GOJO® E-2 Sanitizing Lotion Soap

2000 mL Refill for GOJO® PRO TDX™ Dispenser

GOJO® E-2 Sanitizing Lotion Soap
SKU: 7280-04
Size: 2000 mL
SDS Downloads English Spanish

GOJO® E-2 Sanitizing Lotion Soap

2000 mL Refill for GOJO® PRO TDX™ Dispenser

A one-step handwashing and santizing soap for the food processing industry.

  • Listed with NSF International as an E2 for use in all departments
  • Meets the NSF clorine equivalency standard for sanitizer status
  • Effective against common spoilage & foodborne illness organisms
  • SANITARY SEALED™ refill helps prevent contamination
  • Part of the GOJO® Hygiene Management System for Food Processors
  • Fresh dispensing valve with each refill
SKU: 7280-04
Size: 2000 mL
SDS Downloads English Spanish
SKU
7280-04
Size
2000 mL
Case Pack
4
Case Weight
20.1 lbs
Overall Case Dimensions
9.13 h x 8.06 w x 11.38 d
Overall Unit Dimensions
8.75 h x 5.13 w x 3.63 l
Case Cu. Ft.
0.48 Inches
Cases Per Layer
16
Cases Per Pallet
64
Layers Per Pallet
4
Dispensing System
PRO TDX
Product Type Packaging
Dispenser Refills
Refill Type
Refill for PRO™ TDX™ dispensing system
Refill Material
Film bag, polypropylene collar, mixed material plastic pump.
Refill Features
SANITARY SEALED™ refills are hygienic locking out germs.
Country of Manufacture
United States
UPC (Each)
073852072808
Case UPC (GTIN)
10073852072805

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.