Pragle Aimee S, Harding Anna K, Mack James C
Oregon State University, Department of Public Health, Corvallis 97331-6406, USA.
J Environ Health. 2007 Jun;69(10):27-32.
Food handler focus groups in two Oregon counties discussed knowledge, practices, and barriers related to handwashing in the restaurant environment. Current knowledge-based handwashing training programs do not address the internal and external barriers that affect handwashing practice. According to the focus groups, important barriers were time pressure, inadequate facilities and supplies, lack of accountability, lack of involvement of managers and coworkers, and organizations that were not supportive of handwashing. Because barriers to handwashing are multi-dimensional in nature, the authors recommend that future educational and training programs include 1) a hands-on training program that orients new employees to correct handwashing practice and more advanced education about foodborne illness; 2) involvement of both managers and coworkers in the training; 3) easily accessible hand-washing facilities stocked with necessary supplies; 4) continued handwashing training and support involving the food service industry, managers, and coworkers; and 5) involvement of health departments and inspectors in providing managers and food workers with advice and consultation on improvement of handwashing practice.
俄勒冈州两个县的食品从业人员焦点小组讨论了餐厅环境中与洗手相关的知识、做法和障碍。当前基于知识的洗手培训项目并未解决影响洗手行为的内部和外部障碍。根据焦点小组的讨论，重要障碍包括时间压力、设施和用品不足、缺乏问责制、经理和同事缺乏参与以及组织不支持洗手。由于洗手障碍本质上是多方面的，作者建议未来的教育和培训项目应包括：1）一个实践培训项目，让新员工熟悉正确的洗手方法，并提供关于食源性疾病的更高级教育；2）经理和同事都参与培训；3）配备必要用品且易于使用的洗手设施；4）持续开展涉及食品服务行业、经理和同事的洗手培训与支持；5）卫生部门和检查员参与，为经理和食品工作者提供关于改进洗手做法的建议和咨询。
