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SQF 11.3.2 - "Soap" - a simple definition?

soap cleanser sanitation

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#1 adam4649

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Posted 25 November 2015 - 04:54 PM

Hello everyone,

 

This is a fairly simple question regarding hand washing. SQF 11.3.2 says that liquid soap needs to be used at hand washing stations. I am looking into a "antibacterial foam skin cleanser" to use instead of the soap. It seems to do the same job of soap without actually being called soap.

 

What does everyone think?

 

Thank you,

Adam



#2 Simon

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Posted 25 November 2015 - 08:04 PM

Have you got a data sheet to upload?


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#3 adam4649

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Posted 25 November 2015 - 08:07 PM

Hi Simon,

 

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.

 

Best  Regards,

Adam



#4 Charles.C

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Posted 25 November 2015 - 08:40 PM

Hi adam,

 

https://en.wikipedia.../wiki/Triclosan

 

Offhand the other components look like items used in conventional detergents.

 

PS -

 

https://en.wikipedia...opropyl_betaine

 

http://www.saapedia....=detail&id=1074

https://en.wikipedia...wiki/Hydrotrope

 

https://en.wikipedia...laureth_sulfate


Kind Regards,

 

Charles.C


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#5 RMAV

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Posted 26 November 2015 - 04:12 PM

Hi Simon,

 

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.

 

Best  Regards,

Adam

 

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!



#6 Charles.C

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Posted 26 November 2015 - 05:40 PM

Hi adam,

 

Slightly OT but the attachment in this post may be of interest -

 

http://www.ifsqn.com...ons/#entry93515

 

@RMAV - Good eyesight !


Kind Regards,

 

Charles.C





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