SHIELD™ Floor & Wall Protector for FMX™

Attachment for Bottom of Dispenser

SHIELD™ Floor & Wall Protector for FMX™
SKU: 2761-06
Size:

SHIELD™ Floor & Wall Protector for FMX™

Attachment for Bottom of Dispenser

Protects floors and walls against splashes and drips caused by typical use.

  • Helps protect floors, walls and countertops
  • Attaches to any FMX™ dispenser
  • Easy to install
SKU: 2761-06
Size:
SKU
2761-06
Case Pack
6
Case Weight
1.25 lbs
Overall Case Dimensions
5.5 h x 5.25 w x 8.25 d
Overall Unit Dimensions
6.31 h x 4.56 w x 3.88 l
Case Cu. Ft.
0.14 Inches
Cases Per Layer
34
Cases Per Pallet
272
Layers Per Pallet
8
Dispensing System
FMX
Country of Manufacture
United States
UPC (Each)
073852014174
Case UPC (GTIN)
10073852014171
Hand Hygiene for Food Handlers

Efficacy evaluation of four hand cleansing regimens for food handlers.


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Abstract: This study examined the ability of four handwashing regimens to reduce transient microorganisms on the skin of hands. The efficacy of these regimens was determined using a modified Healthcare Personnel Handwash procedure and Escherichia coli as the transient marker organism. The regimens consisted of a non-antimicrobial hand cleanser, an alcohol gel hand sanitizer, an antibacterial soap and an antibacterial soap plus application of an alcohol gel hand sanitizer.
Conclusion: The most effective configuration for antimicrobial control in the food industry clearly is the combination of the antimicrobial handwash followed by alcohol gel application. This configuration produced a high immediate reduction of transient microorganism, with potential for increased reductions with multiple applications of the antimicrobial hand soap over a period of days.
Reference: Dairy, Food and Environmental Sanitation, Volume 19, Number 10, October 1999, pp. 680-684

Hand Hygiene for Food Handlers

Handwashing and gloving for food protection: examination of the evidence.


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Abstract: This paper presents a review on published literature (medical, microbiology, and food industry) related to all aspects of handwashing and gloving. This review demonstrates that there is insufficient scientific evidence to support the premise that the use of gloves on the hands of food-handling personnel prevents the transfer of pathogens to food and, consequently, to support the requirement for no-hand contact with ready-to-eat food.
Personal Authors: Fendler, E. J., Dolan, M. J., Williams, R. A.
Author Affiliation: GOJO Industries, Inc., Akron, Ohio, USA.
Reference: Paulson, D. S.