HOW TO DISINFECT A KITCHEN FLOOR
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.
Simple Green d PRO 3 PLUS™
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.