A comparison of traditional handwashing training with active handwashing training in the food handler industry.
The Centers for Disease Control and Prevention (CDC) have stated that poor personal hygiene is the third most commonly reported food preparation practice contributing to foodborne disease and h further claimed that contaminated hands may be the most important means by which enteric viruses are transmitted. The study reported here compared the effectiveness of traditional (lecture/video) training with that of traditional training that provided an added active (hands-on) component for the retention of handwashing procedures two weeks after the initial training. Sixty-six food handlers attending training courses were included in the study. All participants received the same lecture/video presentation. Twenty-two (33 percent) of the participants received an additional interactive training component. All participants were tested by a 20-item written test on the day of training. Two weeks after the training, 25 to 30 percent of participants from each group were retested. Results revealed that the participants involved in the interactive training had statistically significant better test performances both on the day of training and on the two-week retest.
Lillquist
Dean R
DR
University of Utah Rocky Mountain Center for Occupational and Environmental Health, Salt lake City, Utah 84108, USA. dlillquist@rmcoeh.utah.edu
McCabe
Mary L
ML
Church
Kurt Haden
KH
D000328:Adult; D002487:Centers for Disease Control and Prevention, U.S.; D005260:Female; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D006235:Hand Disinfection; D006266:Health Education; D006293:Health Promotion; D006801:Humans; D006920:Hygiene; D008297:Male; D008875:Middle Aged; D013663:Teaching / Q000379:methods*; D014481:United States; D014589:Utah