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Home List of Titles The effectiveness of different wash hand basins in reducing the microbial load on the hands of food handlers
Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.3/216894
- The effectiveness of different wash hand basins in reducing the microbial load on the hands of food handlers
- Palombo, E. A.; Dunn, L.; Salamone, S.
- In Victoria, hands free wash hand basins in food preparation areas were a regulatory requirement introduced under the 1964 Health (Eating House and Food premises) Regulations. The food safety standards introduced in January 2001 replace existing State, Territory and local government food hygiene regulations and the provision of a hands free wash hand basin (HFWHB is no longer prescribed. There is limited information available about the effectiveness of HFWHB in reducing the microbial load on the hands of food handlers compared to manual wash hand basins (MWHB). Therefore, a pilot project was conduct to investigate they hypothesis that there is no difference in the effectiveness of both these types of wash hand basins. Thirteen premises with MWHB and nineteen premises with HFWHB were selected. Data collection involved an Environmental Health Officer visiting the premises, conducting a survey and swabbing a food handler’s hands prior to and after washing. Following plating onto non-selective media, the number of microbial colonies form the pre and post washing samples were compared. The results indicated no significant difference between the two types of the wash hand basins for the mean percentage reduction of colonies (p=0.163). There was also no association between other variables, including the number of employees, temperature of the water used for washing and the number of meals served. However, a number of facilities were noted to have water temperature outside of the recommended 22-40°C range. Continued education about correct hand washing procedures, regardless of the type of facility available is an important aspect of safe food handling.
- Publication type
- Journal article
- Research centre
- Swinburne University of Technology. Faculty of Engineering and Industrial Sciences
- Microbiology Australia: incorporating abstracts from the Australian Society for Microbiology Annual Scientific Meeting, Melbourne, Australia, 29 September - 03 October 2002, Vol. 23, no. 4 (Sep 2002)
- Publication year
- FOR Code(s)
- 0601 Biochemistry and Cell Biology; 0605 Microbiology
- Food handlers; Food preparation; Food saftey standards; Microbial load; Wash hand basins
- Australian Society for Microbiology
- Publisher URL
- Copyright © 2002 The Australian Society for Microbiology.