{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T14:25:00Z","timestamp":1787840700080,"version":"build-2784847793"},"reference-count":12,"publisher":"Ovid Technologies (Wolters Kluwer Health)","issue":"1","content-domain":{"domain":["lww.com","ovid.com"],"crossmark-restriction":true},"short-container-title":[],"abstract":"\n INTRODUCTION:<\/jats:title>\n Food handlers with poor personal hygiene and lack of awareness in preventing foodborne diseases working in hospitality sectors or hospitals could spread foodborne infections.<\/jats:p>\n <\/jats:sec>\n \n OBJECTIVE:<\/jats:title>\n Our study objective was to ascertain the impact of a video-based educational intervention program and administrative measures on improvement in personal hygiene of food handlers in hospital.<\/jats:p>\n <\/jats:sec>\n \n METHODOLOGY:<\/jats:title>\n We conducted this pilot study among all 103 food handlers who were working in a tertiary care hospital. A checklist-based scoring and physical examination were conducted by the investigator for the food handlers. After baseline scoring S1, intervention 1 and 2 was implemented, and score was obtained as S2 and S3, respectively. Descriptive statistics was calculated, and score was compared by repeated measures ANOVA test using SPSS-22 software.<\/jats:p>\n <\/jats:sec>\n \n RESULTS:<\/jats:title>\n \n Our study revealed that a total of 19.2% of food handlers had health complaints. More than half (54.8%) admitted that they had suffered from any kind of illness since last 6 months. Common illness was viral fever (40.3%) followed by typhoid (5.7%), dengue (4.8%) and urinary tract infection (3.8%). Most of the food handlers had long hair (62.5%) followed by long nail (57.69%). Nearly, one-fifth (20.1%) of food handlers nail was infected with fungus. Worm was found in 14.4% cases by stool examination. Statistically significant (\n P<\/jats:italic>\n < 0.05) improvement in score was observed after each intervention.\n <\/jats:p>\n <\/jats:sec>\n \n DISCUSSION:<\/jats:title>\n \n Poor hygiene (Score-1 = 23.76) was observed at baseline study although there was a mechanism in place for a yearly health checkup and regular (6 monthly) hygiene training. After interventions (video-based training and administrative measures), the score was improved to Score-3 (42.57). Statistically significant (\n P<\/jats:italic>\n < 0.05) differences in hygiene score were observed for variables such as state of residence, education level, and working experiences (inside or outside the hospital).\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION:<\/jats:title>\n It is possible to improve personal hygiene among food handlers using video-based interactive training methods and administrative measures with no extra or minimal cost.<\/jats:p>\n <\/jats:sec>\n \n RECOMMENDATIONS:<\/jats:title>\n This \u201cpiggyback\u201d approach of training can be imparted in addition to routine training measures among the food handlers for improving their personal hygiene in the hospital setting.<\/jats:p>\n <\/jats:sec>","DOI":"10.4103\/jehp.jehp_452_18","type":"journal-article","created":{"date-parts":[[2019,7,25]],"date-time":"2019-07-25T06:48:45Z","timestamp":1564037325000},"update-policy":"https:\/\/doi.org\/10.1097\/lww.0000000000001000","source":"Crossref","is-referenced-by-count":9,"title":["Implementing a skill development program among food handlers in tertiary care hospital to improve their personal hygiene: A pilot study"],"prefix":"10.4103","volume":"8","author":[{"given":"Sudip","family":"Bhattacharya","sequence":"first","affiliation":[{"name":"Department of Community Medicine, Himalayan Institute of Medical Sciences, Dehradun, Uttarakhand, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shweta","family":"Talati","sequence":"additional","affiliation":[{"name":"Department of Hospital Administration, PGIMER, Chandigarh, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anil 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