1.1 本试验方法旨在确定食品处理手灰对手上瞬时菌群的活性。 1.2 执行本程序需要了解与人体保护相关的法规 ( 1. ) 2. . 1.3 本试验方法应由受过微生物学培训的人员在设计和配备用于生物安全2级潜在传染源工作的设施中进行 ( 2. ) . 1.4 单位- 以国际单位制表示的数值应视为标准值。本标准不包括其他计量单位。 1.5 本标准并非旨在解决与其使用相关的所有安全问题（如有）。 本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 有关更具体的预防说明，请参阅 8.1.1 . 1.6 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 手部卫生被认为是防止感染性微生物传播的最重要措施之一，对降低食品发病率至关重要- 传播疾病。食品处理环境的独特之处在于，手上的中度至重度土壤负荷通常会影响产品去除或杀死微生物的能力 ( 3. , 4. ) . 在代表食品处理环境的条件下，需要使用测试方法来评估手卫生产品的功效。 5.2 本试验方法专门用于评估食品处理器产品在中等至重度有机土壤负荷条件下杀死和去除实验污染手上细菌的有效性。食品服务环境中典型土壤的加入使该方法比测试方法更合适 E1174 ，其目的是评估医疗保健人员的洗手情况，不包括包含土壤的选项 ( 4. ) .

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 ) 2 . 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 ( 2 ) . 1.4 Units— The values stated in SI units are to be regarded as 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. For more specific precautionary statements see 8.1.1 . 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 5.1 Hand hygiene is considered one of the most important measures for preventing the spread of infectious microorganisms and is critical for reducing the incidence of food-borne disease. Food-handling settings are unique in that moderate to heavy soil load present on hands often can influence the ability of a product to remove or kill microorganisms ( 3 , 4 ) . Test methods are needed for assessing the efficacy of hand hygiene products under conditions representative of those encountered in a food-handling environment. 5.2 This test method is specifically designed to evaluate the effectiveness of food-handler products to kill and remove bacteria from experimentally-contaminated hands under conditions of moderate to heavy organic soil load. The inclusion of soils typical of food service setting makes this a methodology more appropriate than Test Method E1174 , which was designed to evaluate healthcare personnel hand washes and does not include an option to include soil ( 4 ) .