Thank you for your reply. I was actually on the phone with Kimberly-Clark Professional and this was emailed to me. Surprisingly they were unable to answer my question to if this product removes physical and chemical contaminants. It only speaks to biological ones.
I'm going to do some interpreting here, my reading of the SQF code requirement of "soap" does not require soap in the strict definition. The purpose is to clean hands, right? Detergent-based handwashing liquid suitable for a food facility will suffice. How do you prove it is suitable for its purpose in a food facility? I like to keep it simple and go for items with an NSF letter, for example: http://info.nsf.org/...ters/136522.pdf . I've also used manufacturer letter of guaranty for this purpose but the key is the requirements of use including where/how it can be used with regard to a food facility - this is distinct from an MSDS (now should be SDS)
Nevertheless, the MSDS you posted revealed an important attribute: under section 2 it states, "...with a fruity odor." This isn't going to pass in food manufacturing areas. It should be odorless so as to not mask insanitary conditions. So it appears the Kimberly Clark person to whom you spoke may not understand food plant needs. Not all "soap" is created equal!