What do you need to consider?
Hygiene standards for doors in healthcare environments
Hygiene is essential in all medical environments. Interior design and surface layers have a construction that counteracts the accumulation of dirt and bacteria. In addition, the surface layers must have surface layers that are easy to wash and keep clean.
Specific rules also apply to the details and fittings of the door. Door handles should be easily dryable and withstand cleaning and disinfectants. In addition, handles for care rooms shall be designed so that the door can be opened without using the hands through e.g. jumper handles/"elephant ear" or door automation.
Existing sliding doors must not be fitted with a floor rail. The sliding door to the operating room shall be capable of being operated in such a way that it can be opened fully or in part.
Recommendations and instructions for the construction of care facilities can be found, among other things, in guidelines for health hygiene aspects and catalogues for technical standards. The regulations are clearly stated in Boverket's hygiene classes.
Hygiene requirements vary based on where in the environment the door is located. Hygiene class 0 refers to spaces without health hygiene requirements such as administrative premises. The requirements then get stricter on a rising scale up to Hygiene Class 3, which includes highly sterile environments such as surgical wards, infectionwards and sterile devices. The hygiene classes are shown in the table below.
Hygiene standards for doors in food environments
Hygiene requirements for premises where food is handled are addressed and specified in a number of EU regulations and are reported by the Swedish Food Agency, among others. Rules on the characteristics of the premises are established in EU Regulation No 852/2004. The user of the premises where food is handled is responsible for ensuring that the premises and their interiors meet the legal requirements.
The basics are broadly consistent with what applies in medical environments. The premises should be easy to maintain, keep clean and have a design that enables good food hygiene.
