Did you know that kitchen floors can have an average of up to 830 bacteria per square inch? In addition to a regular schedule of sweeping and mopping for dust, dirt and other daily accumulations, your kitchen floor should be disinfected at least once a week.
Whether from everyday spills, a pet accident or other bacteria-inviting occurrence, it's important to put an end to potentially harmful bacteria before they have a chance to thrive. Use an EPA-registered disinfectant to clean and deodorize your kitchen floor while killing harmful bacteria, eliminating the potential spread of highly contagious germs including E. Coli, Influenza, Strep and Staph.
DIRECTIONS FOR USE
- Pre-clean heavily soiled areas.
- Apply use solution of 2 oz. of this product per gal. of water (or equivalent use dilution) to disinfect hard, non-porous surfaces with a sponge, brush, cloth, mop, by immersion, mechanical spray device, coarse trigger spray device.
- For spray applications, spray 6-8 inches from surface. Do not breathe spray.
- Treated surfaces must remain wet for 10 minutes.
- Wipe dry with a clean cloth or allow to air dry.
- Rinsing of floors is not necessary unless they are to be waxed or polished.
- Prepare a fresh solution daily or when visibly dirty.