MICRELL® Antibacterial Foam Handwash

1250 mL Refill for MICRELL® FMX-12™ Dispenser

MICRELL® Antibacterial Foam Handwash
SKU: 5157-03
Size: 1250 mL
SDS Downloads English Spanish

MICRELL® Antibacterial Foam Handwash

1250 mL Refill for MICRELL® FMX-12™ Dispenser

Specially-formulated antimicrobial foam soap for foodservice establishments.

  • Quick-acting PCMX formulation is triclosan-free and gentle on hands
  • Effective degreasing agent
  • Kills the most common bacteria that may cause illness in foodservice facilities
  • SANITARY SEALED™ refill helps prevent contamination
  • Fresh dispensing valve with each refill
SKU: 5157-03
Size: 1250 mL
SDS Downloads English Spanish

Luxurious foam formulation.

Refills are made from recyclable plastic.

Intelligent design creates less waste.

SKU
5157-03
Size
1250 mL
Case Pack
3
Case Weight
9.5 lbs
Overall Case Dimensions
9.19 h x 5.31 w x 11.81 d
Overall Unit Dimensions
8.44 h x 4.94 w x 3.81 l
Case Cu. Ft.
0.33 Inches
Cases Per Layer
24
Cases Per Pallet
120
Layers Per Pallet
5
Dispensing System
FMX
Product Type Packaging
Dispenser Refills
Refill Type
Refill for FMX-12™ dispensing system
Refill Material
Lightweight PET plastic bottle, polypropylene collar, mixed material plastic pump.
Refill Recyclability
Remove pump on refill for easy recycling.
Refill Features
SANITARY SEALED™ refills are hygienic locking out germs.
Country of Manufacture
United States
UPC (Each)
073852005325
Case UPC (GTIN)
10073852005322
Well-Being Solutions for People, Places and the Planet

Sustainable Packaging:
Designed to Reduce Waste

Designed to Reduce Waste:Smart shipping, uses less cardboard to reduce material waste.

Additional Resources:
We openly share our Sustainability practices, learnings and the challenges we have encountered along the way in our annual GOJO Sustainability Report. GOJO 2016-17 Sustainability Report

1. Wet hands under warm running water.

2. Dispense soap.

3. Rub hands and exposed portions of arms together for 2 seconds.

4. Rinse thoroughly.

5. Dry with clean paper towels.

6. Turn taps off using towel.

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.

Hand Hygiene for Food Handlers

Handwashing and gloving for food protection: effectiveness.


Read the article

Abstract: This paper presents a 2-phase study which evaluated the effectiveness of handwashing compared to gloving, under simulated food service conditions. The first phase evaluated the ability of hand-contaminant bacteria to penetrate compromised vinyl glove barriers. The second phase evaluated the microbial contamination level picked up on the hands from handling contaminated hamburger.
Personal Authors: Fendler, E. J., Dolan, M. J., Williams, R. A., Paulson, D. S.
Author Affiliation: GOJO Industries, Inc., Akron, Ohio, USA.
Reference: Paulson, D. S.