Implementation of Behavior-Based Training Can Improve Food Service Employees’ Handwashing Frequencies, Duration, and Effectiveness

Abstract

Personal hygiene is a significant risk factor that contributes to foodborne illness. Appropriate handwashing behaviors can significantly reduce this risk; however, knowledge-based training alone may be insufficient to prompt preventive food safety practices. An improved, more effective food safety training approach that can directly influence employees’ behavior is strongly recommended. The main objective of this study was to investigate the effectiveness of behavior-based food safety training on improving food handlers’ handwashing practices and frequency. Four of the nine critical behaviors that help effectively prevent the spread of pathogens and control food safety hazards were identified as target behaviors, and handwashing frequencies and durations were also included as measures of handwashing performance. A four-phase within-group experimental study with a behavioral motivation intervention was conducted. Employees’ handwashing behaviors were videotaped and coded by researchers. Results indicated that knowledge-based training alone failed to improve employees’ handwashing performance, especially when employees had multiple work tasks simultaneously during the busy meal service time. In comparison, the behavior-based training approach was effective in improving employees’ handwashing performance and frequency. More specifically, proper rates of all the critical behaviors measured were significantly increased during the motivational phase.

Efficacy of Food Safety Training in Commercial Food Service

“…In this case, managers should consider adjusting employee's workload so that employees can find the opportunity to practice safe techniques. Managers can help motivational integration even further by recognizing, rewarding, and encouraging an employee for their efforts and positive behavioral changes made as a result of the training as it was demonstrated in the study by (Yu et al., ).…”

“…The study of Yu et al. () concluded behavior‐based training can improve employees’ handwashing performance significantly ( P < 0.001), where only knowledge‐based training can only improve handwashing performance during low peak service periods. In Husain et al.…”

“…Table 1 outlines a summary of the different studies and their corresponding results as a result of the specific training intervention. The study of Yu et al (2018) concluded behavior-based training can improve employees' handwashing performance significantly (P < 0.001), where only knowledge-based training can only improve handwashing performance during low peak service periods. In Husain et al (2016), it was found that their intervention strategy significantly improved (P < 0.05) knowledge of areas that are common and relatable (personal hygiene and how to prepare safe food), but not all, especially technical subjects (knowledge of the temperature danger zone or correct temperatures for holding and heating food).…”

Explaining Unobserved Heterogeneity of Food Safety Behavioral Intention: A Sequential Mixed Method Approach

“…With a limited amount of research devoted to improving food safety behavioral theory, the lack of theoretical guidance continues to restrain the improvement of food safety education , behavioral conformity , and food safety culture , thus leading to ineffective training programs (Yapp & Fairman, 2006). Other researchers also advised the importance of improving behavioral theories to help improve food safety behaviors (Starbird, 2000;Yu, 2018, Veiros et al, 2009. Therefore, a thorough understanding of foodservice employee's experience can help improve food safety behavioral theories, thus reducing barriers to performing food safety behaviors.…”

“…One major reason is that improving food safety knowledge does not always translate into improved food safety behavioral intention or behavior . Thus, over the past decade, previous researchers have examined the gaps in food safety knowledge and work-related behaviors (Arendt, Paez, & Strohbehn, 2014;Yu et al, 2018).…”