Rubeena Gul.
Hand washing practices of food handlers in the hospitality establishments of Peshawar city.
J Med Sci Jan ;20(1):22-5.

Objective: The purpose of this study was to assess the hand washing practices of the food handlers in the restaurants located in District of Peshawar. Material and Methods: A descriptive cross-sectional study was conducted across different restaurants of Peshawar that were selected using a simple random selection process. This study adapts the World Health Organization’s (WHO) Five Keys to Safer Food check list that are implemented using face-to-face interview via open and close ended questions. The results presented are based on a total sample of 250 food handlers that are spread as follows: 83 lower tier restaurants; 83 middle tier restaurants; and 84 upper tier restaurants. Results: Results show that hand washing facilities are available as follows: 100% in upper, 94% in middle and 11% in lower restaurants. However, only 27.6% of the total population washes their hands regularly before the activity or after the activity, for the reason that the food handlers are not given training on food safety. Conclusion: It is concluded that majority of the food handlers do not wash their hands before or after handling food because of a lack of training on food safety leading to contamination of food and sporadic food borne illnesses.

PakMediNet -Pakistan's largest Database of Pakistani Medical Journals - http://www.pakmedinet.com