Largest ever survey of catering staff shows that one in three do not wash their hands after visiting lavatory

Thursday 31 October 2002

Ref: R487 - 35

The Food Standards Agency (FSA) has today published the largest ever nationwide survey of the food hygiene knowledge of workers in the catering industry.

The survey of over 1,000 workers and managers in small independent catering businesses revealed that more than a third of staff (39%) are neglecting to wash their hands after visits to the lavatory whilst at work.

The research also demonstrated that half of all those interviewed (53%) did not appear to wash their hands before preparing food.

Just over half (55%) of the businesses in the survey had been in operation for under two years and two thirds (70%) employed up to four full-time employees.

Less than two thirds (59%) of the catering workers questioned had a certificate in basic food hygiene and only 3% of catering managers interviewed said retaining skilled, trained staff was important to their business.

Only 32% believed good food hygiene practices were important to their business compared with 64% who saw good food as the key to keeping their customers.

In the second phase, launching today, of its five-year Food Hygiene Campaign, the Food Standards Agency is focusing attention on small to medium sized independent catering businesses.

In a drive to push up food hygiene standards in restaurants, cafes, take aways, roadside snack bars, pubs, B&Bs and hotel kitchens, over 300,000 catering businesses around the UK will receive food safety information and a free practical training video.

Encouragingly, the survey discovered that good food hygiene came top of the list of priorities for catering managers, with just under half (42%) listing it as a key factor in the success of their business and there was a general understanding among all workers that they should wash their hands (64%).

Good food hygiene practices and clean surroundings were also named as important by staff, but only 5% of catering workers and managers made the link between washing hands and personal hygiene, or recognised it as something specific to take care of in the workplace.

Sir John Krebs, Chairman of the Food Standards Agency said: 'This survey shows clearly that there are catering businesses that have high standards of hygiene and food.

'Unfortunately, it also shows there are too many that don't know you cannot serve good, safe food, unless you also have high standards of food hygiene.

'Consumers expect value for money when eating out. They don't deserve to be on the receiving end of someone who cannot be bothered to wash their hands after they visit the lavatory, or before they prepare food.

'Many food poisoning incidents can be prevented through people simply washing their hands properly and at the right time.

'We welcome support from the catering sector for this campaign. Businesses within the catering industry can work together to raise standards across the board to those of the very best in the business.

'Regular food hygiene training in businesses is key, as is valuing skilled trained staff who understand these issues and the positive effect good food hygiene can have on their business.

'The practical support offered by the Agency provides catering businesses with a simple way to clean up their act and earn consumer confidence.'

To encourage more regular training in smaller and medium sized independent businesses, the Agency has produced an entertaining and graphic food hygiene film.

The free film is a practical tool for managers training staff in basic food hygiene and is also available free to catering colleges, local authorities and environmental health officers.

The eight minute instructional film 'Bacteria Bites Business' drives home simple straightforward messages such as 'washing your hands before and after visits to the toilet', and vividly brings to life the daily 'on the job' actions vital to ensuring food safety in the kitchen.

From today the Agency's latest TV advert will run throughout November. The advert is aimed at an estimated 2 million people working in the UK's catering industry and shows, via ultraviolet light effects, how easily an unsuspecting and careless kitchen assistant can spread germs around a catering kitchen.

In the Agency's 2001 annual 'Consumer Attitudes Survey', more than half of all consumers (51%) expressed concern about the standards of hygiene in catering businesses.

If consumers think standards are poor, they can take action by complaining direct to the catering business or their local environmental health officer (EHO).

On the Food Standard Agency's website people can search for their nearest local environmental health department by postcode.

Drawing attention to bad experiences is one way of driving home to businesses how important food hygiene is to consumers.