Hand disinfectant without water
| Article: | 251206 |
| Unit: | bottle |
| Quantity per packing: | 12 bottles per box |
| Quantity per pallet: | 255 boxes per pallet (3060 bottles) |
| Length: | 6 cm |
| Width: | 4 cm |
| Height: | 10 cm |
| Gross weight: | 110 g |
| Barcode EAN: | 5010424108058 |
| pH value: | 7 |
Use biocides safely. Read label and product information before use.
Hazard Statements:
H225 - Highly flammable liquid and vapor.
H319 - Causes severe eye irritation.
The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.
The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.
The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.
This product meets the minimum legal obligations regarding food safety. HACCP stands for " Hazard Analysis - Critical Control Points ", a preventive food safety system that identifies risks in the diet. The control process is based on the European Union and wants to ensure that the production of food products involves as few risks as possible for the consumer.
This product meets the minimum legal obligations regarding food safety. HACCP stands for " Hazard Analysis - Critical Control Points ", a preventive food safety system that identifies risks in the diet. The control process is based on the European Union and wants to ensure that the production of food products involves as few risks as possible for the consumer.
