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KMID : 1156220100360020095
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Journal of Environmental Health Sciences
2010 Volume.36 No. 2 p.95 ~ p.107
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A Study on the Hand Washing Awareness and Practices of Food-service Employees and the Load of Index Microorganisms on the Hands
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Park Jeong-Yeong
Kim Jong-Gyu
Kim Joong-Soon
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Abstract
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Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to inves￢tigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing prac￢tices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees’ hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees’ awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.
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KEYWORD
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hand washing, awareness, practices, food-service employees, index microorganisms
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