de Souza Camila Valdejane Silva, de Azevedo Paulo Roberto Medeiros, Seabra Larissa Mont'Alverne Jucá
Nutrition Department Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil.
Natural Sciences Center, Department of Statistics Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil.
J Food Saf. 2018 Oct;38(5):e12512. doi: 10.1111/jfs.12512. Epub 2018 Aug 30.
This study aims to assess food safety knowledge and practices of food handlers in popular public restaurants in Brazil. A questionnaire has been applied with 70 food handlers in different municipalities, with questions related to food safety knowledge and food safety self-reported practices, and observed practices. To check hygienic-sanitary conditions of restaurants, a checklist has been applied. Regarding food safety knowledge, an average of 72.64% of correct answers has been observed. Food safety self-reported practices presented 80.71% of adequacy, while observed practices were 75.40%. A positive correlation has been observed between food safety knowledge and self-reported practices of handlers. The observed food safety practice of handlers presented no correlation with food safety knowledge and self-reported practices. The average adequacy of hygienic-sanitary conditions was 68.08%, classifying the units as "regular." Despite satisfactory results related to the handlers' food safety knowledge and practices, the hygienic-sanitary conditions of the restaurants are of concern.
The Popular Restaurant Program in Brazil aims to provide proper food from a nutritional and hygienic-sanitary aspect at affordable prices. The assessment of food handlers' food safety knowledge and practices and the assessment of hygienic-sanitary conditions of these units are key in supporting actions aimed at improving the quality of the meals served, as food handlers are the essential agents in the production of meals and can become a source for food contamination if necessary care is not taken. Therefore, conducting this assessment can be an important tool for quality management in these units and can provide improvements in the process of food handling, in addition to ensuring compliance with the objectives proposed by the Popular Restaurant Program.
本研究旨在评估巴西热门公共餐厅食品从业人员的食品安全知识与实践。对不同城市的70名食品从业人员进行了问卷调查，问题涉及食品安全知识、自我报告的食品安全实践以及观察到的实践情况。为检查餐厅的卫生条件，使用了一份清单。关于食品安全知识，观察到平均正确答案率为72.64%。自我报告的食品安全实践充足率为80.71%，而观察到的实践充足率为75.40%。观察到食品从业人员的食品安全知识与自我报告的实践之间存在正相关。观察到的食品从业人员的食品安全实践与食品安全知识及自我报告的实践之间无相关性。卫生条件的平均充足率为68.08%，将这些单位归类为“一般”。尽管食品从业人员的食品安全知识和实践取得了令人满意的结果，但餐厅的卫生条件仍令人担忧。
巴西的大众餐厅计划旨在以实惠的价格从营养和卫生方面提供合适的食物。评估食品从业人员的食品安全知识和实践以及这些单位的卫生条件是支持旨在提高所供应膳食质量的行动的关键，因为食品从业人员是膳食生产中的关键因素，如果不采取必要的 care，可能会成为食品污染的源头。因此，进行这种评估可以成为这些单位质量管理的重要工具，除了确保符合大众餐厅计划提出的目标外，还可以改善食品处理过程。
