| 摘要 |
Methods and compositions for cleaning food preparation surfaces are disclosed. The method includes applying a thickened, noncorrosive composition to the surface. The composition is formulated from a hypochlorite bleach used to reduce staining on the surface, an alkalinity source to provide a pH of from about 10 to 14, a thickening agent used to promote adhesion of the composition to the surface upon application, and a balance of water. Optionally, the composition may also contain a surfactant and a builder.
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