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A comparison of traditional handwashing training with active handwashing training in the food handler industry.

Authors
  • Lillquist, Dean R
  • McCabe, Mary L
  • Church, Kurt Haden
Type
Published Article
Journal
Journal of environmental health
Publication Date
Jan 01, 2005
Volume
67
Issue
6
Identifiers
PMID: 15690900
Source
Medline
License
Unknown

Abstract

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.

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