scholarly journals “I Walk around Like My Hands are Covered in Mud”: Food Safety and Hand Hygiene Behaviors of Canadians during the COVID-19 Pandemic

2021 ◽  
Vol 41 (5) ◽  
pp. 454
Author(s):  
Robyn Haas ◽  
Fatih Sekercioglu ◽  
Richard Meldrum ◽  
Ian Young
Keyword(s):  
Food Safety ◽  
Hand Hygiene

Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers

2012 ◽  
Vol 75 (4) ◽  
pp. 793-804 ◽  
Author(s):  
JAN MEI SOON ◽  
RICHARD BAINES ◽  
PHILLIP SEAMAN
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Effect Size ◽  
Intervention Studies ◽  
Meta Analysis ◽  
Safety Training ◽  
Hand Washing ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Safety Training

Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of “food safety,” “food hygiene,” “training,” “education,” “hand washing,” “hand hygiene,” “knowledge,” “attitudes,” “practices,” “behavior,” and “food handlers.” Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] = 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI = 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

scholarly journals The effects of food safety education on adolescents' hand hygiene behavior: an analysis of stages of change

2012 ◽  
Vol 6 (2) ◽  
pp. 169 ◽  
Author(s):  
Eun Joo Kim ◽  
Andrew J. Pai ◽  
Nam-E Kang ◽  
Woo Kyoung Kim ◽  
Young Soon Kim ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Stages Of Change ◽  
Safety Education ◽  
Food Safety Education ◽  
Hygiene Behavior

scholarly journals Multi-View Hand-Hygiene Recognition for Food Safety

2020 ◽  
Vol 6 (11) ◽  
pp. 120
Author(s):  
Chengzhang Zhong ◽  
Amy R. Reibman ◽  
Hansel A. Mina ◽  
Amanda J. Deering
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Low Cost ◽  
Recognition System ◽  
Food Handling ◽  
Two Stage ◽  
Camera System ◽  
Third Person ◽  
Stage System ◽  
Handling Practices

A majority of foodborne illnesses result from inappropriate food handling practices. One proven practice to reduce pathogens is to perform effective hand-hygiene before all stages of food handling. In this paper, we design a multi-camera system that uses video analytics to recognize hand-hygiene actions, with the goal of improving hand-hygiene effectiveness. Our proposed two-stage system processes untrimmed video from both egocentric and third-person cameras. In the first stage, a low-cost coarse classifier efficiently localizes the hand-hygiene period; in the second stage, more complex refinement classifiers recognize seven specific actions within the hand-hygiene period. We demonstrate that our two-stage system has significantly lower computational requirements without a loss of recognition accuracy. Specifically, the computationally complex refinement classifiers process less than 68% of the untrimmed videos, and we anticipate further computational gains in videos that contain a larger fraction of non-hygiene actions. Our results demonstrate that a carefully designed video action recognition system can play an important role in improving hand hygiene for food safety.

scholarly journals Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study

2020 ◽  
Vol 14 ◽  
pp. 117863022096041
Author(s):  
Kingsley E Amegah ◽  
Henry O Addo ◽  
Mary E Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Safety Training ◽  
Educational Institutions ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety Training ◽  
Critical Times

Introduction: Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana. Methods: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05. Results: Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money. Conclusion: Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

Bacteriological quality of drinking water at point of use and hand hygiene of primary food preparers: implications for household food safety

2016 ◽  
Vol 6 (2) ◽  
pp. 224-230
Author(s):  
S. G. D. N. Lakshmi Reddi ◽  
R. Naveen Kumar ◽  
G. M. SubbaRao ◽  
M. Vishnu Vardhana Rao ◽  
R. V. Sudershan
Keyword(s):  
Drinking Water ◽  
Food Safety ◽  
Hand Hygiene ◽  
Low Income ◽  
Water Samples ◽  
Faecal Coliforms ◽  
E Coli ◽  
Point Of Use ◽  
Drinking Water Samples

Quality of water for consumption and food processing activities is universally accepted as an essential component to ensure food safety at household (HH) level. Along with safe water, hand hygiene is also an important factor for reducing diarrheal illnesses. This was a cross-sectional study conducted in rural and urban HHs to detect hygiene indicators in drinking water samples at point of use (PoU) (n = 150) and their association with the hand hygiene of primary food preparers (n = 150). Overall, 24.7% and 9.3% of drinking water samples (PoU), 48% and 20% of hand rinse samples were contaminated by faecal coliforms and E. coli, respectively. Both drinking water (PoU) and hand rinse samples collected from rural HHs showed higher contamination, followed by those from urban slums and low income HHs. Significant association (p < 0.05) and probable risk with faecal coliforms (OR. 2.5; 95% CI: 1.1–5.4) and E. coli (OR. 14.5; 95% CI: 4.1–50.7) was found between hand rinses and drinking water samples that had bacteriological contamination. These results suggest that there was an extensive cross contamination at HH level. So, targeted education is essential on safe food/water handling practices in HHs to prevent food safety risks.

scholarly journals Hand hygiene in food handlers working in canteens of an educational institution in Eastern India

2020 ◽  
Vol 7 (7) ◽  
pp. 2602
Author(s):  
Shilpi Banik ◽  
Soma Chakrabarty ◽  
Nibedita Das
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Demographic Data ◽  
Educational Institution ◽  
Significant Finding ◽  
Food Handlers ◽  
Safety Practices ◽  
Food Borne ◽  
Base Study ◽  
The Relationship

Background: Food borne diseases are a worldwide problem of great magnitude in terms of human sufferings and economic cause. One of the important category directly relating to food safety concerns are the food handlers. This study was conducted to assess the knowledge and self-reported food safety practices of food handlers regarding food safety and hand hygiene and bacteriological analysis of hand hygiene of food handlers working in the canteen.Methods: The demographic data was collected on a structured questionnaire and the hand swabs were cultures as per standard protocol.Results: The study was conducted on 29 food handlers and 93.1% were males. A positive correlation was observed between the variables ‘knowledge’ and ‘self-reported food safety practices of food handlers with the socio-demographic data. The association between detection of different microorganisms and different knowledge and practices were a significant finding in 95% confidence limit (p<0.001) on applying two tailed Z-test.Conclusions: This study is exploratory in nature and can act as a base study of the relationship between hand sanitation and knowledge attitude and practice of food handlers.

scholarly journals Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study

2020 ◽  
Author(s):  
Kingsley E. Amegah ◽  
Henry O. Addo ◽  
Mary E. Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Safety Training ◽  
Educational Institutions ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety Training ◽  
Critical Times

Abstract Introduction: Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana.Methods: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05.Results: Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money. Conclusion: Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

scholarly journals Food Safety and COVID-19: Precautionary Measures to Limit the Spread of Coronavirus at Food Service and Retail Sector

2020 ◽  
Vol 14 (suppl 1) ◽  
pp. 749-756 ◽  
Author(s):  
Muhammad Shahbaz ◽  
Muhammad Bilal ◽  
Abdul Moiz ◽  
Shagufta Zubair ◽  
Hafiz M.N. Iqbal
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Close Contact ◽  
Food Service ◽  
Food Handler ◽  
Retail Sector ◽  
Human Beings ◽  
Food Handlers ◽  
Food Services ◽  
Precautionary Measures

Coronavirus pandemic has drastically upended the daily life routines of human beings and has wide wide-ranging effects on entire sectors of society. The food sector is also susceptible and substantially harmed by the influence of intensive effects of coronavirus. To ensure food safety and limit the spread of coronavirus at food services and retail sector has become a challenge where delicate and fresh food items are served and delivered to the customers, which have passed through a series of operational steps from order taking, food receiving, preparation of food, packing, delivery to customers. At each step, there is a possibility of food handlers to touch the food surface or food directly and if food handler is not following appropriate precautionary measures e.g. hand hygiene, sanitization and disinfection, social distances, and is touching, then it can be a possible source of coronavirus spread. Since there is no evidence that food is a coronavirus transmission route but during the food operations, improper sanitization and disinfection of key touchpoints, food contact, nonfood contact, equipment and cleaning tools surfaces and close contact of food handlers with staff and customers not only can put themselves on risk but can also be a risk for customers. Food services and the retail sector should make sure proper hand hygiene, approved sanitizers and disinfectants in use, follow social distances at workstations and while interacting with the customers. Finally, the business should be vigilant to monitor the temperature of staff and incoming guests to identify if there may any sick person to avoid from further spread of coronavirus and shall report to concerned health authorities if anyone symptoms matching with COVID-19.

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