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Observation of behaviour is superior to cognitive data, which does not equate to behaviour. Covert-observation is seldom used in food manufacturing to assess behaviour. In this case study, closed-circuit-television footage (15 h) in a business were reviewed to assess hand hygiene compliance using an electronic-checklist. Hand hygiene attempts were observed prior to entering high-risk (cake/pie)( n = 47) and high-care (sandwich/salad)( n = 153) production areas. Business hand hygiene protocol required handwashing durations ≥ 20 s. Observed durations ranged 1–71 s, &lt;96% of attempts were &lt;20 s. Significantly longer durations were observed when food handlers were in the presence of others (12 s) than when alone (9 s). Although &lt;99% utilised soap, only 56–69% wetted hands first. Failure to rub all parts of hands was commonplace (&lt;87%) and 24–35% failed to apply sanitiser after drying. Consequently, &gt;98% of observed attempts before entering production areas did not comply with the protocol. Observed non-compliant practices may have implications for food safety in manufacturing.

A case study of food handler hand hygiene compliance in high-care and high-risk food manufacturing environments using covert-observation