Observation-based evaluation of hand hygiene practices and the effects of an intervention at a public hospital cafeteria

Filion, Katie; KuKanich, Kate; Chapman, Benjamin; Hardigree, Megan K.; Powell, Douglas

doi:10.1016/j.ajic.2010.09.016

Cited by 12 publications

(8 citation statements)

References 34 publications

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“…This approach has been shown to increase dispenser usage rates among patients and visitors as well as healthcare workers [15,[65][66][67]. Another method to raise awareness about hand hygiene and prevent forgetting is to install prominent signs and reminders close to hand-rub dispensers [66,[68][69][70][71]. Technically supported interventions employing attention-grabbing visual and auditory reminders to motivate people to clean their hands have shown promising results for improving hand hygiene behavior in hospitals [72,73].…”

Section: Practical Implicationsmentioning

confidence: 99%

Hand(y) hygiene insights: Applying three theoretical models to investigate hospital patients’ and visitors’ hand hygiene behavior

2021

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Background Improving hand hygiene in hospitals is the most efficient method to prevent healthcare-associated infections. The hand hygiene behavior of hospital patients and visitors is not well-researched, although they pose a risk for the transmission of pathogens. Therefore, the present study had three aims: (1) Finding a suitable theoretical model to explain patients’ and visitors’ hand hygiene practice; (2) Identifying important predictors for their hand hygiene behavior; and (3) Comparing the essential determinants of hand hygiene behavior between healthcare professionals from the literature to our non-professional sample. Methods In total N = 1,605 patients and visitors were surveyed on their hand hygiene practice in hospitals. The employed questionnaires were based on three theoretical models: a) the Theory of Planned Behavior (TPB); b) the Health Action Process Approach (HAPA); and c) the Theoretical Domains Framework (TDF). Structural equation modeling was used to analyze the data. To compare our results to the determinants of healthcare workers’ hand hygiene behavior, we searched for studies that used one of the three theoretical models. Results Among patients, 52% of the variance in the hand hygiene behavior was accounted for by the TDF domains, 44% by a modified HAPA model, and 40% by the TPB factors. Among visitors, these figures were 59%, 37%, and 55%, respectively. Two clusters of variables surfaced as being essential determinants of behavior: self-regulatory processes and social influence processes. The critical determinants for healthcare professionals’ hand hygiene reported in the literature were similar to the findings from our non-professional sample. Conclusions The TDF was identified as the most suitable model to explain patients’ and visitors’ hand hygiene practices. Patients and visitors should be included in existing behavior change intervention strategies. Newly planned interventions should focus on targeting self-regulatory and social influence processes to improve effectiveness.

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Section: Practical Implicationsmentioning

confidence: 99%

Hand(y) hygiene insights: Applying three theoretical models to investigate hospital patients’ and visitors’ hand hygiene behavior

2021

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“…It might be more appropriate to use more visual cues instead of text. Filion, Kukanich, Chapman, Hardigree, and Powell (2011) also identified the importance of the appropriate selection of poster content for a particular group of people. A poster intended to improve the hand hygiene of hospital cafeteria visitors had a greater impact on the hand hygiene of hospital visitors than on health care workers.…”

Section: Resultsmentioning

confidence: 99%

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

Štefančič

Jevšnik

2020

Journal of Food Safety

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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.

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“…External cues will use three of the five senses common to all humans (Geldard, 1953) to elicit disgust and help bridge two contexts. Two senses described in this paper are sight and sound which have been shown to increase hand hygiene (Filion, KuKanich, Chapman, Hardigree, & Powell, 2011;McGuckin et al, 2006). The third sense we suggest is smell which shows potential to influence habits related to self-protection (Croy, Maboshe, & Hummel, 2013).…”

Section: Sensory Cuesmentioning

confidence: 97%

“…Visual prompts are reminders of stored information and are an effective and recommended intervention to improve hand hygiene (Filion et al, 2011;. In early interventions based on posters, prompts were focused as an educational tool rather than a motivational one.…”

Section: Sightmentioning

confidence: 99%

A review of motivational models for improving hand hygiene among an increasingly diverse food service workforce

et al. 2015

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Observation-based evaluation of hand hygiene practices and the effects of an intervention at a public hospital cafeteria

Cited by 12 publications

References 34 publications

Hand(y) hygiene insights: Applying three theoretical models to investigate hospital patients’ and visitors’ hand hygiene behavior

Hand(y) hygiene insights: Applying three theoretical models to investigate hospital patients’ and visitors’ hand hygiene behavior

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

A review of motivational models for improving hand hygiene among an increasingly diverse food service workforce

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