Postgraduate Program in Food, Nutrition and Health, Institute of Health and Society, Universidade Federal de São Paulo, UNIFESP, Santos, Brazil.
Interdisciplinary Laboratory in Food and Nutrition, Faculty of Applied Sciences, Universidade Estadual de Campinas, UNICAMP, Limeira, Brazil.
Risk Anal. 2020 May;40(5):926-938. doi: 10.1111/risa.13453. Epub 2020 Feb 4.
The number of foodborne diseases has increased in all continents, and efforts must be made to control this urgent and expressive public health problem. This article aims to present and discuss situations related to the compliance and noncompliance of food safety practices (FSPs) in light of Bourdieu's social theory. This qualitative study was conducted in commercial restaurants in two cities in São Paulo, Brazil. Participant observation was used in the restaurants, and notes referring to the kitchen workers and their bosses' work processes were registered in field journals. Thematic type content analysis was used to determine the meaning cores of field journals. It was found that aspects inherent to convenience and haste at work, deficient infrastructure, lack of employees, negative boss examples, exposure to noise, and body pain experienced by workers can contribute to noncompliance of FSPs and consolidate in the habitus and practical sense some dispositions that can increase the risk of foodborne diseases. This study highlights the necessity of creating environments that address food safety, which means being able to perform a service properly.
所有大陆的食源性疾病数量都在增加，必须努力控制这一紧迫且明显的公共卫生问题。本文旨在根据布迪厄的社会理论，介绍和讨论与食品安全实践（FSP）的遵守和不遵守情况相关的情况。这项定性研究在巴西圣保罗的两个城市的商业餐厅进行。在餐厅中使用了参与式观察，并且在现场日志中记录了有关厨房工作人员及其老板工作流程的说明。使用主题类型内容分析来确定现场日志的意义核心。结果发现，工作中固有的便利性和仓促性、基础设施不足、缺乏员工、负面老板榜样、暴露于噪音以及工人的身体疼痛等方面都可能导致 FSP 的不遵守，并在习惯和实践意义上巩固一些可能增加食源性疾病风险的倾向。这项研究强调了创造食品安全环境的必要性，这意味着能够正确地提供服务。
