Hand hygiene compliance in food manufacturing: food safety culture and intervention development

Project Team -
Dr Elizabeth Redmond, Senior Research Fellow, (Academic Lead Supervisor)
Dr Ellen Evans, Junior Research Fellow, (Academic Supervisor)
Mr Ian Stone, Castell Howells Compliance Manager (Company Project Supervisor)
Mrs Helen Taylor, Food Industry Centre Technical Director (Technical Adviser)
Dr Rowena Jenkins, Microbiologist (Technical Adviser)

The ZERO2FIVE Food Industry Centre (FIC) is an internationally recognised centre for food safety research and is a partner in Food Innovation Wales with substantial links to the Welsh food industry with long-term projects funded by the Welsh Government and European Union. Castell Howell Foods Ltd. is a large food and drink, manufacturing and processing business (FDMPB) that supplies low and high-risk food products to major retailers and food service outlets across Wales. This 3 year research post, based within the ‘FIC Food Safety Research Group’, provides an exciting opportunity to achieve a PhD and obtain invaluable industry experience working with a successful food manufacturer.

Project aims:
To assess food safety culture, hand hygiene behaviours and microbiological risks within food sector production sites in Castell Howell Foods Ltd.
To design, develop, implement and evaluate a bespoke hand hygiene strategy with tailored interventions and training mechanisms, based on the organisational culture of Castell Howell Foods Ltd.

Hand hygiene is reported to be the single most effective way to prevent the spread of pathogens and communicable diseases and is essential in FDMPBs to ensure food safety. Food handlers can cause contamination of the food production environment through the transmission of pathogens from hands to surfaces and food products. Although data exist detailing hand hygiene at food retail, information detailing the hand hygiene practices of food handlers in FDMPBs is lacking. Factors that can affect the implementation of adequate hand hygiene practices in FDMPBs include the role of management in providing suitable and appropriate facilities for hand hygiene practices, the food safety culture of FDMPBs and the food safety knowledge and attitudes of food handlers. Cognitive research structured using concepts defined by food safety culture, is required to explore potential factors that influence hand hygiene behaviours, including identification of differences between hygiene/engineering staff and food handlers and identification of the potential barriers that exist for staff to adequately implement hand hygiene practices. This, combined with observed the hand hygiene behaviours can be used to inform development of bespoke training mechanisms and interventions tailored to specific company needs.

Cumulatively, this study will focus upon a novel assessment of food safety culture, behaviours (pre-production, during production and post-production) and microbiological risks related to hand hygiene within Castell Howell Foods Ltd. Tailored company data will inform development, implementation and evaluation of a bespoke hand hygiene training strategy including tailored company specific interventions.

Working with academics & project advisers the appointed student will be responsible for:
•Undertaking academic literature reviews & review of company documentation
•Microbiological / environmental sampling and baseline assessments of hand decontamination facilities
•Assessment of behaviours and cognitive influences related to hand hygiene practices & food safety culture using research methods such as direct observation, survey techniques & focus groups
•Design, development, evaluation, implementation and evaluation of a bespoke, company training strategy with tailored interventions appropriate for company group partners in a variety of food sectors

Applicants must have a good undergraduate degree in food science / technology, microbiology, environmental health or closely related area, be familiar with food industry processes, food safety & quality management systems & industry relevant food safety / hygiene training courses and approaches have an awareness of concepts related to food safety culture and have food industry experience.

Eligible participants (student) do not pay fees, receive a monthly stipend for 3 years @ £14,198 per year + additional budget to support your research of £3,000 for training travel + conference costs, equipment and consumables with a minimum of 30 days per year working with the company partner

To be eligible ,applicants should have UK or EU Citizenship, be resident in the convergence area of Wales on appointment (or be studying in or working in the convergence area immediately prior to starting the project), and have the right to work in the region on qualification. map identifyingconvergence areas - http://www.ukassistedareasmap.com/ ieindex.html

To apply, please submit application form to Dr Elizabeth Redmond: [Email Address Removed] by 27th November, 2017.
To obtain application form (Participant Application Form) + for further info regarding KESS2 at Cardiff Metropolitan University please access: http://www.cardiffmet.ac.uk/research/Pages/KESSII.aspx

Interviews will take place during December 2017, with a proposed commencement date during January 2018.