GOJO Industries Inc., Akron, Ohio, USA.
GOJO Industries Inc., Akron, Ohio, USA.
J Food Prot. 2023 Feb;86(2):100004. doi: 10.1016/j.jfp.2022.10.003. Epub 2023 Jan 10.
Hand hygiene product usage characteristics by food employees when hand sanitizers are made available are not well understood. To investigate hand hygiene product usage in casual dining and quick-service restaurants, we placed automated monitoring soap and sanitizer dispensers side-by-side at handwash sinks used by food employees in seven restaurants. Dispenses were monitored, and multiple dispenses that occurred within 60 s of each other were considered a single hand hygiene event. This resulted in 186,998 events during the study (149,779 soap only, 21 985 sanitizer only, and 15,234 regimen [defined as soap followed by sanitizer at the same sink within 60 s]) over 15,447 days of use. Soap was the most frequently used hand hygiene method by food employees in both restaurant types. Regimen use, despite being the preferred hand hygiene method by both restaurant chains, was the least used hand hygiene method. When pooled over restaurant types, the median daily usage for soap was statistically significantly highest of all methods at 23.5 dispenses per sink per day (p < 0.0001), the sanitizer median daily usage was 4.27 dispenses per sink per day, and regimen use was statistically significantly lowest of all methods at 4.02 dispenses per sink per day (p < 0.0001). When hand hygiene event types were pooled, casual dining restaurants had similar median hand hygiene event rates (11.4 dispenses per sink per day) compared to quick-service restaurants (11.9 dispenses per sink per day; p = 0.890). The number of events by sink location varied, with sinks located at a warewash station having the highest number of events (19.3 dispenses per sink per day; p < 0.0001), while sinks located by a ready-to-eat food preparation area had the lowest number of events (6.8 dispenses per sink per day; p < 0.0001). These data provide robust baseline benchmarks for future hand hygiene intervention studies in these settings.
当提供手部消毒剂时，食品从业人员使用手部卫生产品的特点尚不清楚。为了调查休闲餐厅和快餐餐厅的手部卫生产品使用情况，我们在七家餐厅的食品从业人员使用的洗手盆旁并排放置了自动监测肥皂和消毒剂分配器。对分配器进行了监测，并且将在 60 秒内彼此发生的多次分配视为单次手部卫生事件。在研究期间，共发生了 186998 次事件（149779 次仅使用肥皂，21985 次仅使用消毒剂，15234 次使用规定方案[定义为在 60 秒内同一水槽中先用肥皂后用消毒剂]），共使用了 15447 天。在这两种类型的餐厅中，肥皂都是食品从业人员最常使用的手部卫生方法。尽管规定方案是两种连锁餐厅都首选的手部卫生方法，但它却是使用最少的手部卫生方法。将两种餐厅类型汇总后，所有方法中，肥皂的每日平均使用率最高，为每个水槽每天 23.5 次分配（p < 0.0001），消毒剂的每日平均使用率为每天 4.27 次分配，而规定方案的使用率是所有方法中最低的，为每天 4.02 次分配（p < 0.0001）。汇总手部卫生事件类型后，休闲餐厅的手部卫生事件率与快餐餐厅相似（每天每个水槽 11.4 次分配；p = 0.890）。水槽位置的事件数量不同，位于餐具清洗站的水槽的事件数量最多（每天每个水槽 19.3 次分配；p < 0.0001），而位于即食食品准备区附近的水槽的事件数量最少（每天每个水槽 6.8 次分配；p < 0.0001）。这些数据为未来在这些环境中进行手部卫生干预研究提供了强有力的基准。
