Introduction: Foodborne diseases represent an important public health challenge. Improper food handling can cause food contamination at any stage of the food chain from farm to fork. Nudge tools that change people's behaviour in a predictable way can be used to improve hygiene behaviour. So far, studies shown that the most commonly used nudge tools are priming (for example using signs, words, smell) and affect (for example disgust). Purpose: The purpose of this master's thesis is to determine the actual state of hygiene behaviour of food handlers and analyse the effectiveness of selected nudge tools in the retirement home kitchen. Methods: We used a descriptive method with an empirical approach. The cover participation observation was performed by following a pre-prepared observation checklist. Based on the actual state of hygiene behaviour of food handlers, we consecutively introduced the following nudge tools: stories about outbreaks of foodborne infection and intoxication, the image of a stab thermometer, citrus scent and citrus scent with an inscription. The data were processed using Excel and the calculated proportions of relevance of the criteria for hygiene behaviour were compared by stages of observation according to working time. Results: Observation before the introduction of nudge tools revealed that food handlers in the selected kitchen do not always follow all criteria of hygienic behaviour. The stories about outbreaks of foodborne infection and intoxication used as a nudge tool did not significantly affect the hygiene behaviour of food handlers, there was only a noticeable improvement in handwashing after handling raw food and before handling ready-to-eat meals. The image of a stab thermometer as a nudge tool significantly improved compliance and control at critical control points. Citrus scent as a nudge tool had a very different effect on the behaviour of food handlers. Citrus scent with a short inscription significantly improved the hygiene behaviour of food handlers at all critical stages of food preparation. Increased workload has a negative impact on the proper hygiene behaviour of food handlers. Discussion and conclusion: Nudging may represent an important tool for improving hygiene behaviour among food handlers. Pictures and short inscriptions have proven to be the most effective nudge tools, while using scent is not the most appropriate in this work environment. Further research is needed to statistically confirm the effectiveness of nudge tools in the food industry.
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