Browse > Article
http://dx.doi.org/10.5668/JEHS.2013.39.1.71

Studies on the Hand Hygiene Practices of Food-Service Businesses Workers: A Comparison of Full-time and Part-time Workers  

Kim, Jong-Gyu (Department of Public Health, Keimyung University)
Park, Jeong-Yeong (Department of Public Health, Keimyung University)
Kim, Joong-Soon (Department of Industrial and Management Engineering, Keimyung University)
Publication Information
Journal of Environmental Health Sciences / v.39, no.1, 2013 , pp. 71-82 More about this Journal
Abstract
Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.
Keywords
hand hygiene; awareness; indicator bacteria; food-service businesses workers;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Korea Agro-Fisheries & Food Trade Corporation (KAFTC). Food Industry Statistics System (FIS). 2012. Available at: http://fis.foodinkorea.co.kr. [accessed November 24, 2012]
2 Daniels NA, MacKinnon L, Rowe SM, Bean NH, Griffin PM, Mead, PS. Food borne disease outbreaks in United States schools. Pediatr Infect Dis J. 2002; 21(7): 623-628.   DOI   ScienceOn
3 Sneed J, Strohbehn C, Gilmore SA, Mendonca A. Microbiological evaluation of foodservice contact surfaces in Iowa assisted-living facilities. J Am Diet Assoc. 2004; 104(11): 1722-1724.   DOI   ScienceOn
4 U. S. Centers for Disease Control and Prevention (US CDC). Stopping germs at home, work and school. 2004. Available at: http://www.cdc.gov/germstopper/home_work_school.htm. [accessed September 30, 2008].
5 U. S. Food and Drug Administration: Center for Food Safety and Applied Nutrition (US FDA/ CFSAN). Handwashing. 2001. Available at: http:// www.cfsan.fda.gov/%7Edms/a2z-h.html#handwashing. [accessed September 30, 2006].
6 Kim JG, Kim JS. A study on the hand-washing awareness and practices of female university students. J Fd Hyg Safety. 2009; 24(2): 128-135.
7 Kim JG, Park JY, Kim, JS. A study on the handwashing awareness and practices of male university students. J Environ Health Sci. 2009; 35(1): 36-44.   DOI
8 Paulson DE. Evaluation of three microorganism recovery procedures used to determine hand wash efficacy. Dairy Food Environ Sanit. 1993; 13(9): 520-523.
9 Kim JG, Park JY, Kim JS. A comparison of microbial load in bare and gloved hands. J Environ Health Sci. 2011; 37(4): 298-305.   DOI   ScienceOn
10 Korea Food and Drug Administration (KFDA). Food Code of Korea. 2010.
11 American Society for Microbiology (ASM). Handwashing fact sheet. 2005. Available at: http://www.cleaning101.com/newsroom/2005_survey/handhygiene/ factsheet2005.cfm. [accessed September 30, 2008].
12 Korea Ministry of Government Legislation (KMGL). Food Sanitation Act. 2012.
13 The Handwashing Coalition of Korea. Handwashing. 2008. Available at: http://www.handwashing.or.kr/. [accessed March 30, 2008].
14 Hedberg CW, Smith SJ, Kirkland E, Radke V, Jones TF, Selman CA, EHS-Net Working Group. Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. J Food Prot. 2006; 69(11): 2697- 2702.   DOI
15 Wei HL, Chiou CS. Molecular subtyping of Staphylococcus aureus from an outbreak associated with a food handler. Epidemiol Infect. 2002; 128(1): 15-20.
16 Simsek Z, Koruk I, Copur AC, Gürses G. Prevalence of Staphylococcus aureus and intestinal parasites among food handlers in Sanliurfa, Southeastern Anatolia. J Public Health Manag Pract. 2009; 15(6): 518-523.   DOI   ScienceOn
17 Zaglool DA, Khodari YA, Othman RA, Farooq MU. Prevalence of intestinal parasites and bacteria among food handlers in a tertiary care hospital. Niger Med J. 2011; 52(4):266-70.   DOI   ScienceOn
18 Hui YH, Pierson AM, Gorham JR. (ed). Foodborne disease handbook. New York: Marcel Dekker. 2001.
19 U. S. Centers for Disease Control and Prevention (US CDC). Salmonella outbreaks. 2011. Available at: http://www.cdc.gov/salmonella/outbreaks.html. [accessed September 30, 2011].
20 Shojaei H, Shooshtaripoor J, Amiri M. Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers. J Food Res Int. 2006; 39(5), 525-529.   DOI   ScienceOn
21 Adams M, Mortarjemi Y. Basic food safety for health workers. Geneva: WHO. 1999.
22 Public Health Agency of Canada. Get the dirt on clean hands! Your top questions answered. 2012. Available at: http://www.phac-aspc.gc.ca/im/iif-vcg/ wh-lm-eng.php. [accessed May 4, 2012].
23 World Health Organization (WHO). Foodborne diseases: A focus on health education. Geneva: WHO. 2000.
24 Bryan FL. Factors that contribute to outbreaks of foodborne disease. J Food Prot. 1978; 41(10): 816-827.   DOI
25 Lues JFR, van Tonder I. The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group. Food Control. 2007; 18(4): 326-332.   DOI   ScienceOn
26 Dharod JM, Paciello S, Bermudez-Millan A, Venkitanarayanan K, Damio G, Perez-Escamilla R. Bacterial contamination of hands increases risk of cross-contamination among low-income Puerto Rican meal preparers. J Nutr Educ Behav. 2009; 41(6): 389-397.   DOI   ScienceOn
27 Aycicek H, Aydoan H, Kucukkaraaslan A, Baysallar M, Baustaolu AC. Assessment of the bacterial contamination on hands of hospital food handlers. Food Control. 2004; 15(4), 253-259.   DOI   ScienceOn
28 Gorman R., Bloomfield S, Adley CC. A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland, Int J Food Microbiol. 2005; 76(1): 143-150.
29 Barker J, Naeeni M, Bloomfield SF. The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen. J Appl Microbiol. 2003; 95(6), 1351-1360.   DOI   ScienceOn
30 Allwood PB, Jenkins T, Paulus C, Johnson L, Hedberg CW. Hand washing compliance among retail food establishment workers in Minnesota. J Food Prot. 2004; 67(12): 2825-2828.   DOI
31 Kim JG, Park JY, Kim JS. A study on the hand hygiene of food handlers of food court and cafeteria in university campus. J Fd Hyg Safety. 2010; 25(2): 133-142.   과학기술학회마을
32 Gill CO, McGinnis JC, Badoni M. Use of total or Escherichia coli counts to assess the hygiene characteristics of a beef carcass dressing process. Int J Food Microbiol. 1996; 31(1): 181-196.   DOI   ScienceOn