Factors Related to Food Worker Hand Hygiene Practices

Abstract

To identify factors related to food worker hand hygiene practices, we collected (i) observational data on food worker (n = 321) hand hygiene practices (hand washing and glove use) and (ii) observational and interview data on factors related to hygiene behavior, such as worker activity, restaurant characteristics, worker food safety training, and the physical and social environment. Results indicated that hand washing and glove use were more likely to occur in conjunction with food preparation than with other activities (e.g., handling dirty equipment) and when workers were not busy. Hand washing was more likely to occur in restaurants whose food workers received food safety training, with more than one hand sink, and with a hand sink in the observed worker's sight. Glove use was more likely to occur in chain restaurants and in restaurants with glove supplies in food preparation areas. Hand washing and glove use were also related to each other--hand washing was less likely to occur with activities in which gloves were worn. These findings indicate that a number of factors are related to hand hygiene practices and support suggestions that food worker hand hygiene improvement requires more than food safety education. Instead, improvement programs must be multidimensional and address factors such as those examined in this study.

The Hygienic Efficacy of Different Hand-Drying Methods: A Review of the Evidence

“…13 In actual practice, it can vary considerably from a brief rinse of the hands to extensive scrubbing. With adequate hand washing, significant reductions in the rates of infectious disease have been reported in a variety of settings, such as health care institutions, 14,15 the food industry, 16,17 child day care centers, 18 schools, [19][20][21] and all community and domestic situations. 1,22,23 Until now, however, a great number of studies have focused on topics such as hand-washing techniques, 24 selection and handling of hand-washing agents, [25][26][27] and how to improve hand hygiene adherence for health care workers.…”

Mindful Attention and Awareness Predict Self-Reported Food Safety Practices in the Food Service Industry

“…Extensive empirical work validates the importance of understanding appropriate food safety practices for engaging in them (Betts and Hinsz 2010;Green et al 2007;Lynch et al 2003). The World Health Organization even used the slogan, "Knowledge equals prevention" in a flyer regarding food safety to emphasize this point.…”

Assessing user acceptance towards automated and conventional sink use for hand decontamination using the technology acceptance model

“…Oughton et al 2009;Tuladhar et al 2015). Across contexts lack of time is often cited as a barrier to performing HH (Green et al 2007;Pragle, Harding, and Mack 2007;WHO 2009) therefore, technological innovations which can combine the efficacy of soap and water decontamination within a reduced time frame are highly sought after.…”