Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment.

* Improvement of food workers' handwashing practice is crucial to reducing the incidence of foodborne illness.

* The authors investigated attitudes and knowledge about handwashing among food workers in two Oregon Counties.

* They used focus groups to solicit the views and attitudes of food workers.

* The focus group participants had extensive knowledge about correct handwashing practice.

* Nevertheless, they sometimes did not follow good handwashing practice.

* Barriers to handwashing in the work environment included

-- time pressure;

-- frequent neglect of handwashing facilities, including broken towel and soap dispensers and lack of hot water and sanitation solutions;

-- lack of accountability; and

-- organizational "climates" in which managers and coworkers do not support handwashing.

* Several participants said that they found glove use to be a nuisance.

* Reasons given for the lack of glove use also included concern that

-- gloves slow down the food preparation process,

-- they make hands sweat and break out into blisters, and

-- it is dangerous to use gloves near an open flame.

* The study also sought to identify influences that promote handwashing.

* Education and training was the most frequently identified positive influence.

* Participants noted that facilities that were visited by involved and proactive health departments were more likely to be supportive of proper handwashing.

* They also reported the following design and environmental influences:

-- sinks in close proximity to work stations,

-- cleanliness of the kitchen and sink areas, and

-- visual reminders such as posters and signs hanging above the sink and in the restrooms.

* Customers also play an important role.

* Participants were acutely aware of customers watching them to see if they had washed their hands.

* Participants also cited personal beliefs and attitudes such as

-- concern for customers' health,

-- concern for one's own health, and

-- pride in one's work.

* Incorporating an understanding of these factors into handwashing training could enable development of effective behavioral interventions to encourage handwashing.

This department, Practical Stuff! originated from you, our readers. Many of you have expressed to us that one of the main reasons you read the Journal of Environmental Health is to glean practical and useful information for your everyday work-related activities. In response to your feedback, we dedicate this section to you with salient points to remember about two to three articles in each issue.