Acceptance None 5 log Test article is at None in the None in the test None in the None in the Statistically Statistically Criteria: reduction least equivalent test method. method. test method. test method non-inferior to non-inferior to 50 ppm Per 2015 FDA the reference to the chlorine HC TFM: 2 product reference Logs after the product 1st application, 3 Logs after 10th application Can bland Yes, not in N/A N/A Yes, not in the N/A Yes, not in Yes, not in the N/A N/A Handwash be a the test test method the test test method benchmark? method method Product Undiluted Undiluted Undiluted Undiluted Undiluted Undiluted Undiluted Undiluted Undiluted dilution Contact time Flexible; 5 min 1, 2.5 and 5 min 30 sec lather + 1.5 mL 30±5 sec 10-20 sec for 30 or 60 sec 30 sec most 30 sec rinse application handwash, +15 sec rinse typical is 15 volume, Rub 20-30 sec for or following sec, 30 sec hands are dry. hand rub, or manufacturer and 60 sec. other times instructions use Or condition manufacturer’s time Table 2. Comparison of selected hand hygiene test methods by strengths and limitations and suitability for inclusion in Model Food Code
Acceptance Criteria: None 5 log reduction Test article is at least equivalent to 50 ppm chlorine None in the test method. Per 2015 FDA HC TFM: 2 Logs after the 1st application, 3 Logs after 10th application None in the test method. None in the test method. None in the test method Statistically non-inferior to the reference product Statistically non-inferior to the reference product Can bland Handwash be a benchmark? Yes, not in the test method N/A N/A Yes, not in the test method N/A Yes, not in the test method Yes, not in the test method N/A N/A Product dilution Undiluted Undiluted Undiluted Undiluted Undiluted Undiluted Undiluted Undiluted Undiluted Contact time Flexible; most typical is 15 sec, 30 sec and 60 sec. 5 min 1, 2.5 and 5 min 30 sec lather + 30 sec rinse 1.5 mL application volume, Rub hands are dry. Or manufacturer’s 30±5 sec 10-20 sec for handwash, 20-30 sec for hand rub, or other times use condition time 30 or 60 sec +15 sec rinse or following manufacturer instructions 30 sec Table 2. Comparison of selected hand hygiene test methods by strengths and limitations and suitability for inclusion in Model Food Code
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