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KMID : 1156220130390010071
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Journal of Environmental Health Sciences
2013 Volume.39 No. 1 p.71 ~ p.82
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Studies on the Hand Hygiene Practices of Food-Service Businesses Workers: A Comparison of Full-time and Part-time Workers
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Kim Jong-Gyu
Park Jeong-Yeong
Kim Joong-Soon
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Abstract
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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.
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KEYWORD
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hand hygiene, awareness, indicator bacteria, food-service businesses workers
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