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Article

Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China

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Business School of Yangzhou University, Yangzhou 225001, China
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Jiangsu Key Laboratory of Zoonosis, Yangzhou University, Yangzhou 225001, China
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Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou 225001, China
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Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China
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Jiangsu Key Laboratory of Experimental & Translational Non-Coding RNA Research, Yangzhou University, Yangzhou 225001, China
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Author to whom correspondence should be addressed.
Academic Editor: Paul B. Tchounwou
Int. J. Environ. Res. Public Health 2021, 18(4), 2149; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph18042149
Received: 14 January 2021 / Revised: 17 February 2021 / Accepted: 18 February 2021 / Published: 22 February 2021
Inadequate hand washing among chefs is a major contributor to outbreaks of foodborne illnesses originating in restaurants. Although many studies have evaluated hand hygiene knowledge (HHK) and self-reported hand washing behaviors (HWBs) in restaurant workers in different countries, little is known about HHK and HWBs in restaurant kitchen chefs, particularly in China. In this study, we interviewed 453 restaurant kitchen chefs in Jiangsu Province in China regarding their HHK and HWBs and used Chi-square tests (Fisher exact tests), pairwise comparisons, and linear regression models to analyze the responses and identify determinants of HHK and HWBs. Results reveal that less frequent hand washing after leaving work temporarily and after touching used cutlery were the main issues among restaurant kitchen chefs in Jiangsu Province. Kitchen hands had lower levels of HHK and engaged less frequently in good HWBs than the other type of chefs. Furthermore, working in a large restaurant and having worked in the restaurant industry for a longer amount of time were correlated with better HHK and HWBs. These findings suggest that close attention should be paid to the HWBs of chefs during food preparation, that kitchen hands are the key group of restaurant kitchen workers who need training in HHK, and that regulatory activities should focus on small-scale restaurants. View Full-Text
Keywords: hand hygiene knowledge; hand washing; self-reported behaviors; restaurant kitchens; Chinese chefs hand hygiene knowledge; hand washing; self-reported behaviors; restaurant kitchens; Chinese chefs
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MDPI and ACS Style

Cui, B.; Li, S.Y.; Wang, L.D.-L.; Chen, X.; Ke, J.; Tian, Y. Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China. Int. J. Environ. Res. Public Health 2021, 18, 2149. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph18042149

AMA Style

Cui B, Li SY, Wang LD-L, Chen X, Ke J, Tian Y. Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China. International Journal of Environmental Research and Public Health. 2021; 18(4):2149. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph18042149

Chicago/Turabian Style

Cui, Bin, Shao Y. Li, Linda D.-L. Wang, Xiang Chen, Jun Ke, and Yi Tian. 2021. "Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China" International Journal of Environmental Research and Public Health 18, no. 4: 2149. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph18042149

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