Does a Water Flow Timer Improve Food Handler Hand Washing Practices in Food Service Establishments? The Effects of Passive and Indirect Interventions.
Proper hand washing practices in food service establishments are important for the adequate reduction of microorganisms on hands. To address practical barriers associated with active and direct interventions, this study employed passive and indirect interventions to examine whether the simple use of...
| Publicado en: | Journal of Environmental Health Vol. 81; no. 8; pp. 8 - 14 |
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| Autores principales: | , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
National Environmental Health Association
Apr2019
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=135533613&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 135533613 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 00220892 EVH jtl: Journal of Environmental Health issn: 00220892 maglogo: N pubinfo: dt: Apr2019 vid: 81 iid: 8 pid: 1160 pub: National Environmental Health Association place: Denver, Colorado artinfo: ui: 135533613 135533613 135533613 135533613 ppf: 8 ppct: 6 formats: fmt: @attributes: type: P tig: atl: Does a Water Flow Timer Improve Food Handler Hand Washing Practices in Food Service Establishments? The Effects of Passive and Indirect Interventions. aug: au: Her, EunSol Behnke, Carl Almanza, Barbara affil: School of Hospitality and Tourism Management, Purdue University sug: subj: Water Food Handling Handwashing Equipment and Supplies Food Services Hygiene Equipment and Supplies Human Restaurants Motion Analysis Systems ab: Proper hand washing practices in food service establishments are important for the adequate reduction of microorganisms on hands. To address practical barriers associated with active and direct interventions, this study employed passive and indirect interventions to examine whether the simple use of a water flow timer and an informational poster could influence food handler hand washing practices. A within-group, multiple-intervention experiment including baseline, single intervention, multiple intervention, and withdrawal phases was conducted at a student-operated, full-service restaurant over 4 weeks. We recorded a total of 839 hand washing practices over 112 hr of observation using a motion-detecting camera. Findings showed that the presence of a water flow timer increased the duration of hand washing and the compliance rate to proper scrubbing duration. The effects were robust in the weeks when establishments were busy with high-customer volume. The findings provide useful data regarding the use of passive and indirect interventions to change food handler hand washing practices. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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