	3L	6L
150	1	2L	5L	10L	20L
50	1	6L	15L	30L	60L
20	1	15L	37.5L	75L	150L
10	1	30L	75L	150L	300L
5	1	60L	150L	300L	600L
2.5	1	120L	300L	600L	1200L