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Tytuł pozycji:

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.

Tytuł :
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.
Autorzy :
Boyce JM; J. M. Boyce Consulting, 62 Sonoma Lane, Middletown, Connecticut 06457 (ORCID:
Schaffner DW; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA (ORCID:
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Źródło :
Journal of food protection [J Food Prot] 2021 May 01; Vol. 84 (5), pp. 781-801.
Typ publikacji :
Journal Article
Język :
Imprint Name(s) :
Publication: 1999- : Des Moines, IA : International Association for Food Protection
Original Publication: Ames, Iowa, International Association of Milk, Food, and Environmental Sanitarians.
MeSH Terms :
Cross Infection*
Food Services*
Hand Sanitizers*
Hand Disinfection ; Humans ; Hygiene ; Soaps
Contributed Indexing :
Keywords: Alcohol-based hand sanitizers; Food Code; Hand hygiene; Hand washing; Organic matter
Substance Nomenclature :
0 (Hand Sanitizers)
0 (Soaps)
Entry Date(s) :
Date Created: 20201208 Date Completed: 20210421 Latest Revision: 20210421
Update Code :
Czasopismo naukowe
Abstract: 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.
(Published 2021 by the International Association for Food Protection.)

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