Risk Perception of Food Safety by School Food-handlers

An exploratory descriptive study was conducted with a qualitative approach that used focus groups. The objective of this study was to identify the risk perception of food safety by school food-handlers. The results indicated that the food production process has certain inadequacies, including the we...

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Bibliographic Details
Published in:Journal of health, population and nutrition population and nutrition, 2014-03, Vol.32 (1), p.19-27
Main Authors: Machado, Maria Grossi, Monego, Estelamaris Tronco, Campos, Maria Raquel Hidalgo
Format: Article
Language:English
Subjects:
Adult
Brazil
Childrens health
Elementary school students
Feeding
Female
Focus Groups
Food
Food contamination
Food Handling - methods
Food Handling - standards
Food production
Food research
Food safety
Food Safety - methods
Food service employees
Food Services - standards
Head teachers
Health Knowledge, Attitudes, Practice
Healthy food
Humans
Middle Aged
Nutrition education
Original Papers
Perception
Perceptions
Prevention
Professional Competence - standards
Risk
Risk factors
Risk perception
Safety
Safety and security measures
School breakfast programs
School meal
Schools - standards
Surveys and Questionnaires
Training
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Summary:An exploratory descriptive study was conducted with a qualitative approach that used focus groups. The objective of this study was to identify the risk perception of food safety by school food-handlers. The results indicated that the food production process has certain inadequacies, including the weak risk perception by the food-handlers regarding the student's health. The students, the pedagogical team, and the principal contribute to this behaviour, which can affect the quality of the final product-the served meal. The social devaluation of the food-handlers is also discussed. It is necessary to improve the food-handlers' training sessions, with the purpose of modifying risk perception and to allow the school community to be involved in healthy and safe feeding practices.
ISSN:1606-0997
2072-1315