Food Hygiene

Posts Tagged ‘Hand washing

Formative research for hygiene promotion in Kyrgyzstan

Biran A Tabyshalieva A Salmorbekova Z, 2005. Health Policy Plan. 20(4): 213-221

Formative research for hygiene promotion was used to gather data relating to hygiene practices in rural Kyrgyzstan. Some of the hand-washing and faeces disposal practices observed were sub-optimal from a public health perspective. In combination with the poverty, limited medical services and poor water supply infrastructure characteristic of the study area, it is likely that these factors increase the risk of diarrhoeal infections among Kyrgyz children. An association was found between increased rates of hand-washing following latrine use and ownership of a washstand. This offers some empirical support for the idea that promotion of hand-washing technologies can form a useful part of a hygiene promotion intervention. The process followed in conducting the formative research is outlined in some detail along with a discussion of some of its achievements and limitations.



Written by geraldmoy

April 12, 2011 at 12:15 pm

In safe hands

Effective handwashing by food handlers is essential to minimize the risk of foodborne disease and an important prerequisite for HACCP.

  • Producer: Richard A. Sprenger
  • Format: DVD
  • Duration: 8 minutes

Unfortunately many people do not wash their hands correctly or as often as necessary. ‘In Safe Hands’ should be used as part of the induction training and for regular refresher training.

Subjects covered:

  • Why hands must be washed
  • When hands must be washed
  • What hands should be washed with
  • How hands should be washed
  • The importance of drying hands


Written by geraldmoy

February 13, 2011 at 12:46 pm