Investigation of hand washing facilities and practices in various settings on the island of Ireland

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Leslie Benson
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Type of Research: Commissioned and Non-commissioned Research Sheet No.: Page 1 of 5 RESEARCH TENDER CALL TENDER INFORMATION DOCUMENT Project Reference No.

1 Type of Research: Commissioned and Non-commissioned Research Sheet No.: Page 1 of 5 RESEARCH TENDER CALL TENDER INFORMATION DOCUMENT Project Reference No.: Project Title: Investigation of hand washing facilities and practices in various settings on the island of Ireland 1. Objective/Knowledge Gap This project aims to investigate and review hand washing policies/signage and facilities and to observe and measure handwashing practices in various settings on the island of Ireland (including (i) childcare services, (ii) public toilets and (iii) food businesses with a focus on food handlers), with the following specific objectives: a. To review (where available) handwashing policies/signage and facilities in (i) childcare services (ii) public toilets and (iii) food businesses. b. To measure compliance with hand washing practices in (i) childcare services (2-4 year olds) (ii) public toilets and (iii) food businesses, and to assess the facilities available for handwashing and to determine the microbiological status of hand driers and door handles at the beginning and end of each day. c. To review published data on strategies to improve handwashing compliance, and develop novel strategies for (i) childcare services, (ii) public toilets and (iii) food businesses. d. To test a range of strategies for improving handwashing behaviour, over time (to allow for user fatigue), and to develop innovative tools, interventions and recommendations for handwashing in (i) childcare services, (ii) public toilets and (iii) food businesses (these must be targeted at the various age groups and settings). 2. Background Handwashing is the most widely accepted method to prevent the transmission of harmful pathogens and help in the prevention of infectious diseases. Various fields from healthcare, to childcare, to the food industry depend on proper and consistent handwashing to promote a safe and hygienic environment for both employees and consumers. As a vector for transmission of infectious disease, the hands are probably the single most important transmission route for all types of infections, come into contact with known portals of entry of pathogens (the mouth, nose and eyes and thus, are the last line of defence (ISFHH, 2016). Laboratory studies carried out under controlled conditions have shown that handwashing can 1

2 Type of Research: Commissioned and Non-commissioned Research Sheet No.: Page 2 of 5 reduce the numbers of bacteria and some viruses on the hands by up to 2 3 log within seconds. However, the efficacy of handwashing as practiced in the variety of community settings has not been assessed on the island of Ireland. It seems unlikely that many people observe the method and duration of handwashing required to achieve the results observed under laboratory conditions. Results from a safefood online survey (192 consumers) revealed that the majority of participants washed their hands for less than 20 sec and around one third of participants reported frequent use of water only rather than water and soap when washing hands. Lack of soap and adequate facilities were found to be the reported barriers most frequently faced by consumers (safefood, 2016). 3. Approach This will be a mixed methods study, involving a review of peer reviewed scientific literature, microbiological analysis, a review of hand washing facilities in the various settings, observation studies and development and testing of novel strategies to induce behaviour change. The research approach may vary for each of the three settings. When considering observational approaches and possible interventions, safefood encourages innovative thinking and experimental solutions and ideas. Such approaches might be informed by behaviour science and consumer psychology. The study outputs will be delivered at staggered intervals throughout the duration of the project. The assessment of handwashing behaviour in childcare settings must be completed and delivered to safefood within 6 months of the project start date, as it will be linked to a safefood consumer campaign. safefood would consider it advantageous if applicants were to convene a project steering group with collaborators and/or partners working in the selected settings to advise on approach, ethical and other considerations. 4. Technical Specification (a) Scope of research (b) Literature review (c) Qualitative and quantitative work (d) Analysis (e) Data handling and Reporting (f) Quality assurance (a) Scope of research This project will focus on handwashing signage and facilities in toilets in the various settings, measurement and observations of handwashing practices and reviewing published handwashing strategies, development of novel strategies for encouraging behaviour change, testing of selected strategies and the development of tools and recommendations for each of the three settings. (b) Literature review The contractor must carry out a robust literature review on strategies to measure and improve handwashing practice amongst young children, consumers and food handlers, which will 2

3 Type of Research: Commissioned and Non-commissioned Research Sheet No.: Page 3 of 5 include peer-reviewed publications and also a full search of the grey literature including government and other organisation reports. (c) Qualitative and quantitative work The contractor will select appropriate methodologies to gain in-depth insight into handwashing facilities and practices of consumers of the island of Ireland and the interventions available to improve handwashing practices. The studies should include: A fifty-fifty split between ROI and NI Rural/urban locations Male/ female divide A range of adults ages (to include those in older age groups, and parents of young children) Please note public toilet observations studies carried out in setting (ii) [public toilets] should be carried out in (but not limited to) shopping centres, service stations and cinema public toilets. Sample size for this setting should be 600 people (300 NI, 300 ROI). (d) Analysis The contractor will provide explicit details of the methods for quantitative and qualitative analysis. (e) Data Handling and Reporting After each six month period, the contractor will submit to safefood an interim report detailing progress for each deliverable of the project. The contractor is responsible for collating all outcomes and a project final project report will be submitted to safefood on completion of the study. All forms, documentation and electronic files must be retained by the contractor until further notice from safefood in case of issues arising after the completion of the research. (f) Quality Assurance The contractor will use validated methods for quantitative work where applicable and provide explicit details of the qualitative analytical methods. safefood will visit the contractors during the course of the research to assess how the work is being carried out. 5. Proposed Activities/Deliverables This project will involve: A review to provide data on the handwashing policies/signage in the following: 3

4 Type of Research: Commissioned and Non-commissioned Research Sheet No.: Page 4 of 5 Measurement of hand washing compliance in: This should include an assessment of how the facilities available effect handwashing practices. The microbiological status of hand driers and door handles at the beginning at end to each day in each setting must be included. A review of published data on strategies to improve handwashing compliance, and the development of novel strategies to improve handwashing compliance in Testing a range of strategies to improve handwashing behaviour, over time (to allow for user fatigue), and to develop tools and recommendations for handwashing in: 6. Evaluation of Tenders Quality of the proposal: Anticipated deliverables; Research method and facilities; Value for money; Potential for application; Work plan, including the overall timeframe. Quality of Applicants: Experience in subject area; Quality Assurance and Quality Control measures in place. 7. Duration of Project It is anticipated that the duration of the project will be 24 months. A detailed timescale of research should be submitted by each applicant. Please note the measurement of handwashing behaviour in childcare settings must be delivered within 6 months of the commencement of the project. 4

5 Type of Research: Commissioned and Non-commissioned Research Sheet No.: Page 5 of 5 8. Tender Application Forms and Guidelines The Tender Application Form and associated Guidelines can be downloaded from They can also be obtained by ing research@safefood.eu, quoting the project reference number Alternatively please contact safefood as per the details below. Gillian Fox Research Coordinator safefood 7 Eastgate Avenue Little Island Co. Cork T45 RX01 Tel: Fax: The closing date for receipt of applications by safefood is no later than 4pm on Friday 24 th November References ISFHH (2015) Hand Hygiene in the home and community, International Scientific Forum on Home Hygiene. Available at: safefood (2017) Hand sanitisers - their use and efficacy. Available at: 5

Are Ugandans Hands Clean Enough?

Are Ugandans Hands Clean Enough? January 2007 Summary findings of a formative and baseline survey on handwashing with soap ABSTRACT: Although 84 percent of the adults recognized the need to wash hands