5.1 This procedure should be used for in vivo evaluation of the performance of antibacterial handwash products that are intended to reduce the skin micro flora following repeated use. Activity against the combined transient and resident micro flora may be assessed. Historically counts from the first basin are considered to be transients.4 ,6 The latter measurement is probably more meaningful as the resident population is more stable.5.1.1 This test method is applicable for testing all forms of topical antimicrobial handwash formulations.1.1 This test method covers determining the effectiveness of an antibacterial handwash for reducing the level of aerobic bacterial flora on the hands, following an extended period of use.1.2 A knowledge of microbiological techniques is required for these procedures.1.3 In this test method metric units are used for all applications, except for distance. In this case, inches are used and metric units follow in parentheses.1.4 Performance of this procedure requires the knowledge of regulations pertaining to the protection of human subjects. (Title 21 CFR, Part 50).1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
定价: 515元 加购物车
This specification covers multiple tank, automatic rack less conveyor type, commercial dishwashing machines. These machines can be classified into two types: Type 1 machines shall be designed and supplied to accept the feeding of soiled tableware from the right side, when facing the front of the machine while Type II shall be designed and supplied to accept the feeding of soiled tableware from the left side, when facing the front of the machine. The dishwashing machines have three kinds of styles: Style 1 is a steam heated machine, with two classes namely Class A which uses injectors and Class B which uses heat exchange coils. Style 2 is an electrically heated dishwashing machine. Style 3 on the other hand is gas heated with two classes namely Class C which uses natural gas and Class D which uses LP gas. In addition, these dishwashing machines can be classified into three groups according to size and capacity: Group A, Group B, and Group C. Materials used in the manufacture of these machines shall consist of corrosion-resistant steel, corrosion resisting material, nickel-copper alloy and plastics. The dishwashing machine shall be complete so that when connected to the specified source of power, water supply, heating means (steam, electric, or gas), drainage, detergent, and rinse agent feeder as applicable, the unit can be used for its intended function. Dishwashers shall be rigid, quiet in operation, free from objectionable vibration, and so constructed as to prevent objectionable splashing of water to the outside of the machine. Operational test, leakage test, and performance profiles shall be done in order to determine the overall efficiency of the dishwashing machine.1.1 This specification covers multiple tank, automatic rackless conveyor type, commercial dishwashing machines.1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
定价: 590元 加购物车