FS ANTIMICROBIAL
TYPE : Quat-Base Hand Cleaner and Sanitizer PROD.# 0901
BENEFITS : Economical, E-2-rated hand cleaner and sanitizer. Reduces cross-contamination (microbial) of surfaces and food products by workers hands. Non-iodine formulation contains conditioners for extra mildness. Non-irritating, non-staining, with no residual fragrance. Use in all food-handling facilities. USDA applicable.
FEATURES BENEFITS
- Mild
- Contains emollients and conditioners for extra mildness to the skin.
- Non-irritating
- Does not contain chlorine, often associated with irritation.
- No residual odor
- Chlorine and PCMX free.
- Non-staining
- Iodine free.
- Hard-water effective
- Effective in hard as well as in soft water. Prevents soap scum formation.
DESCRIPTION
A non-iodine antimicrobial hand cleaner and sanitizer designed for elimination of cross-contamination in food processing facilities. Use as a USDA E-2 rated hand cleaner-sanitizer for use in federally inspected meat, poultry, rabbit and egg processing plants.
APPLICATIONS
Bakeries Food Preparation - Manufacturing Poultry Dressing Plants Dairy Farms Meat Packing Plants Poultry Hatcheries Fish & Seafood Preparation Poultry & Egg Farms
SPECIFICATIONS
Physical Form . . . . . . . . . . . . . . . . .Slightly viscous, water-based liquid Specific Gravity..................................1.00
Color . . . . . . . . . . . . . . . . . . . . . . . .Clear,light amber Flash Point .........................................None
Fragrance . . . . . . . . . . . . . . . . . . . . .None Shelf Life ............................................1 year minimum
pH (Concentrate) . . . . . . . . . . . . . .6.7 Boiling Point ......................................~220°F
Phosphate Content............................None
D.O.T. Shipping Label ........................None
FS ANTIMICROBIAL HAND CLEANER
Antimicrobial Hand Cleaner and Sanitizer
Zep FS Antimicrobial Hand Cleaner kills bacteria and
prevents cross-contamination in food processing facilities.
Economical quat-based formulation is non-irritating and
has no fragrance or residual odor. Food service personnel
should employ proper hand washing prior to handling food
and/or food processing equipment. Authorized by USDA for
use in federally inspected meat and poultry plants as a
hand washing and sanitizing compound. (E-2 rated)
DIRECTIONS:
For one step hand washing and sanitizing, dispense one or
two squirts of hand cleaner in palm of hand, add water, and
rub hands to produce lather.Wash in normal manner.
Hands must be thoroughly rinsed with potable water.
-Flat Rate UPS Shipping
-Sales tax applied if you are in: NY
