PURELL GOJ334112 Foodservice Surface Sanitizer Spray, 32 oz

Description

If you prep food for a living, you know the difference between “clean” and “code-clean.” PURELL GOJ334112 Foodservice Surface Sanitizer Spray gives you that code-clean confidence, since it is a no-rinse, food-contact surface sanitizer that kills human coronavirus fast and eliminates tough foodborne pathogens like Norovirus, Salmonella, E. coli, and Listeria in as little as 10 to 30 seconds, yet it is gentle to use around guests.

It is NSF D2 listed for no-rinse use on food-contact surfaces and carries the EPA’s lowest allowable toxicity rating, which means fewer precautionary statements and a better experience for your team during busy service. The 32-oz trigger bottle size linked to GOJ334112 is widely distributed, and retailer listings note bottle dimensions around 11 by 2.92 by 4.69 inches for easy shelf planning.

Key Customer Benefits

• No-rinse on true food-contact surfaces. NSF D2 listing means you can sanitize prep tables, cutting boards, line equipment, or a kid’s highchair and get back to plating without a water rinse, as long as you follow the label contact time. That is exactly what PURELL Foodservice Surface Sanitizer is built for.
• Fast kill that keeps pace with a rush. Independent retailer and manufacturer listings report 30 second kill for high-risk pathogens like Norovirus, E. coli, Salmonella and Listeria, while the EPA master label specifies short contact times with no rinse for food-contact sanitizing. In practice, that speed helps you turn stations quickly between tasks.
• Fragrance-free and low toxicity profile. Front-of-house wipe downs will not leave harsh odors, and GOJO highlights the EPA’s lowest allowable toxicity rating for this formula. That combination is kinder for staff and guests compared with many chlorine or quaternary ammonium options.
• Proven across hard and soft surfaces. Beyond stainless and sealed stone, the EPA label covers spot sanitizing on soft surfaces with a 20 second contact time. Think fabric booths or chair backs that need a quick, compliant refresh.
• One-step cleaner plus sanitizer. The EPA label and GOJO literature describe a one-step use pattern that cleans and sanitizes together. Fewer passes mean fewer touches in the tight choreography of a cook line.
• Listed on EPA List N and recognized by EPA’s Design for the Environment program. That pairing gives operators confidence about both efficacy and a more responsible ingredient profile for routine, high-frequency use.

Product Description

What the product is

PURELL GOJ334112 Foodservice Surface Sanitizer is a ready-to-use, fragrance-free spray designed for true food-contact surfaces that you touch every shift. It is registered with the EPA as a one-step cleaner, sanitizer, and disinfectant for hard, non-porous surfaces, and it carries NSF D2 registration for no-rinse use on food-contact areas such as prep tables, cutting boards, and serving lines.

Under the hood, the active ingredient is ethyl alcohol at about twenty-nine point four percent, formulated to deliver fast kill times without chlorine or quats. The EPA master label that underlies this product family documents the alcohol content and food-contact sanitizing claims, which is why operators can sanitize between tasks without a water rinse when they follow the label.

How it works

On a cleanable, non-porous surface, you spray until the area is visibly wet and then let the product sit for the labeled contact time. For many high-risk organisms in foodservice, that window is short. Manufacturer literature highlights a ten second kill for human coronavirus and thirty seconds for common foodborne pathogens such as Norovirus, Salmonella, E. coli, and Listeria, which keeps pace with a busy line.

If you need to refresh a soft surface quickly, like a vinyl booth back or an upholstered chair edge, the EPA label includes a soft-surface spot sanitizer direction with a contact time noted in the label text. That gives front-of-house teams a compliant way to spot sanitize fabrics between seatings. Always verify the exact contact time on your bottle, since labels are the law.

What makes it effective and different

First, speed with simplicity. This is a one-step cleaner plus sanitizer, so you can clean light soils and sanitize in the same pass when the surface is not heavily soiled. For heavier soils, pre-clean, then apply and allow the labeled dwell time for sanitizing or disinfecting. The combination reduces touches and keeps stations moving.

Second, it is purpose-built for food contact. The product is listed by NSF in the D2 category, which is the standard that allows no-rinse sanitizing on food-contact surfaces when directions are followed. That is a practical difference from many household-oriented sprays that require a water rinse before food can contact the surface.

Third, it pairs rapid efficacy with a low acute-toxicity profile. GOJO’s technical documentation notes the formula meets EPA Category IV (the lowest acute toxicity category), which helps explain why there are fewer precautionary statements on the EPA label compared with many alternatives. At the same time, the brand points out recognition under EPA’s Design for the Environment program and inclusion on EPA List N, two signals buyers often look for when choosing everyday sanitizers.

Finally, it is fragrance-free and formulated for multi-surface compatibility across stainless, sealed stone, laminates, and more, so you can use one product from back-of-house prep to front-of-house tabletops.

Product Specifications

Field	Specification
Product name	PURELL Foodservice Surface Sanitizer Spray
GOJO numbers you will see	Unit: 3341-06, Carton of 12: 3341-12, Common reseller code: GOJ334112.
Size	32 fl oz, 1 quart, 946 mL.
Unit bottle dimensions	9.06 in height x 2.92 in width x 4.69 in length. Note: some retail listings round the height up to about 11 in including trigger geometry, but GOJO lists 9.06 in.
Formulation color and scent	Clear, fragrance free.
Active ingredient	Ethyl alcohol 29.4 percent.
Other notable ingredients	Isopropyl alcohol about 1.42 percent, potassium hydroxide 0.1 to 1 percent, water, surfactant.
pH	About 12.6 to 12.9 at 24 to 25 degrees Celsius.
Flash point and flammability	Flash point about 29.5 to 30.8 degrees Celsius, flammable liquid category 3. Keep away from heat or open flame.
EPA registration reference on labels	EPA Reg. No. 84368-1-84150 on many GOJO labels and bulletins. Some related containers may display EPA Reg. No. 84150-3. Always follow the exact number printed on your bottle.
Compliance and listings	EPA List N included for use against SARS-CoV-2, EPA Design for the Environment recognition, NSF D2 no-rinse food-contact listing, often sold as Kosher Pareve.
Labeled contact times that drive workflows	Human coronavirus as fast as 10 seconds, common foodborne pathogens like Norovirus, Salmonella, E. coli, Listeria in about 30 seconds. Always verify your bottle’s label.
Surface compatibility	Hard non-porous food-contact surfaces like stainless, sealed stone, laminates, plastic. Label also includes directions for spot sanitizing soft surfaces.
Typical coverage in practice	32 oz is 946 mL. Trigger sprayers commonly dispense about 0.22 to 1.5 mL per stroke, sometimes near 0.75 mL. That yields roughly 600 to 1,200 sprays per bottle depending on sprayer hardware. This is an estimate and not product specific.
Packaging and UPCs seen at retail	Case of 6 bottles with triggers, case dimensions about 10 x 9.12 x 9.62 in. Common UPC for each bottle 073852070347 and GTIN 10073852079026.
Safety data highlights for staff training	Alcohol-like odor, keep away from ignition sources, NFPA and HMIS show flammability 3. Provide ventilation and avoid eye contact.

 

How to Use PURELL Foodservice Surface Sanitizer

Before you start

Set yourself up like you would for a short line check. Move or protect any exposed food and food packaging, clear loose debris with a scraper or towel, then give the area a quick pre-wipe if it is visibly soiled. This product is a ready to use spray, so there is no mixing or dilution needed, only good coverage and the correct contact time. These steps mirror the EPA master label directions for food facilities and GOJO’s own use sheets.

If your bottle is new, thread the trigger sprayer firmly, point away from people, and prime with two or three sprays into a sink or towel until the stream is even. The 32 ounce bottle ships ready with a sprayer on most distributor listings, so there is nothing else to assemble. Store backups upright in a cool, ventilated spot since the SDS lists this as a flammable liquid because it contains alcohol.

Food contact surface sanitizing, the everyday move

This is the most common use on prep tables, cutting boards, slicers, and serving lines.

1. Spray until the entire area is visibly wet. Aim for edge to edge coverage and include side splashes.
2. Allow the surface to remain wet for the labeled contact time. Many pathogens relevant to kitchens have short times, for example ten seconds for human coronavirus and about thirty seconds for Norovirus, Salmonella, E. coli, and Listeria.
3. When the time is up, let it air dry. No rinse is required on true food contact surfaces when you follow the label. That is the NSF D2 promise, and it is stated in the product literature and labels.

The kill claims on the label are validated at specific wet contact times. If a surface dries early, simply re-wet and restart your short timer. This approach is straight from the EPA label language, which emphasizes keeping the surface wet for the listed time for sanitizing or disinfecting.

Quick disinfecting when risk is higher

If you are turning a station after handling raw poultry or cleaning a high touch handle during cold and flu season, use the disinfecting directions on your bottle. The procedure is the same, yet contact times can differ by organism. The EPA master label describes applying from about six to eight inches, wetting the surface thoroughly, and keeping it wet for the time stated on the label. If a rinse is required for a specific disinfection use, it will be called out on the container. Most routine food contact sanitizing uses do not require a rinse.

Soft surface spot sanitizing for booths and upholstery

Front of house teams can spot sanitize chair backs and vinyl or fabric booths without dragging out a separate product. Hold the trigger six to eight inches away, spray just until damp, do not saturate the fabric, and allow it to remain visibly wet for the labeled soft surface time. Current EPA label text for this family specifies a short contact time for soft surfaces. Always test in a hidden corner first.

Highchairs and kids’ menus, a fast real world example

In one family concept I support, servers keep a bottle on the side station. When a highchair comes back, they knock off crumbs, spray the tray and touch points until wet, and let it sit while they reset silverware. The ten to thirty second window fits that rhythm, and no rinse is needed before the next table since this is an NSF D2 food contact sanitizer. That is exactly how distributors and GOJO describe its role on dining room surfaces that touch food.

Equipment details that keep you compliant

Cutting boards and prep tools: Remove visible soil, then spray the board, knife handles, and guard rails until wet. Keep wet for the time on your bottle, then air dry. Guidance from university safety offices republishes the label section that explicitly notes no rinse is required on food contact surfaces when sanitizing.

Slicers and line equipment: Power down and unplug for safety, remove food debris, then spray exterior food contact areas. Avoid spraying into motors or open electrical housings. Keep wet for the labeled time and air dry. GOJO’s directions emphasize pre-cleaning visible soil, full wetting, and observing contact time.

Frequency and training, what I teach new hires

During service: Sanitize between tasks that transition to ready to eat foods, for example after raw protein setup, and every time a board changes purpose. The short dwell times are designed to keep pace with station turns. Manufacturer pages and distributor SOPs point to the speed and no rinse workflow as the reason busy kitchens adopt this product.

End of shift: After your standard wash and rinse, do a final sanitizing pass on all ready to eat contact points such as salad station boards and deli slicer platens, then allow to air dry. That final step is supported by the one step cleaner plus sanitizer claim on the label.

Safety, storage, and compatibility

Even with the EPA’s lowest acute toxicity category for this formula, treat it with the same respect you give any alcohol based sanitizer. Keep away from open flames or high heat, use in a ventilated area, and avoid eye contact. The SDS lists a flash point around thirty degrees Celsius and identifies this as a flammable liquid. Store upright at room temperature and never in a hot back room near fryers.

Surface care tips: Use on hard, non porous surfaces such as stainless, sealed stone, and laminates. For alcohol sensitive finishes such as some woods or low quality plastics, test a small area first. Distributor SOPs for related PURELL formats remind users to spot test and to keep surfaces wet for the full time, so the same good habits apply here.

Common Issues: If an inspector questions your process, show them the bottle label and the NSF D2 listing, then explain your contact times. Distributor pages and GOJO’s product page summarize the no rinse claim clearly, which helps align your on the floor practice with the written standard.

Frequently Asked Questions

Is PURELL Foodservice Surface Sanitizer truly no-rinse on food-contact surfaces?

Yes. The product is registered for no-rinse sanitizing on true food-contact surfaces when you follow the labeled contact time. GOJO lists the 3341 format as a no-rinse food-contact surface spray, and NSF shows it in the D2 category for no-rinse food-contact use. The current EPA master label for this family includes food-contact sanitizing directions as well.

How fast does it work on common kitchen pathogens like Norovirus or Salmonella?

The manufacturer highlights a ten second claim for human coronavirus and about thirty seconds for Norovirus, Salmonella, E. coli, and Listeria on hard non-porous surfaces. GOJO’s technical bulletin summarizes those rapid times across a broad organism list. Always follow the exact times printed on your bottle.

Can I use it on soft surfaces like upholstered booths or chair backs?

Yes for spot sanitizing. The EPA label includes soft-surface directions that instruct you to spray until damp, do not saturate, and keep the area visibly wet for the stated short contact time before air drying. Check your exact label for the time that applies to your bottle.

What is in it, and does it contain quats or bleach?

The active ingredient is ethyl alcohol at roughly 29 percent. GOJO’s ingredient disclosure lists water, ethyl alcohol, isopropyl alcohol as a denaturant, a surfactant, and a pH adjuster. Quaternary ammonium compounds and chlorine bleach are not listed in the disclosure for the Foodservice Surface Sanitizer. The Safety Data Sheet also shows the alcohol content and identifies the product as alcohol based.

Is it on EPA List N and recognized by EPA’s Design for the Environment program?

Yes. GOJO’s product page confirms the PURELL surface spray products under EPA Reg. No. 84368-1-84150 are on EPA List N for use against SARS-CoV-2. EPA’s Design for the Environment listings and third-party roundups also show this registration recognized in the program for antimicrobial products.

What is the difference between this Foodservice spray and the PURELL Food Processing Surface Sanitizer that plants use?

They share the same fast-acting alcohol platform, however the Food Processing version carries additional use directions, for example sanitizing pre-washed gloves and footwear in plant settings. The Foodservice 3341 format is positioned for restaurant front- and back-of-house surfaces. Always follow the directions on your specific label.

Do staff need to wash their hands after using it on tables and prep lines?

Distributor and manufacturer literature for the Foodservice spray notes there are no precautionary statements that require hand washing after normal use and that the formula received the EPA’s lowest allowable toxicity rating. That said, this is a surface product, not a hand sanitizer, so avoid intentional skin contact and wash if product is accidentally spilled on skin or eyes.

Is it flammable, and how should we store it in a hot kitchen?

Yes, it is an alcohol-based liquid with a flash point around thirty degrees Celsius. The SDS calls for keeping it away from heat and open flames, storing in a cool, ventilated place, and handling like other flammable liquids. Do not stage bottles near fryers or pilot lights.

Can I refill the 32-ounce trigger bottle from a gallon, and do we need test strips?

Yes. Refill directions appear on labels distributed to universities and foodservice operators. GOJO also provides a support bulletin that describes optional test strips intended for operators who want to document active concentration for Food Code programs, along with storage and handling guidance. Follow your local health department’s practice.

What surfaces is it compatible with, for example stainless steel and sealed stone?

GOJO’s compatibility resources indicate the Foodservice spray is compatible with most common restaurant materials, including stainless steel, sealed stone and laminates, and that it can be used for soft-surface spot sanitizing as directed. As with any alcohol product, test a small inconspicuous area on sensitive finishes before broad use.

How long is the shelf life?

GOJO’s technical documentation states the Foodservice Surface Sanitizer is stable for a minimum of five years when properly stored. Check the lot or expiry coding on your case for exact dating.

What do real users say about using this in restaurants and food projects?

Operator reviews and forum threads consistently point to the quick contact time, fragrance-free profile, and the convenience of no-rinse sanitizing between tasks. Several users mention using it on highchairs, dining tables, and food equipment during service without slowing down. As always, practice label-compliant use.

Conclusion

If your goal is safer, faster turns on true food-contact surfaces without adding rinse steps, PURELL Foodservice Surface Sanitizer checks the right boxes. It is an NSF D2 no-rinse food-contact surface sanitizer, it delivers rapid kill times that match the rhythm of service, and it carries recognition you can point to in audits, including EPA List N and EPA’s Design for the Environment program.

What I like most is how it simplifies training and inspection conversations. The EPA master label for this family spells out no-rinse food-contact sanitizing and short, clearly stated contact times, so you can teach a consistent routine and back it up with primary documentation when questions come up. Keep bottles staged where they are used, coach your team to wet the surface fully and let it sit for the labeled time, and you will have a repeatable process that stands up on busy nights and during walk-throughs.