Perceptions and attitudes of Consumers, Employees, Managers/Chefs and Health Inspectors with regards to hand washing in a restaurant

This study researched the perceptions of Consumers, Employees, Managers/Chefs and Health Inspectors with regards to when they thought hand washing needed to be performed by employees in a food service establishment. The study was based on three constructs of Icek Ajzen\u27s theory of planned behavior. A survey was used as the data collection instrument. The results of this study indicated that Managers/Chefs had a very good understanding on when hand washing needed to occur. Health Inspectors responses were in line with the recommendations of the law. Consumers expected employees to wash hands at all times recommended by the law, while employees said they couldn\u27t finish their tasks on time if they washed hands as recommended by the law. Employees preferred hand sanitizers to hand washing for a number of activities where hand washing needed to occur. Washing hands after removing gloves was not considered important. This study helped identify key areas that need to be addressed to ensure adequate hand washing. This study also identified reasons and barriers to hand washing which employees face in the kitchen