The hygiene training of food handlers at a teaching hospital

Food-related infection is an important health problem in many countries. This study was designed as an interventional study and carried out between December 1999 and August 2000. All 83 staff, handling food at the kitchens, were included in the study. A questionnaire was developed to evaluate the level of information and self-reported behaviours of the participants before and after the training. The bacteria density of the left hand was analysed as a quantitative indicator of the subjects’ self-reported behaviours on food and personal hygiene. Following the training, the only behaviour showing a statistically significant change (p < 0.04) was using watches, jewellery, etc. during work. Total number of colonies, growing on the participants’ hands, had decreased (p > 0.05). The main way of preventing or decreasing this problem is educating food handlers and repeating this training periodically, in addition to inspection.