Hand Washing Frequencies and Procedures Used in Retail Food Services

Authors: Strohbehn, Catherine¹; Sneed, Jeannie²; Paez, Paola¹; Meyer, Janell¹

Source: Journal of Food Protection®, Volume 71, Number 8, August 2008 , pp. 1641-1650(10)

Publisher: International Association for Food Protection

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Abstract:

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

Document Type: Research article

Affiliations: 1: Hotel, Restaurant and Institution Management Program, 31 MacKay Hall, Iowa State University, Ames, Iowa 50011-1121, USA 2: Hotel, Restaurant and Institution Management Program, 31 MacKay Hall, Iowa State University, Ames, Iowa 50011-1121, USA; College of Arts and Science, Oklahoma State University, Sillwater, OK 74078, USA

Publication date: 2008-08-01

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First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Hand Washing Frequencies and Procedures Used in Retail Food Services

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