Handhygien inom restaurangbranschen

Sammanfattning: The result from this study shows that it exists a lack of knowledge about the microorganisms our hands get in touch with every day in the restaurant business. The restaurant personal know that there are microorganisms but they do not know much about them. Their poor knowledge means that they do not know much about in what conditions the microorganisms thrive. The restaurant business itself seems to create limitations when it comes to proper hand-hygiene, creating obstacles like stress, interruptions and giving hand hygiene a low priority. The study was performed with a questionnaire that the workers in restaurants voluntarily filled in. 60 questionnaires were handed out and 34 answers returned. The questionnaire contained questions about microorganism, how the employee performs their hand-hygiene and also how the hand-hygiene are supposed to be performed accordingly with the law. At the end of the questionnaire a few questions were asked about how they experienced the degree of difficulty and also if they would like to have more education about hand-hygiene and who’s responsibility that education should be. Despite few correct answering’s most of the defendants did not wish more education and thought the study to be quite easy or sufficient. A comparison between “the chefs” and “other occupations” showed a greater resistance against more education amongst the chefs. The employees thought an educated person should be responsible for the education and that the responsibility lay on the employer alternatively the municipality.