ACTIVE INGREDIENTS:
Lactic Acid....................................................................1.00%
INERT INGREDIENTS
Skin Conditioners..........................................................35.00%
Other Inerts..................................................................64.00%
(Includes Freeze Suppressants, Wintergreen,
pH Buffers, Color Enhancers and Water)
Total...........................................................................100.00%
GENERAL RECOMMENDATIONS
1. Use teat dip applicators made of plastic or other
non-corrosive materials. Do not use cups made of aluminum.
2. When solution in teat dip cupbecomes dirty and/or
noticeably loses color, discard remaining contents and refill
cup with fresh teat dip.
3. Do not use this product for cleaning or sanitizing equipment.
4. Wash teat dip cups after each milking.
FIRST AID PROCEDURES
EYE CONTACT: iMMEDIATELY FLUSH EYE LARGE AMOUNTS OF FRESH, TEPID WATER FOR 15 MINUTES. HOLD EYELID OPEN TO ENSURE COMPLETE IRRIGATION OF EYE AND LID TISSUES. TILT HEAD TO THE SIDE AND IRRIGATE THE EYE FROM THE BRIDGE OF THE NOSE TO THE OUTSIDE OF THE FACE.
SKIN CONTACT: WASH ANY SENSITIVE AREAS.
INGESTION: DO NOT INDUCE VOMITING.NEVER GIVE ANYTHING BY MOUTH TO AN UNCONSCIOUS PERSON. DRINK LARGE AMOUNTS OF WATER. IF VOMITING OCCURS, KEEP AIRWAYS OPEN. KEEP HEAD LOWER THAN THE HIPS TO PREVENT ASPIRATION INTO THE LUNGS.
RECOMMENDED PROCEDURES FOR TEAT SANITATION
A. PRE-MILKING (PRE-DIPPING)
1. Remove visible soils from the teats.
2. Observe foremilk by stripping two or three streams of milk into a strip cup.
3. Dip or spray the cow's teats full length with Soft-San Teat Dip or your choice of another IBA pre-dip product.
4. Wait approximately 30 seconds.
5. Remove all teat dip by thoroughly drying the teats and teat orifices with a clean, single service paper towel(s).
6. Attach milking unit.
B. POST-MILKING (POST-DIPPING)
Immediately after milking, dip or spray all teats full length with SOFT-SAN Teat Dip. Ensure good coverage of all sides of the teats and teat orifices.
