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APHA Scientific Session and Event Listing

Jaclyn Maurer, PhD, RD, Carol Byrd-Bredbenner, PhD, RD, FADA, Virginia Wheatley, MPH, REHS, Michele Clancy, MS, RD, and Ellen Cottone, RD. Nutritional Sciences, Rutgers, The State University of New Jersey, 26 Nichol Ave, Davison Room 214, New Brunswick, NJ 08901, 732-932-9827, maurer@aesop.rutgers.edu

Purpose: Proper hand washing (HW) during food preparation is essential for prevention of foodborne illness. This study compared observed and self-reported HW behaviors. Methodology: Using standard procedures, experts developed, validated, pilot-tested, and refined these instruments: 16-item HW observation (Cronbach alpha=0.77); 10-item HW knowledge (reliability=0.80); and 4-item self-reported HW practices (alpha=0.60). Participants earned 1 point for every observed recommended practice performed, correct knowledge response, and recommended self-reported practice. Thus, scores could range from 0 to the maximum items on an instrument. Young adults (n=151, mean age=20.7±1.2SD years), blinded to the study purpose, prepared two recipes in a controlled kitchen laboratory. Subsequently, they completed the knowledge and self-report HW instruments which were part of a comprehensive online FS survey. Results: Participants were observed performing 25% of recommended HW practices (mean= 4.1±2.7SD). In contrast, they reported performing half of the recommended practices (mean= 2.1±1.2SD). The majority reported HW with soap before preparing food all or most of the time (76%) which is significantly (p<0.0001) higher than the 53% observed doing this. Two-thirds (66%) reported usually HW with soap after handling raw chicken, whereas only 40% were observed doing so (p<0.0001). Mean HW knowledge was high at 73% (7.3±1.5SD); however, only 36% knew the most hygienic way to wash hands and of these, only 15 (27%) were observed doing this (p<0.0001). Conclusion: Self-reported HW practices are much better than observed. This discrepancy highlights the importance of efforts to improve both knowledge and practice of proper HW techniques to help prevent the spread of foodborne illness.

Learning Objectives: Upon attendance at the session, those present will be able to

• Describe the differences between reported and observed hand washing practices of young adults.
• Describe the hand washing knowledge of young adults.
• Identify young adults’ educational needs related to hand washing.

Keywords: Food Safety, Education

Presenting author's disclosure statement:

Not Answered