A case study of food handler hand hygiene compliance in high-care and high-risk food manufacturing environments using covert-observation. Issue 3 (4th March 2022)

• Record Type: Journal Article
• Authors: Evans, Ellen W.; Samuel, Emma J.; Redmond, Elizabeth C.
• Is Part Of: International journal of environmental health research. Volume 32:Issue 3(2022)
• Page Start: 638
• Page End: 651
• Publication Date: 2022-03-04
• Subjects: Observation -- behaviour -- food handler -- food industry -- ready-to-eat -- hand hygiene; Environmental health -- Periodicals; 363.7
• DOI: 10.1080/09603123.2020.1791317
• Languages: English
• ISSNs: 0960-3123

Abstract

ABSTRACT: 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.