Understanding consumer behaviour in the usage of hand

Project Reference No.: 06-2014
Project Reference No.: 06-2014
Project Title: Understanding consumer behaviour in the usage of hand sanitizers and
establishing their efficacy
Objective/Knowledge Gap
Understanding consumer behaviour in the usage of hand sanitizers and establishing
their efficacy
Hands serve as vectors for transmitting pathogens to foodstuffs and drinks and to the mouths
of susceptible hosts. Hand washing is a key primary barrier to transmission of enteric
pathogens by preventing cross-contamination. safefood advises that effective handwashing
requires warm water, soap and friction (rubbing) to thoroughly remove dirt and bacteria, and
that hand sanitizing gels should only be used when soap and water are unavailable. However,
recent years have seen an increase in the availability and usage of hand sanitizing gels.
This research project will involve mixed methods, including a questionnaire-based study to
assess consumer behaviour in relation to hand sanitizers, as well as desk research to conduct a
thorough review of the literature, including grey literature, on the efficacy of hand sanitiziers.
The study will be conducted with consumers in both the Republic of Ireland (ROI) and Northern
Ireland (NI), and will establish the situations in which consumers use sanitizers for
handwashing, as well as assessing consumers’ understanding of how these sanitizers work.
Technical Specification
Literature review
Qualitative research
Data handling and Reporting
Quality assurance
Project Reference No.: 06-2014
a) Literature review
The contractor must carry out a robust literature review exploring the efficacy of hand
sanitizers, including comparisons with handwashing using soap and water (including, antibacterial soap and soap not specified to be anti-bacterial), as well as collating and analysing
any published data on consumer use of hand sanitisers. The study should have a particular
focus on norovirus, as well as other foodborne pathogens. This should include peer-reviewed
publications and also a full search of the grey literature including government and other
organisation reports.
b) Quantitative & Qualitative research
The contractor will select appropriate methodologies to gain in-depth insight into consumer
practices in relation to hand sanitisers, including any barriers to the use of soap and water for
The studies should include:
A fifty-fifty split between ROI and NI
Rural/urban locations
Male/ female divide
A range of adults ages, to include parents of young children
c) Analysis
The contractor will provide explicit details of the methods for quantitative and qualitative
d) Data Handling and Reporting
The contractor is responsible for collating all results and a final report will be submitted
to safefood.
All forms, documentation and electronic files must be retained by the contractor until
further notice from safefood in case of issues arising after the completion of the
Project Reference No.: 06-2014
e) Quality Assurance
The contractor will use validated methods for quantitative work where applicable and
provide explicit details of the qualitative analytical methods.
safefood will visit the contractors during the course of the research to assess how the
work is being carried out.
Proposed Activities/Deliverables
Literature review.
Assessment of the frequency and usage of hand sanitisers amongst consumers
on the island of Ireland.
Analysis of consumer understanding of the efficacy and appropriate use of hand
Examination of barriers to the use of soap and water for hand washing amongst
Drafting of final report to safefood, including recommendations for
communicating to consumers on the use of hand sanitisers.
Evaluation of Tenders
Tender bids will be evaluated according to the quality of proposals and applicants using
the following criteria:
Quality of the proposal:
Anticipated deliverables;
Research method;
Value for money;
Potential for application;
Work plan, including the overall timeframe.
Quality of Applicants:
Experience in subject area; both qualitative and quantitative research
Existing facilities;
Quality Assurance
Duration of Project
It is anticipated that the duration of the project will be 6 months. A detailed timescale
of research should be submitted by each applicant.
Project Reference No.: 06-2014
Scientific Aspects
Potential applicants are encouraged to contact the Research Administration Office at
safefood for further information about this research project.
Tender Application Forms and Guidelines
The Tender Application Form and associated Guidelines can be downloaded from
www.safefood.eu. They can also be obtained by emailing research@safefood.eu,
quoting the project reference number 06-2014. Alternatively please contact safefood
as per the details below.
Ms Gillian Fox/Ms. Veronica Sheehan
Research Coordinator
Research Office
7 Eastgate Avenue
Little Island
Co. Cork
Tel: +353 21-2304100
Fax: +353 21-2304111