Meat Department Cleaning Program

A complete two-step cleaning and sanitizing program for grocery store meat departments, butchers, food processors, delis, and any food-service area. Pair Da-Clean A.P.C. enzyme cleaner with Q-San no-rinse sanitizer for safer, more effective results on food-contact surfaces.

Step 1 — Da-Clean A.P.C. Enzyme Cleaner

Formulated for butchers, food processors, grocery store meat departments, and kitchens. Its enzyme blend — Protease (for proteins) and Lipase (for oils and fats) — breaks down proteins, fats, and natural oils by hydrolization rather than emulsification, so the broken-down chemicals can’t re-form into fats when diluted. The result: cleaner drains, less frequent grease-trap pumping, and healthier septic systems. Safer to use (no solvents, acids, or caustics; pH 7.0), effective (lower ATP on swab tests), and economical at one-half ounce per gallon.

Step 2 — Q-San No-Rinse Food-Contact Sanitizer

One of Damon’s best-selling brands for over 20 years, proven effective against E. coli O157:H7, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, and more. Sanitizes food-processing equipment, utensils, ice machines, conveyors, and other hard non-porous food-contact surfaces by immersion or spray. Eliminates 99.999% of E. coli ATCC #11229 in 60 seconds in 400 ppm hard water; economical at 0.25 to 0.67 oz per gallon (150–400 ppm quat).