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Training of food handlers using a virtual reality environment on handwashing is more effective than traditional training approaches in a randomized trial
Faruk Karabulut, Ömer Çelikcan, Ufuk Ellahi, Basma Dikmen, Derya
Faruk Karabulut, Ömer
Çelikcan, Ufuk
Ellahi, Basma
Dikmen, Derya
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2024-11-10
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Abstract
Handwashing is an essential prevention step in foodservice, This randomized comparative study assessed the effectiveness of three training methods -virtual reality (VR), Glo-Germ (GT), and traditional face-to-face training (CT)- in improving handwashing practices among foodservice workers (n = 129). Training focused on the World Health Organization’s 11-step handwashing process. Handwashing in the workplace was observed, in a pre- and post-test design, with microbiological swabs also taken. There was an increase in time spent on handwashing that was noticeable across all three groups (p < 0.05) with the highest in the VR group (50.16 ± 26.04 sec.). The mean number of handwashing steps increased across all groups, and the highest increase (8.91 ± 1.49 steps) was observed in the VR group. A statistically significant difference was observed among all groups regarding correctly performed steps, and the VR group showed the highest number of steps (p < 0.01). These findings suggest that VR-based training has value for enhancing hand hygiene practices in foodservice settings.
Citation
Faruk Karabulut, Ö., Çelikcan, U., Ellahi, B., & Dikmen, D. (2025). Training of food handlers on handwashing using a virtual reality environment is more effective than traditional training approaches in a randomized trial. International Journal of Environmental Health Research, 35(8), 2067-2078. https://doi.org/10.1080/09603123.2024.2425781
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Taylor & Francis
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International Journal of Environmental Health Research
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Article
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en
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This is an Accepted Manuscript of an article published by Taylor & Francis in International Journal of Environmental Health Research on 10/11/2024, available online: https://doi.org/10.1080/09603123.2024.2425781
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0960-3123
EISSN
1369-1619
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This work was supported by TUBITAK (The Scientific and Technological Research Council of Turkiye) 1002-Short Term Research and Development Funding Program, under grant number [220S240].