Guideline for Hand Hygiene in Health-Care Settings
Recommendations of the Healthcare Infection Control Practices Advisory Committee and the HICPAC / SHEA / APIC / IDSA Hand Hygiene Task Force
Summary
The Guideline for Hand Hygiene in Health-Care Settings provides health-care workers (HCWs) with a review of data regarding handwashing and hand antisepsis in health-care settings.
In addition, it provides specific recommendations to promote improved hand-hygiene practices and reduce transmission of pathogenic microorganisms to patients and personnel in health-care settings.
This report reviews studies published since the 1985 CDC guideline (Garner JS, Favero MS. CDC guideline for handwashing and hospital environmental control, 1985. Infect Control 1986;7:231--43) and the 1995 APIC guideline (Larson EL, APIC Guidelines Committee. APIC guideline for handwashing and hand antisepsis in health care settings.
Am J Infect Control 1995;23:251--69) were issued and provides an in-depth review of hand-hygiene practices of HCWs, levels of adherence of personnel to recommended handwashing practices, and factors adversely affecting adherence.
New studies of the in vivo efficacy of alcohol-based hand rubs and the low incidence of dermatitis associated with their use are reviewed. Recent studies demonstrating the value of multidisciplinary hand-hygiene promotion programs and the potential role of alcohol-based hand rubs in improving hand-hygiene practices are summarized.
Recommendations concerning related issues (e.g., the use of surgical hand antiseptics, hand lotions or creams, and wearing of artificial fingernails) are also included.
-CDC
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Advice on SARS and Potential for Food Transmission
Due to the heightened interest in Severe Acute Respiratory Syndrome (SARS) and the concerns regarding the public health, the FDA is informing the public that there is no information that suggests food is unsafe for consumption and can transmit SARS.
SARS appears to be a respiratory disease spread by a coronavirus. There is information that indicates that SARS may remain on hands and surfaces for several hours. Based on this knowledge, FDA recommends strict hand-hygiene be enforced among food handlers and within the food processing industry. Strict hand-hygiene, includes washing hands with soap and water after using the restroom and after sneezing or coughing. In addition, food workers should not handle ready-to-eat foods, such as sandwiches, vegetables and cut fruits, with bare hands, but should use gloves or utensils for an extra level of protection. Strict hand-hygiene should be followed when preparing the food in individual homes as well.
The importance of hand washing cannot be overstated as a prevention method for SARS and other diseases. Proper hand washing, as described in the FDA Food Code continues to serve as a vital and necessary public health practice to eliminate the spread of food borne illnesses in retail food stores and food service. Contamination factors common in retail and food service environments inhibit the effectiveness of alcohol-based hand sanitizers when used in place of hand washing. They can be used as an additional safeguard following hand washing.
FDA is working closely with national and international public health and agricultural organizations to ensure that foods consumed in the United States remain safe as well as wholesome. As more information is acquired, the FDA will update its advice accordingly.
- FDA |
