Handwashing attitudes, intentions, behaviors and barriers in the restaurant environment Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/5x21tk65v

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  • The purpose of this study was to identify the knowledge, attitudes, practices and barriers related to handwashing in the restaurant environment. The study was designed with multidimensional study tools to include: a focus group conversation with questions to food workers to develop an initial understanding of knowledge, practice and attitudes relating to handwashing and surveys administered to food workers to provide a more quantitative assessment of the key issues addressed during the focus group. Theory of Planned Behavior variables were used to develop survey questions. This study was developed as a joint project of the Environmental Health Specialists-Net (EHS-Net) through the Centers for Disease Control and Prevention (CDC), the Oregon Department of Human Services, and Oregon State University. Participants were randomly selected from two Oregon counties. A total of 18 food workers agreed to participate in the focus groups. A focus group was conducted in each county. Each focus group consisted of nine participants. A total of 31 food workers for a 10% response rate, agreed to complete surveys. Data were analyzed using the Statistical Package for Social Sciences (SPSS for Windows, 11.0). Results indicated that focus group participants and survey respondents identified many similar factors that influenced handwashing practice. Although focus group participants knew correct handwashing practice and when to wash hands, they identified several barriers that hindered correct handwashing in the restaurant environment. Food workers said both external and internal barriers factors effected handwashing practice. The external barriers emphasized most frequently by focus group participants included time pressure, lack of accountability, and lack of involvement and support from coworkers, managers. Survey participants also perceived lack of time as a significant barrier to handwashing and agreed that managers and coworkers had an influence on handwashing practice. Subjective norm (support from managers and coworkers) showed a significant correlation with intention. Protecting customers' health, personal health and being seen as a responsible food worker were identified as internal factors influencing handwashing practice.
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  • description.provenance : Made available in DSpace on 2008-02-04T15:41:28Z (GMT). No. of bitstreams: 1Pragle_Aimee_S_2004.pdf: 1308665 bytes, checksum: 789ec37159b24916e4e2b47f82620283 (MD5)
  • description.provenance : Approved for entry into archive by Linda Kathman(linda.kathman@oregonstate.edu) on 2008-02-04T15:37:29Z (GMT) No. of bitstreams: 1Pragle_Aimee_S_2004.pdf: 1308665 bytes, checksum: 789ec37159b24916e4e2b47f82620283 (MD5)
  • description.provenance : Submitted by Anna Opoien (aoscanner@gmail.com) on 2008-02-01No. of bitstreams: 1Pragle_Aimee_S_2004.pdf: 1308665 bytes, checksum: 789ec37159b24916e4e2b47f82620283 (MD5)
  • description.provenance : Approved for entry into archive by Linda Kathman(linda.kathman@oregonstate.edu) on 2008-02-04T15:41:28Z (GMT) No. of bitstreams: 1Pragle_Aimee_S_2004.pdf: 1308665 bytes, checksum: 789ec37159b24916e4e2b47f82620283 (MD5)

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