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A Method to Test the Efficacy of Handwashing for the Removal of Emerging Infectious Pathogens
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Food worker hand washing practices: an observation study.

Laura R Green1, Carol A Selman, Vincent Radke

  • 1RTI International, 4770 Buford Highway, MS F-28, Atlanta, Georgia 30341, USA. lgreen@cdc.gov

Journal of Food Protection
|October 28, 2006
PubMed
Summary

Food worker hand washing is often inadequate, with appropriate practices occurring in only 27% of recommended instances. Glove use further reduces hand washing frequency, highlighting a need for improved food safety protocols.

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Area of Science:

  • Food Safety
  • Public Health
  • Occupational Health

Background:

  • Foodborne illness prevention relies heavily on effective food worker hygiene.
  • Understanding current food worker hand washing practices is crucial for targeted interventions.

Purpose of the Study:

  • To collect and analyze observational data on food worker hand washing behaviors during food preparation.
  • To identify specific work activities associated with hand washing recommendations and assess compliance.

Main Methods:

  • Direct observation of 321 food workers during food preparation activities.
  • Recording of work activities requiring hand washing and subsequent hand washing behaviors.
  • Analysis of hand washing attempt and appropriate hand washing rates based on activity and glove use.

Main Results:

  • Food workers performed approximately 8.6 hand washing-indicated activities per hour.
  • Appropriate hand washing occurred in only 27% of indicated activities; attempts were made in 32%.
  • Hand washing rates were lower when gloves were worn (16-18%) compared to when not worn (30-37%).
  • Rates varied significantly by activity, being higher for food preparation and lower for body touching.

Conclusions:

  • Food worker hand washing practices require significant improvement to reduce foodborne illness risk.
  • Glove use may inadvertently decrease the frequency of essential hand washing.
  • Restaurant operational adjustments, such as workflow reorganization, could minimize necessary hand washing events.