The effect of timers and precommitments on handwashing: a randomised controlled trial in a kitchen laboratory

Abstract

Abstract Many foodborne illness outbreaks originate in food service establishments. We tested two behavioural interventions designed to improve the duration and quality of handwashing. We ran a three-armed parallel trial in a laboratory kitchen, from 7 March to 27 May 2022. Participants were n = 195 workers who handle food. We randomly allocated participants to three groups: Timer – tap-mounted timer that counted seconds while participants washed their hands; Precommitment – agreed to five statements on good hand hygiene before attending the kitchen; and Control. Participants completed a food preparation task under time pressure. Cameras focused on the sink captured handwashing. Outcome measures were number of times participants washed their hands; number of times they washed their hands using soap; number of times they washed using soap and washed the backs of their hands; and mean duration of handwashing attempts using soap. Participants in Timer washed their hands for 1.9 s longer on average than Control (β = 2.20, 95% CI = 0.34-4.06, p = 0.021). Participants in Precommitment washed their hands for 2.5 s longer on average than Control (β = 2.30, 95% CI = 0.33-4.27, p = 0.022). We found no statistically significant differences on any other outcome measure.