涵盖了评估手洗餐具产品的主要考虑因素:a）与连续洗涤阶段相关的性能特征；b） 评估这些特性所需的脏污物品；c） 将采用的洗涤工艺。在处理物品负载和洗涤过程时，列出了一些主要和次要变量。还包括性能特性的评估方法以及报告和解释试验结果的方式。

Covers the principal considerations for assessing products for hand dishwashing: a) the performance characteristics relevant to the successive stages of washing; b) the soiled articles required for assessing these characteristics; c) the washing processes to be employed. In dealing with the load of articles and the washing processes, a number of primary and secondary variables is listed. Methods of assessment of performance characteristics and the way in which results of tests shall be reported and interpreted are also covered.