Faruk Karabulut, ÖmerÇelikcan, UfukEllahi, BasmaDikmen, Derya2024-11-142024-11-142024-11-10Faruk Karabulut, Ö., Çelikcan, U., Ellahi, B., & Dikmen, D. (2024). 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, vol(issue), pages. https://doi.org/10.1080/09603123.2024.24257810960-312310.1080/09603123.2024.2425781http://hdl.handle.net/10034/629137This 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/10.1080/09603123.2024.2425781Handwashing 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.enhttps://creativecommons.org/licenses/by-nc-nd/4.0/Hand hygieneHandwashingFood serviceVirtual realityArticle1369-1619International Journal of Environmental Health Research2024-11-13