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 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.
Maria Grossi
MG
Machado
Estelamaris Tronco
ET
Monego
Maria Raquel Hidalgo
MR
Campos
D000328:Adult; D001938:Brazil; D005260:Female; D017144:Focus Groups; D005511:Food Handling / Q000379:methods / Q000592:standards*; D059022:Food Safety / Q000379:methods*; D005522:Food Services / Q000592:standards*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008875:Middle Aged; D011361:Professional Competence / Q000592:standards*; D012306:Risk; D012574:Schools / Q000592:standards*; D011795:Surveys and Questionnaires