首页> 外文期刊>Journal of food protection >Scientific Evidence Supports the Use of Alcohol-Based Hand Sanitizers as an Effective Alternative to Hand Washing in Retail Food and Food Service Settings When Heavy Soiling Is Not Present on Hands
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Scientific Evidence Supports the Use of Alcohol-Based Hand Sanitizers as an Effective Alternative to Hand Washing in Retail Food and Food Service Settings When Heavy Soiling Is Not Present on Hands

机译:科学证据支持使用酒精的洗手消毒剂作为在手上沉重的污染时在零售食品和食品服务环境中洗手的有效替代方案

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Suboptimal food worker health and hygiene has been a common contributing factor in foodborne disease outbreaks for many years. Despite clear U.S. Food and Drug Administration (FDA) Model Food Code recommendations for hand washing and glove use, food worker compliance with hand washing recommendations has remained poor for >20 years. Food workers' compliance with recommended hand washing guidelines is adversely impacted by a number of barriers, including complaints of time pressure, inadequate number and/or location of hand washing sinks and hand washing supplies, lack of food knowledge and training regarding hand washing, the belief that wearing gloves obviates the need for hand washing, insufficient management commitment, and adverse skin effects caused by frequent hand washing. Although many of the issues related to poor hand washing practices in food service facilities are the same as those in health care settings, a new approach to health care hand hygiene was deemed necessary > 15 years ago due to persistently low compliance rates among health care personnel. Evidence-based hand hygiene guidelines for health care settings were published by both the Centers for Disease Control and Prevention in 2002 and by the World Health Organization in 2009. Despite similar low hand washing compliance rates among retail food establishment workers, no changes in the Food Code guidelines for hand washing have been made since 2001. In direct contrast to health care settings, where frequent use of alcohol-based hand sanitizers (ABHSs) in lieu of hand washing has improved hand hygiene compliance rates and reduced infections, the Food Code continues to permit the use of ABHSs only after hands have been washed with soap and water. This article provides clear evidence to support modifying the FDA Model Food Code to allow the use of ABHSs as an acceptable alternative to hand washing in situations where heavy soiling is not present. Emphasis on the importance of hand washing when hands are heavily soiled and appropriate use of gloves is still indicated.
机译:次优食品劳动卫生和卫生一直是食物疾病爆发多年来的共同贡献因素。尽管美国食品药品和药物管理局(FDA)模型食品代码建议,用于洗手和手套使用的建议,食品工人遵守洗手建议的遵守仍然贫困> 20年。食品工人遵守推荐的洗手指南受到许多障碍的不利影响,包括时间压力的投诉,手工洗涤水槽和洗手用品的数量和/或地点,缺乏有关手工的培训和培训相信戴着手套消除了手工洗涤,不足的管理承诺和频繁洗手造成的不良皮肤效应的需求。虽然食品服务设施中的不良洗手实践有关的许多问题与医疗保健环境中的那些相同,但15年前认为,卫生保健人员持续低规定率的卫生保健手卫生的新方法。 2002年疾病控制和预防中心和世界卫生组织2009年出版了卫生保健环境的循证卫生指南。尽管零售食品成立工人等类似的低手洗涤符合率,但食品没有变化自2001年以来一直制造了洗手的代码指南。与医疗保健环境的直接对比,频繁使用酒精的手动消毒剂(ABHS)代替洗手液,具有改善的手工卫生依从性和减少的感染,食品码继续只有在用肥皂和水洗手后才能使用ABHSS。本文提供了明确的证据,以支持修改FDA模型食品代码,以允许使用ABHS作为在不存在严重污染的情况下洗手的可接受替代品。强调手工污染时洗手的重要性,仍然表明手套的适当使用。

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