Hand washing frequencies and procedures used in retail food services

Journal of Food Protection
Catherine StrohbehnJanell Meyer

Abstract

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of tim...Continue Reading

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Citations

Apr 11, 2012·Journal of Food Protection·E LahouM Uyttendaele
Oct 10, 2013·Contact Dermatitis·Peter ElsnerSibylle Schliemann
Feb 22, 2017·Journal of Food Protection·Dane A JensenDonald W Schaffner
Feb 26, 2013·Journal of Food Protection·Jessica MaitlandJoseph Eifert
Oct 19, 2016·Epidemiology and Infection·K M AngeloL H Gould
Aug 24, 2013·International Journal of Environmental Research and Public Health·Susan ArendtSteven Mandernach
Nov 12, 2010·Journal of Food Protection·M B LubranS Dennis
Sep 18, 2012·Journal of Food Protection·Sarah L EdmondsChristopher M Fricker
Jun 15, 2016·The American Journal of Tropical Medicine and Hygiene·Fosiul A NizameLeanne Unicomb
Mar 6, 2021·Foodborne Pathogens and Disease·Han Chen, Yaohua Feng
Feb 6, 2021·Journal of Food Protection·Margaret KirchnerLee-Ann Jaykus

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