A case study of food handler hand hygiene compliance in high-care and high-risk food manufacturing environments using covert-observation.
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...
| Publicado en: | International Journal of Environmental Health Research Vol. 32; no. 3; pp. 638 - 652 |
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| Autores principales: | , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Mar 2022
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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=155002441&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 155002441 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 09603123 57L jtl: International Journal of Environmental Health Research issn: 09603123 maglogo: Y pubinfo: dt: Mar 2022 vid: 32 iid: 3 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 155002441 155002441 155002441 10.1080/09603123.2020.1791317 155002441 ppf: 638 ppct: 14 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: A case study of food handler hand hygiene compliance in high-care and high-risk food manufacturing environments using covert-observation. aug: au: Evans, Ellen W. Samuel, Emma J. Redmond, Elizabeth C. affil: ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff, Wales sug: subj: Food Handling Handwashing Methods Guideline Adherence Behavior Evaluation Manufacturing Industry Observational Methods Human Case Studies Videorecording Utilization Checklists Time Factors Soaps Utilization Food Safety Risk Factors Risk Assessment Food Industry ab: 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. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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