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Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment.
J Environ Health. 2007 Jun; 69(10):27-32.JE

Abstract

Food handler focus groups in two Oregon counties discussed knowledge, practices, and barriers related to handwashing in the restaurant environment. Current knowledge-based handwashing training programs do not address the internal and external barriers that affect handwashing practice. According to the focus groups, important barriers were time pressure, inadequate facilities and supplies, lack of accountability, lack of involvement of managers and coworkers, and organizations that were not supportive of handwashing. Because barriers to handwashing are multi-dimensional in nature, the authors recommend that future educational and training programs include 1) a hands-on training program that orients new employees to correct handwashing practice and more advanced education about foodborne illness; 2) involvement of both managers and coworkers in the training; 3) easily accessible hand-washing facilities stocked with necessary supplies; 4) continued handwashing training and support involving the food service industry, managers, and coworkers; and 5) involvement of health departments and inspectors in providing managers and food workers with advice and consultation on improvement of handwashing practice.

Authors+Show Affiliations

Pragle AS
Oregon State University, Department of Public Health, Corvallis 97331-6406, USA.
Harding AK
No affiliation info available
Mack JC
No affiliation info available

MeSH

AdultAgedFemaleFocus GroupsFood ContaminationFood HandlingFoodborne DiseasesHand DisinfectionHealth EducationHealth Knowledge, Attitudes, PracticeHumansHygieneMaleMiddle AgedOregonRestaurants

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

17583293

Citation

Pragle, Aimee S., et al. "Food Workers' Perspectives On Handwashing Behaviors and Barriers in the Restaurant Environment." Journal of Environmental Health, vol. 69, no. 10, 2007, pp. 27-32.
Pragle AS, Harding AK, Mack JC. Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment. J Environ Health. 2007;69(10):27-32.
Pragle, A. S., Harding, A. K., & Mack, J. C. (2007). Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment. Journal of Environmental Health, 69(10), 27-32.
Pragle AS, Harding AK, Mack JC. Food Workers' Perspectives On Handwashing Behaviors and Barriers in the Restaurant Environment. J Environ Health. 2007;69(10):27-32. PubMed PMID: 17583293.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment. AU - Pragle,Aimee S, AU - Harding,Anna K, AU - Mack,James C, PY - 2007/6/23/pubmed PY - 2007/9/5/medline PY - 2007/6/23/entrez SP - 27 EP - 32 JF - Journal of environmental health JO - J Environ Health VL - 69 IS - 10 N2 - Food handler focus groups in two Oregon counties discussed knowledge, practices, and barriers related to handwashing in the restaurant environment. Current knowledge-based handwashing training programs do not address the internal and external barriers that affect handwashing practice. According to the focus groups, important barriers were time pressure, inadequate facilities and supplies, lack of accountability, lack of involvement of managers and coworkers, and organizations that were not supportive of handwashing. Because barriers to handwashing are multi-dimensional in nature, the authors recommend that future educational and training programs include 1) a hands-on training program that orients new employees to correct handwashing practice and more advanced education about foodborne illness; 2) involvement of both managers and coworkers in the training; 3) easily accessible hand-washing facilities stocked with necessary supplies; 4) continued handwashing training and support involving the food service industry, managers, and coworkers; and 5) involvement of health departments and inspectors in providing managers and food workers with advice and consultation on improvement of handwashing practice. SN - 0022-0892 UR - https://www.unboundmedicine.com/medline/citation/17583293/Food_workers'_perspectives_on_handwashing_behaviors_and_barriers_in_the_restaurant_environment_ DB - PRIME DP - Unbound Medicine ER -