Food-Borne Pathogen
Active hand washing training increases retention in food preparers
Published in Blood Weekly, March 31st, 2005
"The Centers for Disease Control and Prevention (CDC) have stated that poor personal hygiene is the third most commonly reported food preparation practice contributing to foodborne disease and has further claimed that contaminated hands may be the most important means by which enteric viruses are transmitted.
"The study reported here compared the effectiveness of traditional (lecture/video) training with that of traditional training that provided an added, active (hands-on) component for the retention of handwashing procedures 2 weeks after the initial training," report...
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Source: Blood Weekly (2005-03-31)
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