Fig. 6
From: Hand hygiene practices during meal preparation—a ranking among ten European countries
Self-reported hand cleaning methods after touching raw chicken per country based on the SafeConsume survey; only Yes answers are displayed; HCP1 = Wash hands with cold water; HCP2: Wash hands with warm water; HCP3: Wash hands under running water; HCP4: Wash hands with regular soap (bar or liquid); HCP5: Wash hands with antibacterial soap; HCP6: Make sure I wash my hands for at least 20 s; HCP7: Dry hands using a paper towel/cloth/kitchen roll; HCP8: Let my hands dry in the air; HCP9: Disinfect my hands with a hand disinfectant (both alcohol-containing hand sanitizers and sanitizers without alcohol); HCP10: I do not wash my hands; Overlapping bullets indicate a close association regarding respondents’ hand cleaning practices among countries