Food Protection Trends - July/August 2019 - 310
table 2. themes for proper handwashing for behavioral and control beliefs (n = 43)
Themes
Frequency of text references
Behavioral Beliefs
Advantage
Food safety
32
Pride
8
Disadvantage
Time consuming
20
Dry skin
11
Difficulty putting on gloves
7
Waste
3
Control Beliefs
Facilitator
Adequate/Accessible resources
27
Number/Accessibility of handwashing sinks
15
Proper training
8
Barrier
Time consuming
15
Number/Accessibility of handwashing sinks
14
Difficulty putting on gloves
8
Bad habits
8
Adequate/Accessible resources
7
equal frequency by participants. Themes that emerged from
the category of facilitators for proper handwashing included
adequate and accessible resources, number and accessibility of
handwashing sinks, and proper training. The theme "adequate
and accessible resources" (n = 27), mentioned in all four focus
groups, included the topics of availability and access to warm
water, paper towels, and new technology. One employee identified elements that would make proper handwashing easier
as including "warm water, making sure that the area's been
stocked with soap ... [and] towels." Employees mentioned that
specific aspects of technology, such as automatic faucets, foot
pedals, powerful air dryers, and timers, would be facilitators of
proper handwashing. For example, one employee stated, "automatic washers or pedals and air dryers would be nice."
Number and accessibility of handwashing sinks (n = 15),
which referred to the number of handwashing sinks available
and their accessibility, was mentioned in all four focus
groups. One employee stated, "it [would] be nice to have
more than one hand washing sink when you have six people
trying to wash their hands at the same time."
310
Food Protection Trends July/August
Proper training (n = 8), which included items like
posters above sinks and explaining the importance of
proper handwashing, was mentioned in two focus groups.
One employee mentioned, "Those little posters that they
make for above the sinks are very handy ... especially for
new employees."
Themes of barriers to proper handwashing included
a "time consuming," "number and accessibility of handwashing sinks," "bad habits," "difficulty putting on gloves,"
and "adequate and accessible resources." The theme "time
consuming" (n = 15), mentioned in all four focus groups,
referred to the practice requiring too much time and employees feeling time constraints. One employee confirmed,
"It takes a lot of time" to wash hands properly.
Accessibility of handwashing sinks (n = 14) included the
number, accessibility, and obstruction of handwashing sinks
and was discussed in all four focus groups. One employee
provided a specific example of a barrier, stating, "The sink is
under repair and you've got to go to another room to wash
your hands."
Food Protection Trends - July/August 2019
Table of Contents for the Digital Edition of Food Protection Trends - July/August 2019
Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage
Assessing Food Safety Behavior: Salient Beliefs of School Nutrition Employees
A Review of Food Recalls in Canada: A Nationwide Survey
Beyond the Bio Byron Chaves
PDG Highlight Seafood Safety and Quality Professional Development Group
General Interest Paper Control of Fishborne Parasites in the Food Industry
General Interest Paper Managing Vibrio Risk in Oysters
General Interest Paper Meeting Review: Food Waste and Sustainability–Strategies to Improve Food Safety, Food Security
Industry Products
Coming Events
Food Protection Trends - July/August 2019 - Cover1
Food Protection Trends - July/August 2019 - Cover2
Food Protection Trends - July/August 2019 - 289
Food Protection Trends - July/August 2019 - 290
Food Protection Trends - July/August 2019 - 291
Food Protection Trends - July/August 2019 - 292
Food Protection Trends - July/August 2019 - 293
Food Protection Trends - July/August 2019 - 294
Food Protection Trends - July/August 2019 - 295
Food Protection Trends - July/August 2019 - Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage
Food Protection Trends - July/August 2019 - 297
Food Protection Trends - July/August 2019 - 298
Food Protection Trends - July/August 2019 - 299
Food Protection Trends - July/August 2019 - 300
Food Protection Trends - July/August 2019 - 301
Food Protection Trends - July/August 2019 - 302
Food Protection Trends - July/August 2019 - 303
Food Protection Trends - July/August 2019 - 304
Food Protection Trends - July/August 2019 - Assessing Food Safety Behavior: Salient Beliefs of School Nutrition Employees
Food Protection Trends - July/August 2019 - 306
Food Protection Trends - July/August 2019 - 307
Food Protection Trends - July/August 2019 - 308
Food Protection Trends - July/August 2019 - 309
Food Protection Trends - July/August 2019 - 310
Food Protection Trends - July/August 2019 - 311
Food Protection Trends - July/August 2019 - 312
Food Protection Trends - July/August 2019 - 313
Food Protection Trends - July/August 2019 - 314
Food Protection Trends - July/August 2019 - 315
Food Protection Trends - July/August 2019 - 316
Food Protection Trends - July/August 2019 - A Review of Food Recalls in Canada: A Nationwide Survey
Food Protection Trends - July/August 2019 - 318
Food Protection Trends - July/August 2019 - 319
Food Protection Trends - July/August 2019 - 320
Food Protection Trends - July/August 2019 - 321
Food Protection Trends - July/August 2019 - 322
Food Protection Trends - July/August 2019 - 323
Food Protection Trends - July/August 2019 - 324
Food Protection Trends - July/August 2019 - 325
Food Protection Trends - July/August 2019 - Beyond the Bio Byron Chaves
Food Protection Trends - July/August 2019 - 327
Food Protection Trends - July/August 2019 - 328
Food Protection Trends - July/August 2019 - 329
Food Protection Trends - July/August 2019 - 330
Food Protection Trends - July/August 2019 - 331
Food Protection Trends - July/August 2019 - 332
Food Protection Trends - July/August 2019 - PDG Highlight Seafood Safety and Quality Professional Development Group
Food Protection Trends - July/August 2019 - General Interest Paper Control of Fishborne Parasites in the Food Industry
Food Protection Trends - July/August 2019 - 335
Food Protection Trends - July/August 2019 - 336
Food Protection Trends - July/August 2019 - 337
Food Protection Trends - July/August 2019 - General Interest Paper Managing Vibrio Risk in Oysters
Food Protection Trends - July/August 2019 - 339
Food Protection Trends - July/August 2019 - 340
Food Protection Trends - July/August 2019 - 341
Food Protection Trends - July/August 2019 - 342
Food Protection Trends - July/August 2019 - 343
Food Protection Trends - July/August 2019 - 344
Food Protection Trends - July/August 2019 - 345
Food Protection Trends - July/August 2019 - 346
Food Protection Trends - July/August 2019 - 347
Food Protection Trends - July/August 2019 - General Interest Paper Meeting Review: Food Waste and Sustainability–Strategies to Improve Food Safety, Food Security
Food Protection Trends - July/August 2019 - 349
Food Protection Trends - July/August 2019 - 350
Food Protection Trends - July/August 2019 - 351
Food Protection Trends - July/August 2019 - 352
Food Protection Trends - July/August 2019 - 353
Food Protection Trends - July/August 2019 - Industry Products
Food Protection Trends - July/August 2019 - 355
Food Protection Trends - July/August 2019 - 356
Food Protection Trends - July/August 2019 - 357
Food Protection Trends - July/August 2019 - Coming Events
Food Protection Trends - July/August 2019 - Cover3
Food Protection Trends - July/August 2019 - Cover4
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