Food Worker

Hand Hygiene
Practices
Research Document Presentation
 • As we know that foodborne illness outbreaks mainly
originate in food service establishments, and food
workers are important contributor in these outbreaks.
Introduction • In this study we are going to focus on how personal
hygiene can play a crucial part in prevention of food
contamination.
Some Studies Done by
Doctors

• Olsen S, MacKinon, J.Goulding did a

survey for foodborne disease outbreaks.
• Guzewich and M.Ross in 1999 did an
evaluation of contamination risks from
ready-to-eat foods from workers.
• Studies done by FDA in 2004 for
addressing the poor hygiene in food store
which leads to various disease.
Findings of Researchers and Observers on Hand Hygiene
Note:

• For this study, Researchers observed food workers for an extended period and recorded
specific information on their work activities and the hygiene practices associated with those
activities.
• Researchers also collected data on possible factors related to hygiene behavior through
interviews with restaurant managers and observations of restaurant environments.
• After analyzing the data factors like restaurant characteristics, worker training, physical
environment (e.g., number of sinks), and the social environment and management (e.g.,
management encouragement of hand hygiene) etc. may affect hygiene behaviour.
Methods For This Study

• Study includes 6 selected restaurants which had same hygiene

standards(Regular hand washing with prohibited bare hand food contact).
• Specialists affiliated with the Environmental Health Specialist Network were
assigned to do these studies.
• Participation in this training was designed to increase data collection
consistency.
Obtaining data for the study

• The study was conducted over a span of 3 months.

• In each restaurants, specialists interviewed managers, serving staffs,
maids, chefs and took the impression on the food preparation training,
policies etc.
• The specialist also conducted a 10 to15min observation of the kitchen
to collect information on the environment, such as the number of hand
sinks with warm water, soap, and towels or hot-air drying methods
Obtaining data for the study

• Specialists use to observe 45 to 50 min of one worker preparing the

food. They will observe them 10-15 mins in the beginning to allow
the worker to adjust to the specialist presence.
• The specialist also collected data on hand hygiene behaviors in
which the worker engaged along with each of the observed
activities.
Analysis
Analysis

• Stepwise regression procedures were used to guide the determination of the explanatory
variables included in the final models.
• Multivariate logistic regression models used to determine the combination of factors that best
explained hand hygiene practices.
• A model was conducted for appropriate hand washing, which entailed (i) removing gloves, if
worn; (ii) placing hands under running water; (iii) using soap; and (iv) drying hands with paper
towels, cloth towels, or hot air.
• A model was also conducted for glove use, which entailed wearing gloves during work
activities
Results of the study
Results of the study

• With the use of specific models, Workers were washing their hand after a
conjunction (588 of 2,195 activities) of all activities. Appropriate hand washing
was less likely to occur when workers were busy and when gloves were worn
at the point at which hand washing should occur.
• Gloves were used during (608 of 2,195 activities) of all work activities. Glove
use was more likely to occur during food preparation activities than during
activities involving eating/coughing, handling dirty equipment, and touching
the body.
Conclusion

In study, we found that appropriate hand washing and glove use was going to happen most likely
but hand washing can see a backdrop due to worker’s busy schedule. As per the gloves, they are
getting used after hand wash and also to do other works. . This study does not allow us to make
causal inferences about the relationships among variables. For example, the relationship between
hand washing and the presence of a hand sink in the observed worker’s sight was significant and
positive. However, we cannot determine if the presence of a sink in sight causes workers to wash
their hands more frequently or if there is some other explanation for the relationship (e.g.,
workers choose to work close to a sink because they plan to wash their hands frequently). Thus,
although our data indicate that there are significant relationships between a few factors and hand
hygiene behavior, more research is needed to determine the causal nature of those relationships.
Thank you
Presented by-
Aviral Kaneeshka
Sujith
Karan Gowda
Vedant