A case study of food handler hand hygiene compliance in high-care and high-risk food manufacturing environments using covert-observation.

Autor: Evans EW; ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff, Wales., Samuel EJ; ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff, Wales., Redmond EC; ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff, Wales.
Jazyk: angličtina
Zdroj: International journal of environmental health research [Int J Environ Health Res] 2022 Mar; Vol. 32 (3), pp. 638-651. Date of Electronic Publication: 2020 Jul 07.
DOI: 10.1080/09603123.2020.1791317
Abstrakt: Observation of behaviour is superior to cognitive data, which does not equate to behaviour. Covert-observation is seldom used in food manufacturing to assess behaviour. In this case study, closed-circuit-television footage (15 h) in a business were reviewed to assess hand hygiene compliance using an electronic-checklist. Hand hygiene attempts were observed prior to entering high-risk (cake/pie)( n = 47) and high-care (sandwich/salad)( n = 153) production areas. Business hand hygiene protocol required handwashing durations ≥ 20 s. Observed durations ranged 1-71 s, <96% of attempts were <20 s. Significantly longer durations were observed when food handlers were in the presence of others (12 s) than when alone (9 s). Although <99% utilised soap, only 56-69% wetted hands first. Failure to rub all parts of hands was commonplace (<87%) and 24-35% failed to apply sanitiser after drying. Consequently, >98% of observed attempts before entering production areas did not comply with the protocol. Observed non-compliant practices may have implications for food safety in manufacturing.
Databáze: MEDLINE
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