Assessment of Hand Washing Facilities, Personal Hygiene and the Bacteriological Quality of Hand Washes in Some Grocery and Dairy Shops in

Food produced with satisfactory hygienic standards is one of the essential conditions for promoting and preserving health. A total of 15 grocery and dairy shops were randomly selected from Alexandria, Egypt to assess their hand washing facilities and personal hygiene of food handlers using a pre-designed sanitation checklist. Also the bacteriological profile of the handlers ’ hand washes was determined. Only 20 % of these shops were acceptable concerning their hand washing facilities ( ≥ 50 % score percentages). Observing 29 food handlers revealed that only 3.4 % of them were acceptable in their personal hygiene with a mean score percentage of only 31.0 ± 9.2. Although the hand washing method followed by the food handlers significantly decreased both aerobic mesophilic and staphylococci counts, they were still high. Moreover, fecal coliforms increased insignificantly from 5 to 7 MPN/100ml indicating that the hand washing was improperly done due several pitfalls. Most of the handlers who washed their hands for less than 10 seconds (41.4%) had higher counts of aerobic mesophiles and staphylococci than those who washed for more 10 seconds. Most of the handlers (93.1%) did not avoid contamination from the tap after hand washing