Everybody’s hands are frequently contaminated with
enteric microorganisms, and food workers are no exception. These workers may be
even more exposed because of their work with raw food ingredients and their
frequent contact with fellow workers and the public.
enteric microorganisms, and food workers are no exception. These workers may be
even more exposed because of their work with raw food ingredients and their
frequent contact with fellow workers and the public.
Unlike hand contamination with staphylococci from the
nasopharynx, the enteric bacteria that contaminate the hands of food workers
more often are associated with raw foods of animal origin rather than poor
personal hygiene after visiting the toilet.
nasopharynx, the enteric bacteria that contaminate the hands of food workers
more often are associated with raw foods of animal origin rather than poor
personal hygiene after visiting the toilet.
Hand hygiene compliance at the retail food service level
is known to be inadequate. Hand hygiene practices of food workers are dependent
on the type of work involved and the type and nature of the soil on their
hands. Compliance begins with a commitment by management to designate safety as
the number 1 concern in the establishment and to introduce regular training
programs for safe production of food, as well as when and how to wash hands
effectively.
is known to be inadequate. Hand hygiene practices of food workers are dependent
on the type of work involved and the type and nature of the soil on their
hands. Compliance begins with a commitment by management to designate safety as
the number 1 concern in the establishment and to introduce regular training
programs for safe production of food, as well as when and how to wash hands
effectively.
Many people, workers included, feel that their hygiene
routines are sufficient because no adverse consequences have been experienced
over many years of performing the same procedures. Gross hygiene errors may be
in place for a long time in foodservice operations and not be identified until
associated illnesses are reported. For instance, two United Kingdom catering
facilities (in Scotland and Wales) were thoroughly investigated in public
inquiries following large outbreaks with illnesses and deaths. Workers with
management acceptance had contaminated cooked meat products.
routines are sufficient because no adverse consequences have been experienced
over many years of performing the same procedures. Gross hygiene errors may be
in place for a long time in foodservice operations and not be identified until
associated illnesses are reported. For instance, two United Kingdom catering
facilities (in Scotland and Wales) were thoroughly investigated in public
inquiries following large outbreaks with illnesses and deaths. Workers with
management acceptance had contaminated cooked meat products.
Washing
Hand washing times of 15 to 30 seconds have been
recommended by different agencies around the world. For many years sanitarians
have specified that the hands of food service workers should be washed and
rinsed in hot water to reduce the risk of cross-contamination and disease
transmission. However, the use of water at these temperatures has not been
supported by research. Hand washing with water at high temperatures may
contribute to skin damage when frequent hand washing is required, and
insistence on hot water usage may be a deterrent to hand washing compliance.
recommended by different agencies around the world. For many years sanitarians
have specified that the hands of food service workers should be washed and
rinsed in hot water to reduce the risk of cross-contamination and disease
transmission. However, the use of water at these temperatures has not been
supported by research. Hand washing with water at high temperatures may
contribute to skin damage when frequent hand washing is required, and
insistence on hot water usage may be a deterrent to hand washing compliance.
To reduce the potential for bacterial transfer, food
workers may need to wash their hands for longer than 15 seconds or may need to
wash more often. Thorough rinsing is important because this action also removes
potential skin irritants and contact sensitizers originating in food, soaps,
metals, and facility disinfectants that could lead to dermatitis. Triclosan,
triclocarban-trichlorocarbamide, and parachlorometaxylenol-chloroxylenol are
commonly used antibacterial hand cleaning agents, however Gillespy and Thorpe
found that germicidal soaps were not remarkably more effective than ordinary
soap for reducing the numbers of bacteria transferable from the skin to handled
objects. Infectious disease outbreaks have also been linked to workers with
long or artificial fingernails. Without the regular use of a nail brush, they
are very difficult to clean even with appropriate soaps, hand rubs, or gels.
workers may need to wash their hands for longer than 15 seconds or may need to
wash more often. Thorough rinsing is important because this action also removes
potential skin irritants and contact sensitizers originating in food, soaps,
metals, and facility disinfectants that could lead to dermatitis. Triclosan,
triclocarban-trichlorocarbamide, and parachlorometaxylenol-chloroxylenol are
commonly used antibacterial hand cleaning agents, however Gillespy and Thorpe
found that germicidal soaps were not remarkably more effective than ordinary
soap for reducing the numbers of bacteria transferable from the skin to handled
objects. Infectious disease outbreaks have also been linked to workers with
long or artificial fingernails. Without the regular use of a nail brush, they
are very difficult to clean even with appropriate soaps, hand rubs, or gels.
Drying
Hand drying has two effects: removal of moisture through
absorption and removal of microorganisms through friction. The friction
generated during hand drying is even more important than that generated during
washing because the soaping stage has loosened the microorganisms from the
skin. The drying stage physically removes microorganisms in a film of water
from the skin by wiping and depositing them on a towel. Thus, hand hygiene
efficiency is a combination of washing efficiency (soap, water, rubbing, and rinsing)
and hand drying.
absorption and removal of microorganisms through friction. The friction
generated during hand drying is even more important than that generated during
washing because the soaping stage has loosened the microorganisms from the
skin. The drying stage physically removes microorganisms in a film of water
from the skin by wiping and depositing them on a towel. Thus, hand hygiene
efficiency is a combination of washing efficiency (soap, water, rubbing, and rinsing)
and hand drying.
Although cloth towels are popular because of their rapid
drying, they become contaminated through multiple usages, and once pathogens
are deposited on towels, they can survive long enough to contaminate the hands
of other users. Cellulose fiber is the main material in institutional paper
towels, which are usually made of rougher paper than used for domestic paper
towels. The coarser the grain of paper used, the more efficient the friction
effect will be for organism removal, although harsh, non-absorbent paper towels
could discourage their use compared to softer paper. Also, hand-operated paper
towel dispensers have their limitations.
drying, they become contaminated through multiple usages, and once pathogens
are deposited on towels, they can survive long enough to contaminate the hands
of other users. Cellulose fiber is the main material in institutional paper
towels, which are usually made of rougher paper than used for domestic paper
towels. The coarser the grain of paper used, the more efficient the friction
effect will be for organism removal, although harsh, non-absorbent paper towels
could discourage their use compared to softer paper. Also, hand-operated paper
towel dispensers have their limitations.
In a survey of 12 food processing or food service
facilities, researchers found coliforms, E. coli, and S. aureus on paper towel
dispenser equipment. Air driers that are used in many communal washrooms allow
one user at a time, and that take up to 1 minute to dry the hands, have not
been convenient and lead to avoidance or incomplete drying. In several studies,
on average people spent 22.5 seconds drying hands, and 41% wiped their hands
unhygienically on clothes. Newer fast air flow driers are becoming more
widespread, but have yet to be completely evaluated for their sanitary
qualities.
facilities, researchers found coliforms, E. coli, and S. aureus on paper towel
dispenser equipment. Air driers that are used in many communal washrooms allow
one user at a time, and that take up to 1 minute to dry the hands, have not
been convenient and lead to avoidance or incomplete drying. In several studies,
on average people spent 22.5 seconds drying hands, and 41% wiped their hands
unhygienically on clothes. Newer fast air flow driers are becoming more
widespread, but have yet to be completely evaluated for their sanitary
qualities.
Because of the uncertain or limited effectiveness of hand
hygiene, multiple hurdles to reduce pathogen contamination and reduce their
spread are better than one or two hurdles. When coupled with glove use and
proper handwashing, these steps should minimize the opportunities for pathogens
to reach the food being prepared.
hygiene, multiple hurdles to reduce pathogen contamination and reduce their
spread are better than one or two hurdles. When coupled with glove use and
proper handwashing, these steps should minimize the opportunities for pathogens
to reach the food being prepared.
This blog was originally posted on the DEB Hand Hygiene Blog.
Prof. Todd is an Adjunct Professor with the Food Science
and Human Nutrition Department at Michigan State University. As a scientist with over 45 years in food
safety, in particular relating to foodborne outbreaks, Prof. Todd has written
many publications and spoken at national and international meetings. He is
currently working on Listeria transfer coefficient and modeling projects,
hygiene in child care centers, avoidance of norovirus in elder care facilities,
and rapid recall and traceability research in multidisciplinary projects with
colleagues at MSU and other universities.
and Human Nutrition Department at Michigan State University. As a scientist with over 45 years in food
safety, in particular relating to foodborne outbreaks, Prof. Todd has written
many publications and spoken at national and international meetings. He is
currently working on Listeria transfer coefficient and modeling projects,
hygiene in child care centers, avoidance of norovirus in elder care facilities,
and rapid recall and traceability research in multidisciplinary projects with
colleagues at MSU and other universities.
