1.1 This test method is designed to determine the activity of food-handler handwashes against transient bacterial flora on the hands. 1.2 Performance of this procedure requires the knowledge of regulations pertaining to the protection of human subjects. 1.3 This test method should be performed by persons with training in microbiology in facilities designed and equipped for work with potentially infectious agents at biosafety Level 2. 1.4 Units--The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. For more specific precautionary statements see NOTE 3.
Keywordshandwash; antimicrobial; contaminant; efficacy; hand antiseptic; food-handler handwash; E. coli
This standard is needed as an alternative to E1174, which was developed for assessing the efficacy of health care personnel handwashes. This test method fills a gap that exists with regard to the assessment of hand hygiene projects meant for food handlers which are used under conditions that are quite different from healthcare.Back to Top