Food Workers’ Perspectives on Handwashing Behaviors and Barriers in the Restaurant Environment

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 t...

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Bibliographic Details
Published in:Journal of environmental health 2007-06, Vol.69 (10), p.27-33
Main Authors: Pragle, Aimee S., Harding, Anna K., Mack, James C.
Format: Article
Language:English
Subjects:
Adult
Aged
Company personnel management
Education
Environmental health
FEATURES
Female
Focus Groups
Food Contamination - prevention & control
Food handling
Food Handling - standards
Food industries
Food preparation
Food safety
Food security
Food service employees
Food service workers
Food services
Foodborne diseases
Foodborne Diseases - etiology
Foodborne Diseases - prevention & control
Foodborne illnesses
Hand Disinfection - methods
Hand Disinfection - standards
Hand washing
Handwashing
Health aspects
Health Education - methods
Health Knowledge, Attitudes, Practice
Human resource management
Humans
Hygiene - education
Illnesses
Male
Middle Aged
Oregon
Restaurants
Restaurants - standards
Sustainable food systems
Training
Washing
Work environment
Workers
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Summary: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 handwashing 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.
ISSN:0022-0892