KNOWLEDGE, ATTITUDES AND PRACTICES OF FOOD HANDLERS IN FOOD SERVICES

Authors

  • Carla Ionara Xavier da Silveira Cardoso Universidade Federal de Pernambuco
  • Marcos Gilson Gomes Feitosa Universidade Federal de Pernambuco
  • Dinara Leslye Macedo e Silva Calazans Universidade Federal do Rio Grande do Norte

DOI:

https://doi.org/10.12957/demetra.2018.30779

Keywords:

Good Manufacturing Practices. Food Service. Food quality. Food handling. Quality control.

Abstract

Aim: Assessing the level of knowledge, attitudes and practices of food handlers working in food services. Materials and Methods: Cross-sectional study conducted with food handlers from 15 food services: 75 individuals, in total. A questionnaire containing sociodemographic, as well as knowledge, attitudes and practices (KAP) evaluation questions was applied. The self-administered questionnaire comprised 30 questions about good food-handling practices. Scores equal to or higher than 70% were considered adequate to evaluate each block and the questionnaire as a whole. Data were analyzed in the SPSS software version 22. Results and Discussion: 64% of the herein evaluated food handlers performed commercial restaurant activities, 84% were women, and 52% had high school education. With respect to the KAP questions, the knowledge and attitude blocks recorded lower scores than the practice block. The mean score in the questionnaire was 54.9 ± 4.18. Failures in the understanding and knowledge about food handling may lead to lower awareness about proper handling procedures and result in false ideas about food safety. Conclusion: Food handlers presented food handling-knowledge deficiencies; therefore, it is necessary training them so they can aggregate information to improve their performance.

 DOI: 10.12957/demetra.30528

 

 

 

 

Author Biographies

Carla Ionara Xavier da Silveira Cardoso, Universidade Federal de Pernambuco

Nutricionista. Pós Graduada em Gestão de Unidades de Alimentação e Nutrição:Gastronomia e Hotelaria. Mestre em Administração. Universidade Federal de Pernambuco.

Marcos Gilson Gomes Feitosa, Universidade Federal de Pernambuco

Possui graduação em Engenharia Civil pela Universidade Estadual do Maranhão (1976), um Master in Divinity (MDiv) - pelo Regent College, University Of British Columbia (1987) e um Master In Theology (ThM), com ênfase em Hermeneutica - também pelo Regent College, University Of British Columbia (1988). É doutor em Educação pela Universidade Federal de São Carlos (2001). Atualmente é Professor Adjunto da Universidade Federal de Pernambuco, lotado no Departamento de Ciências Administrativas (DCA) e no Programa de Pós-Graduação em Administração (PROPAD).

Dinara Leslye Macedo e Silva Calazans, Universidade Federal do Rio Grande do Norte

Professora do Curso de Nutrição da Faculdade de Ciências da Saúde do Trairi da Universidade Federal do Rio Grande do Norte (UFRN). Doutora em Administração. Mestre em Ciências da Engenharia de Produção (UFRN). Especialista em Vigilância Sanitária e Especialista em Gestão da Qualidade de Vida e Saúde no Trabalho pela UFRN. Nutricionista. É membro do Conselho Estadual de Segurança Alimentar e Nutricional do Rio Grande do Norte (CONSEA/RN) e membro do Comitê de Ética em Pesquisa (CEP-FACISA/UFRN).

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Published

2018-05-21

How to Cite

Cardoso, C. I. X. da S., Feitosa, M. G. G., & Calazans, D. L. M. e S. (2018). KNOWLEDGE, ATTITUDES AND PRACTICES OF FOOD HANDLERS IN FOOD SERVICES. DEMETRA: Food, Nutrition & Health, 13(1), 275–292. https://doi.org/10.12957/demetra.2018.30779

Issue

Vol. 13 No. 1 (2018)

Section

FREE THEMED ARTICLES

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