ProClean™ Disinfection

Disinfect “high touch” public areas within your facility.

IFC’s ProClean™ Disinfection Service

Our ProClean™ treatment uses a strong disinfectant. When applied properly, it kills 99.99% of almost 50 bacteria, fungi and viruses listed on the product label, including H1N1 Swine Flu and other pathogenic microbes on hard, non-porous surfaces while also sanitizing soft, porous surfaces. Approved by the EPA for use against SARS-CoV-2, the causal agent of COVID-19 on the EPA’s List-N.

For clients wishing to disinfect “high touch” public areas within their facilities, such as office spaces, breakrooms, locker rooms and conference rooms. IFC’s ProClean™ Disinfection is recommended for treating areas where those known or suspected of having COVID-19 have been while on client premises.

IFC’s ProClean™ Disinfection Process.

Our ProClean™ Disinfection Service includes trained technicians carefully wiping down all high touch surfaces in the treated area. We then mist the disinfectant using specialized equipment onto contact surfaces and let it dry undisturbed, typically for up to 10 minutes.

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Wipe Down Treatment

This application includes all inanimate human touch points, such as light switches, door handles, file cabinet drawer pulls, desk handles, etc. IFC treats these areas with the disinfectant using treated towels, such as a microfiber cloth.

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Targeted Misting Treatment

After the wipe-down application to touch points, we will treat the rest of the contact surfaces with a fine mist application of the disinfectant to ensure that all other areas are treated.

IFC can help you get back to business

In a safer, healthier environment for you, your staff and anyone who comes into your facility. We will disinfect your building’s hard, non-porous surfaces with a 99.99% efficacy rate and sanitize your soft, porous surfaces. IFC assures that your spaces have had the best disinfectant treatment in the industry.

DECONTAMINATION RESOURCES

ProClean™ Decontamination Solutions

Today’s food processing sanitation standards and practices are essential. At times, even the best efforts cannot prevent situations that threaten a facility’s viability and promise of making safe food. The consequences of foodborne illness, infectious organisms on...

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