What percentage of restaurant workers comply with the federal Food Code guidelines for hand washing?
Restaurant Worker Hand Washing
5/5 - (7 votes)
To avoid the cancer-or-E-coli conundrum, we could ask a restaurant to instead steam or boil our meat—but they’d still have to handle it correctly. You know how bathrooms in restaurants have that sign saying that employees have to wash their hands? Well, researchers at Iowa State University sent trained observers to 16 restaurants in the Midwest to count how often, and how well, restaurant employees washed their hands as they prepared our food.
How did they do? Now note they measured hand washing compliance with the U.S. Food Code guidelines, which are pretty strict—like you’re supposed to wash your hands every single time you switch from preparing one food, to another; like from meat to veggies. So it’s hard to score 100%. At the same time, they had a researcher sitting there, watching them, with a clipboard, the whole time.
So, are you so cynical that you think they complied less than 20% of the time? 20% to 40%? 40% to 60%? 60% to 80%? Any optimists for 80% to 100%?
Well, it wasn’t 80%-100% of the time. Or 60%-80%. Or even 40%-60%. “Thus, there was 0% compliance with Food Code recommendations for hand washing procedures.”
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by veganmontreal.
Please consider volunteering to help out on the site.
- K. M. Sullivan, M. A. Erickson, C. B. Sandusky, and N. D. Barnard. Detection of PhIP in grilled chicken entrées at popular chain restaurants throughout California. Nutr Cancer, 60(5):592-602, 2008.
- C. Strohbehn, J. Sneed, P. Paez, and J. Meyer. Hand washing frequencies and procedures used in retail food services. J. Food Prot., 71(8):1641-1650, 2008.
To avoid the cancer-or-E-coli conundrum, we could ask a restaurant to instead steam or boil our meat—but they’d still have to handle it correctly. You know how bathrooms in restaurants have that sign saying that employees have to wash their hands? Well, researchers at Iowa State University sent trained observers to 16 restaurants in the Midwest to count how often, and how well, restaurant employees washed their hands as they prepared our food.
How did they do? Now note they measured hand washing compliance with the U.S. Food Code guidelines, which are pretty strict—like you’re supposed to wash your hands every single time you switch from preparing one food, to another; like from meat to veggies. So it’s hard to score 100%. At the same time, they had a researcher sitting there, watching them, with a clipboard, the whole time.
So, are you so cynical that you think they complied less than 20% of the time? 20% to 40%? 40% to 60%? 60% to 80%? Any optimists for 80% to 100%?
Well, it wasn’t 80%-100% of the time. Or 60%-80%. Or even 40%-60%. “Thus, there was 0% compliance with Food Code recommendations for hand washing procedures.”
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by veganmontreal.
Please consider volunteering to help out on the site.
- K. M. Sullivan, M. A. Erickson, C. B. Sandusky, and N. D. Barnard. Detection of PhIP in grilled chicken entrées at popular chain restaurants throughout California. Nutr Cancer, 60(5):592-602, 2008.
- C. Strohbehn, J. Sneed, P. Paez, and J. Meyer. Hand washing frequencies and procedures used in retail food services. J. Food Prot., 71(8):1641-1650, 2008.
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Título
Restaurant Worker Hand Washing
LicenciaCreative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
URLNota del Doctor
For more videos on E. coli contamination and animal products, check out:
Avoiding Chicken To Avoid Bladder Infections
Meat May Exceed Daily Allowance of Irony
And check out my other videos on foodborne illness.
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