Hand Washing Observations in Fast-Food and Full-Service Restaurants: Results from the 2014 U.S. Food and Drug Administration Retail Food Risk Factors Study.
J Food Prot
; 84(6): 1016-1022, 2021 Jun 01.
Article
in English
| MEDLINE | ID: covidwho-1810921
ABSTRACT
ABSTRACT Properly executed hand washing by food service employees can greatly minimize the risk of transmitting foodborne pathogens to food and food contact surfaces in restaurants. However, food service employee hand washing is often not done correctly or does not occur as often as it should. The purpose of this study was to assess the relative impact of (i) the convenience and accessibility of hand washing facilities; (ii) the maintenance of hand washing supplies, (iii) multiunit status, (iv) having a certified food protection manager, and (v) having a food safety management system for compliance with proper hand washing. Results revealed marked differences in hand washing behaviors between fast-food and full-service restaurants; 45% of 425 fast-food restaurants and 57% of 396 full-service restaurants were out of compliance for washing hands correctly, and 57% of fast-food restaurants and 78% of full-service restaurants were out of compliance for employee hands being washed when required. Logistic regression results indicated the benefits of accessibility and maintenance of the hand washing sink and of a food safety management system for increasing the likelihood of employees washing hands when they are supposed to and washing them correctly when they do.
Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Restaurants
/
Hand Disinfection
Type of study:
Observational study
/
Prognostic study
Country/Region as subject:
North America
Language:
English
Journal:
J Food Prot
Year:
2021
Document Type:
Article
Affiliation country:
JFP-20-412
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