Nudge tools for improving hygiene behavior among food handlers: Case study

Abstract

The purpose of this research is to determine the actual state of food handlers' hygiene behavior and analyze the effectiveness of selected nudge tools in the retirement home kitchen. The observation process of the food handlers' work was performed by following a pre-prepared observation checklist. Based on the actual state of hygiene behavior of the food handlers, we consecutively introduced the following nudge tools: stories about foodborne disease outbreaks, the image of a probe thermometer, citrus scent and citrus scent with an inscription. The data were processed using Excel and the calculated proportions of relevance of the criteria for hygiene behavior were compared by stages of observation according to working time. The observation before the introduction of nudge tools revealed that the food handlers in the selected kitchen do not always follow all criteria of hygienic behavior. The nudge tools affected the food handlers differently. The stories about foodborne disease outbreaks used as a nudge tool did not significantly affect the hygiene behavior of the food handlers. The image of a probe thermometer as a nudge tool significantly improved compliance with and control of the critical control points. Citrus scent as a nudge tool had a very different effect on the behavior of the food handlers: some of them were disturbed by the presence of the diffuser, while others felt more relaxed. Citrus scent with a short inscription significantly improved the hygiene behavior of the food handlers at all critical stages of food preparation.

The effect of timers and precommitments on handwashing: a randomised controlled trial in a kitchen laboratory

“…Therefore, direct observation seems to be rather rare in the literature, but even when there is direct observation, it may be operationalised as a frequency checklist (e.g. (Husain et al, 2016;Štefančič and Jevšnik, 2020)). Adjustments that may decrease the likelihood of the Hawthorne Effect include the use of confederates, who pretend not to be watching (Hansen et al, 2021).…”

Effectiveness of Nudge Tools to Promote Hand Disinfection among Healthcare Professionals and Visitors in Health Institution: The Slovenian Pilot Study

“…King et al [18] reported that fresh scent improved hand hygiene by 32%. Also, in the food safety field, Štefančič and Jevšnik [19] established that citrus scent with a short inscription significantly improved the hygiene behaviour of the food handlers at all critical stages of food preparation.…”

Food safety knowledge and behaviour among food handlers in catering establishments: a case study

“…, 2014; Young et al. , 2019; Štefančič and Jevšnik, 2020) and food safety culture including behavioural sciences (Griffith et al. , 2010; Yiannas, 2015) could be the solution for improving food safety from farm to table.…”

“…Nudge tools for desired hygiene behaviour can be an important contribution to improved hygiene behaviour. The research of Štefančič and Jevšnik (2020) found that nudging can be an important tool for improving hygiene behaviour in food establishments, but should be used in conjunction with targeted education and training of food handlers. York et al.…”