Food Worker Hand Washing Practices: An Observation Study

Abstract

Improvement of food worker hand washing practices is critical to the reduction of foodborne illness and is dependent upon a clear understanding of current hand washing practices. To that end, this study collected detailed observational data on food worker hand washing practices. Food workers (n = 321) were observed preparing food, and data were recorded on specific work activities for which hand washing is recommended (e.g., food preparation, handling dirty equipment). Data were also recorded on hand washing behaviors that occurred in conjunction with these work activities. Results indicated that workers engaged in approximately 8.6 work activities per hour for which hand washing is recommended. However, workers made hand washing attempts (i.e., removed gloves, if worn, and placed hands in running water) in only 32% of these activities and washed their hands appropriately (i.e., removed gloves, if worn, placed hands in running water, used soap, and dried hands) in only 27% of these work activities. Attempted and appropriate hand washing rates varied by work activity--they were significantly higher in conjunction with food preparation than other work activities (46 versus < or = 37% for attempted hand washing; 41 versus < or = 30% for appropriate hand washing) and were significantly lower in conjunction with touching the body than other work activities (13 versus > or = 27% for attempted hand washing; 10 versus > or = 23% for appropriate hand washing). Attempted and appropriate hand washing rates were significantly lower when gloves were worn (18 and 16%) than when gloves were not worn (37 and 30%). These findings suggest that the hand washing practices of food workers need to be improved, glove use may reduce hand washing, and restaurants should consider reorganizing their food preparation activities to reduce the frequency with which hand washing is needed.

Knowledge, Attitude and Practice among food handlers on food borne diseases: A hospital based study in tertiary care hospital.

“…This findings agrees with Green et al, 2007 that a chain of personal, social and workplace factors influences the practices of the food handler, and these factors need to be investigated in order for a change in behaviour to take place. 9 …”

Knowledge of food borne infection and food safety practices among local food handlers in Ijebu-Ode Local Government Area of Ogun State

“…Food handling personnel plays important role in ensuring food safety throughout the chain of food production and storage (Adewunmi et al, 2014;Green et al, 2006). Mishandling and disregard of hygienic measures on the part of the food vendors may enable pathogenic organisms gain entry and in some cases survive and multiply insufficient numbers to cause illness in the consumer (Tivadar, 2003).…”

“…It has been observed that most of the vendors who sell both raw and cooked food items are not regulated. They operate haphazardly without any monitoring of what they prepare and how they prepare it (Adewunmi et al, 2014;Green et al, 2006) . The knowledge of food handlers about the food borne infections and their safety practices is an important issue in the outbreaks of food borne infection (Fowora, 2012).…”

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

“…Studies have shown that improper food handler practices (e.g. inadequate hand washing, wearing the same gloves for extended periods of time, handling unwrapped RTE meats after handling raw meats without washing hands) may result in cross-contamination of RTE foods and account for approximately 97 percent of foodborne illnesses (Green et al, 2006;Lianou & Sofos, 2007;Neal, Binkely, & Henroid, 2012). Therefore, performing observations on the behavior of food handlers and changing incorrect behavior can improve the level of this indicator leading to a more advanced food safety management system but will also contribute to the developing of a food safety culture (Luning et al, 2009).…”