The Effectiveness of Different Wash Basins in Reducing the Microbial Load on the Hands of Food Handlers

The City of Yarra in conjunction with the Swinburne University of Technology conducted a pilot study into the effectiveness of hand washing facilities in owner/operated retail food premises within its municipality. The study was undertaken as a result of the Food Safety Small Grants Program, funded by the Victorian State Government, which allocated funding to local government agencies to conduct The Effectiveness of Different Wash Basins in Reducing the Microbial Load on the Hands of Food Handlers

[1]  J. C. de Wit,et al.  Some aspects of bacterial contamination of hands of workers in food service establishments. , 1988, Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. Serie B, Umwelthygiene, Krankenhaushygiene, Arbeitshygiene, praventive Medizin.

[2]  T. Miller,et al.  Residual moisture determines the level of touch-contact-associated bacterial transfer following hand washing , 1997, Epidemiology and Infection.

[3]  E. Larson,et al.  Use of image analysis to measure handwashing effectiveness. , 1993, American journal of infection control.

[4]  E. Larson,et al.  A multifaceted approach to changing handwashing behavior. , 1997, American journal of infection control.

[5]  W J Hierholzer,et al.  Effect of an automated sink on handwashing practices and attitudes in high-risk units. , 1991, Infection control and hospital epidemiology.

[6]  Jane Hall,et al.  Evaluating health promotion : a health worker's guide , 1990 .