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Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China

Author

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  • Bin Cui

    (Business School of Yangzhou University, Yangzhou 225001, China
    Jiangsu Key Laboratory of Zoonosis, Yangzhou University, Yangzhou 225001, China
    Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou 225001, China)

  • Shao Ying Li

    (Business School of Yangzhou University, Yangzhou 225001, China)

  • Linda Dong-Ling Wang

    (Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China
    Jiangsu Key Laboratory of Experimental & Translational Non-Coding RNA Research, Yangzhou University, Yangzhou 225001, China)

  • Xiang Chen

    (Jiangsu Key Laboratory of Zoonosis, Yangzhou University, Yangzhou 225001, China
    Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou 225001, China)

  • Jun Ke

    (Business School of Yangzhou University, Yangzhou 225001, China)

  • Yi Tian

    (Business School of Yangzhou University, Yangzhou 225001, China)

Abstract

Inadequate hand washing among chefs is a major contributor to outbreaks of foodborne illnesses originating in restaurants. Although many studies have evaluated hand hygiene knowledge (HHK) and self-reported hand washing behaviors (HWBs) in restaurant workers in different countries, little is known about HHK and HWBs in restaurant kitchen chefs, particularly in China. In this study, we interviewed 453 restaurant kitchen chefs in Jiangsu Province in China regarding their HHK and HWBs and used Chi-square tests (Fisher exact tests), pairwise comparisons, and linear regression models to analyze the responses and identify determinants of HHK and HWBs. Results reveal that less frequent hand washing after leaving work temporarily and after touching used cutlery were the main issues among restaurant kitchen chefs in Jiangsu Province. Kitchen hands had lower levels of HHK and engaged less frequently in good HWBs than the other type of chefs. Furthermore, working in a large restaurant and having worked in the restaurant industry for a longer amount of time were correlated with better HHK and HWBs. These findings suggest that close attention should be paid to the HWBs of chefs during food preparation, that kitchen hands are the key group of restaurant kitchen workers who need training in HHK, and that regulatory activities should focus on small-scale restaurants.

Suggested Citation

  • Bin Cui & Shao Ying Li & Linda Dong-Ling Wang & Xiang Chen & Jun Ke & Yi Tian, 2021. "Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China," IJERPH, MDPI, vol. 18(4), pages 1-15, February.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:4:p:2149-:d:504002
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    References listed on IDEAS

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    1. Adrian Loerbroks & Susanne Julia Tolksdorf & Martin Wagenmann & Helen Smith, 2019. "Food allergy knowledge, attitudes and their determinants among restaurant staff: A cross-sectional study," PLOS ONE, Public Library of Science, vol. 14(4), pages 1-13, April.
    2. Maxine Burton & Emma Cobb & Peter Donachie & Gaby Judah & Val Curtis & Wolf-Peter Schmidt, 2011. "The Effect of Handwashing with Water or Soap on Bacterial Contamination of Hands," IJERPH, MDPI, vol. 8(1), pages 1-8, January.
    Full references (including those not matched with items on IDEAS)

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