Risk perception of food safety by school food handlers

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Data

2014-03

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Resumo

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.

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Food, School meal, Perception, Brazil

Citação

MACHADO, Maria Grossi; MONEGO, Estelamaris Tronco; CAMPOS, Maria Raquel Hidalgo. Risk perception of food safety by school food handlers. Journal of Health, Population and Nutrition, New York, v. 32, n. 1, p. 1-9, 2014.