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WS/T 699-2020: (Hand hygiene regulations in crowd gathering places)
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(Hand hygiene regulations in crowd gathering places)
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WS/T 699-2020
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Basic data | Standard ID | WS/T 699-2020 (WS/T699-2020) | | Description (Translated English) | (Hand hygiene regulations in crowd gathering places) | | Sector / Industry | Health Industry Standard (Recommended) | | Classification of Chinese Standard | C51 | | Word Count Estimation | 6,653 | | Date of Issue | 2020-07-20 | | Date of Implementation | 2020-07-20 | | Regulation (derived from) | State-health communication (2020) No. 13 | | Issuing agency(ies) | National Health Commission | WS/T 699-2020: (Hand hygiene regulations in crowd gathering places)---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(Hand hygiene regulations in crowd gathering places)
ICS 11.080
C 51
WS
People's Republic of China Health Industry Standard
Hand hygiene regulations in crowd gathering places
Specification of Hand Hygiene for Congregate Settings
2020-07 -20 released
2020-07 -20 implementation
Issued by the National Health Commission of the People's Republic of China
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
Drafting organizations of this standard. China Center for Disease Control and Prevention, Environmental and Health Related Product Safety Institute, Hunan Provincial Center for Disease Control and Prevention,
Shenzhen Center for Disease Control and Prevention.
The main drafters of this standard. Wang Lin, Zhang Liubo, Shen Jin, Pan Lijun, Sun Bo, Chen Guiqiu, Sun Huihui, Wu Nan, Li Yan, Yan Xu.
Hand hygiene regulations in crowd gathering places
1 Scope
This standard specifies requirements for hand hygiene facilities, hand hygiene indications, hand hygiene methods, hand hygiene management and effect evaluation in crowd gathering places.
This standard applies to places where all kinds of people gather.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this document.
For undated references, the latest version (including all amendments) applies to this document.
GB 5749 Sanitary Standard for Drinking Water
GB 27950 General requirements for hand disinfectants
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Congregate settings
Places where people are densely populated and highly mobile, and clusters of epidemics are prone to occur during epidemics. Including various public places such as hotels, restaurants
Shops, shopping malls, public bathrooms, barber shops, theaters, stadiums (halls), exhibition halls, waiting rooms (aircraft, boats), public transportation,
Various office spaces and schools, etc.
3.2
Hand washing
The process of rubbing and washing hands with running water and hand sanitizer (or soap) to remove hand dirt, debris and some microorganisms.
3.3
Hand disinfection hand antisepsis
Rub or soak hands with disinfectant to kill hand microorganisms and achieve a harmless treatment process.
3.4
Hand hygiene
The process of washing or disinfecting hands. When there are visible contaminants on your hands, wash your hands with hand sanitizer (or soap) under running water; no visible contamination
When dyeing things, wash your hands or rub your hands with a hand sanitizer.
3.5
Hand hygiene facilities
Equipment and supplies used for hand washing and hand disinfection, including hand sinks, faucets, running water, hand sanitizer (or soap), hand dryers,
Hand disinfectant, induction hand disinfection equipment, etc.
4 Facilities requirements
4.1 Places where crowds gather should be equipped with hand hygiene facilities that match the size of the crowd, and the corresponding facilities are appropriate, effective and convenient.
4.2 The location is equipped with mobile water hand washing facilities, and the quality of the mobile water should meet the requirements of GB 5749.
4.3 The wash basin should be made of smooth and easy-to-clean materials such as ceramic, tempered glass or stainless steel, with natural lighting or lighting equipment above it.
4.4 The hand-washing faucet should be a faucet with an easy-to-clean surface, and a non-hand-touch faucet should be equipped.
4.5 Places where people gather are equipped with hand sanitizer (or soap), and places with conditions should be equipped with non-hand-touch liquid dispensers. And meet the following requirements.
b) The reusable hand sanitizer container should be cleaned and disinfected when replacing or adding hand sanitizer;
c) When the hand sanitizer deteriorates, it should be replaced in time, and the container should be cleaned and disinfected;
d) The soap and soap box used should be cleaned regularly and kept dry.
4.6 Places where people gather should be equipped with hand dryers (hand dryers or paper towels) and trash cans with lids.
4.7 During the epidemic of infectious diseases, at the entrances and exits of crowded places, elevators, restaurants, toilets, etc., hand disinfectants or induction
Hand disinfection equipment.
5 Hand hygiene indications
Hand hygiene should be performed in the following four situations.
a) Before cleaning operations, such as before eating, processing and preparing food and beverages, before touching the mouth, nose and eyes, and before taking care of the elderly and infants;
b) After contamination operations, such as coughing, sneezing, after covering the nose and mouth with your hands, after urinating and defecation, after nursing patients, after touching coins, touching or
After handling all kinds of garbage and dirt;
c) There are obvious contaminants on the hands;
d) During the epidemic, after touching the surface of various high-frequency contact objects such as door handles and elevator buttons.
6 Hand hygiene methods
6.1 Washing hands
Under running water, make your hands fully wet, take an appropriate amount of hand sanitizer (or soap) and apply evenly to the entire palm, back of the hand, fingers and nails
Follow the “six-step hand-washing method” (as shown in Figure 1) to carefully knead the seams and finger seams. The specific steps are as follows.
The first step. palms facing each other, fingers together, rubbing each other;
The second step. the palms of the hands of the back of the opponent, rub each other along the finger joints, exchange;
The fourth step. bend the fingers to make the joints rotate and rub in the palm of the other hand, exchange;
Step 5.Hold the thumb of the left hand with the right hand, rotate and knead, exchange;
Step 6.Put the tips of the five fingers together on the palm of the other hand, rotate and rub, and exchange.
Rinse hands thoroughly under running water, wipe dry, air dry or dry.
6.2 Hand disinfection
6.2.1 Take an appropriate amount (according to the product instructions, generally 1 mL ~ 2 mL) of hand sanitizer in the palm of the hand, rub both hands to make it evenly applied to each hand
Area, rub and disinfect until dry.
6.2.2 The quick-drying hand disinfectant is the first choice for hand disinfection. Those who are allergic to alcohol can choose non-alcoholic hand disinfectants such as quaternary ammonium salts. Some are not allergic to alcohol.
During the epidemic of the intestinal virus, other effective hand disinfectants should be selected. Hand disinfectant meets the relevant requirements of GB 27950.
7 Hand hygiene management
7.1 The manager of the crowd gathering place develops a hand hygiene system, and posts a flow chart of the “six-step hand washing method” to implement hand hygiene measures.
7.2 The manager of the crowd gathering place regularly conducts hand hygiene training for the staff, and guides the public entering the place to properly do hand hygiene.
7.3 Facilities such as hand-washing sinks, faucets, and hand dryers are intact and functioning normally. Use hand sanitizer (or soap), paper towels, hand disinfectants, etc.
Products are adequately equipped and meet the requirements of national laws, regulations and relevant standards.
8 Effect evaluation
During the epidemic period, the competent authority shall inspect and guide the staff in crowd gathering places to carry out hand hygiene. When conducting hand hygiene evaluation
According to Appendix A, the elimination rate of natural bacteria on the hands before and after hand hygiene is ≥90%, and it is judged as qualified for hand hygiene.
Appendix A
(Informative appendix)
Hand hygiene effect evaluation method
A.1 Sampling time
Sampling before and after taking hand hygiene measures.
A.2 Materials and reagents
A.2.1 Neutralizer (neutralizer is qualified after identification)
A.2.3 Diluent (0.1% Tween 80 0.03mol/L phosphate buffer, pH7.2)
A.2.4 Phosphate buffer saline (PBS, 0.03 mol/L, pH 7.2)
A.2.5 Tryptone Soy Agar (TSA)
A.2.7 Several straws, test tubes, plates, etc.
A.3 Sampling method
Before taking hand hygiene measures, after the subjects fully rubbed their hands with each other, put their left fingers together, and swab the test tube containing 10 mL diluent with sterile cotton
After soaking in medium, squeeze dry on the tube wall, apply back and forth twice from the tip to the root of the finger on the flexed surface of the five fingers, and rotate the cotton swab once for each application. Pick
After sampling, cut the sampling end of the cotton swab into the sampling tube in an aseptic manner as a pre-hand hygiene sample.
After taking hand hygiene measures, the subjects’ right hands were sampled according to the above methods as the samples after hand hygiene. If hand hygiene measures are adopted
For hand disinfection, the sampling solution should contain the corresponding neutralizer.
A.4 Testing method
Shake the sampling tube sufficiently to form an eluent. Take 1.0 mL of the eluent with different dilutions to inoculate the plates, and inoculate each dilution in parallel
2 to 3 plates, pour 15mL～20mL of molten TSA cold to 40℃～45℃ per dish, incubate at 36℃±1℃ incubator for 48 hours, and count the number of colonies.
A.5 Result calculation
Total number of colonies (CFU/hand) = average number of colonies per dish × dilution factor × 10
Elimination rate (%)=[(Total number of colonies before hand hygiene-Total number of colonies after hand hygiene)/Total number of colonies before hand hygiene]×100%
A.6 Effect evaluation
The elimination rate of natural bacteria on hands before and after hand hygiene is ≥90%, and it is judged as qualified for hand hygiene.
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