Efficacy of an extended theory of planned behaviour model for predicting caterers' hand hygiene practices.

Abstract

The main aim of this study was to determine the factors which influence caterers' hand hygiene practices using social cognitive theory. One hundred and fifteen food handlers from 29 catering businesses were observed carrying out 31,050 food preparation actions in their workplace. Caterers subsequently completed the Hand Hygiene Instrument (HHI), which… (More)
DOI: 10.1080/09603120701358424

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