- 영문명
- Studies on the Hand Hygiene Practices of Food-Service Businesses Workers: A Comparison of Full-time and Part-time Workers
- 발행기관
- 한국환경보건학회
- 저자명
- 김종규(Jong-Gyu Kim) 박정영(Jeong-Yeong Park) 김중순(Jeong-Yeong Park)
- 간행물 정보
- 『한국환경보건학회지』제39권 제1호, 71~82쪽, 전체 12쪽
- 주제분류
- 공학 > 환경공학
- 파일형태
- 발행일자
- 2013.02.28
4,240원
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국문 초록
영문 초록
Objectives: This study was performed in order to investigate hand hygiene practices among food-service
businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It
focused on the comparison of full-time and part-time workers in food-service workplaces.
Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty
workers each. Samples for microbiological analysis were collected through a modified glove-juice method from
the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform,
Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to
the Food Code of Korea.
Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers
in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers
responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and
before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference
was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection
of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed
poor hand hygiene practices.
Conclusions: The results of this study indicate that there is a need for training programs in order to improve
hand hygiene practices and strict hand hygiene compliance by food-service workers.
목차
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