da Vitória Alyne Gomes, de Souza Couto Oliveira Jhenifer, de Almeida Pereira Louise Caroline, de Faria Carolina Perim, de São José Jackline Freitas Brilhante
Student of Nutrition and Health Postgraduate Program, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, Vitória, 29040-090, Brazil.
Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, Vitória, 29040-090, Brazil.
BMC Public Health. 2021 Feb 12;21(1):349. doi: 10.1186/s12889-021-10282-1.
The adoption and evaluation of good practices in food handling in food service are essential to minimizing foodborne diseases. The present study aimed to evaluate food safety knowledge, attitudes, and practices of food handlers in schools in Vitória, Brazil.
A cross-sectional study was carried out in the school food services of the municipal network of Vitória-ES. The sample of food handlers was obtained by convenience and comprised food handlers involved with preparation and other kitchen-related activities. The instrument consisted of a structured questionnaire with 36 six questions that included sociodemographic characteristics, knowledge, attitudes, and practices (KAP) related to good practices and food safety. The questionnaire was answered by 172 food handlers. Pearson correlation test, T-test, Tukey's test and multiple linear regression analysis were conducted. Data entry and analysis were done using SPSS v.20 software.
Most of the participants were female (96.5%, n = 166), were 40 to 49 years old (44.8%, n = 78), attended high school (57.9%, n = 99), had up to 5 years of experience in the role (39.5%, n = 68). Some of them had participated at least 4 times in training (74.4%, n = 128) of which the most recent session had occurred within 3 months (52.0%, n = 44). The lowest score was obtained for knowledge (7.1 ± 1.22). All the models presented significant results for the F-test. This result show good model fit and results ranging from 1.5 to 2.5 on the Durbin Watson test of residual autocorrelation. The linear regression analysis allowed us to identify that the knowledge score increased with experience, but it was significant only for those who had spent up to 10 years in the role. The knowledge score was associated with experience and training time. Attitudes were significantly related to the schooling and training time. The increase in the classification of practices is shown only through a classification of attitudes.
Although the food handlers' knowledge level in general was considered as sufficient, it was inferior to their scores for attitudes and practices regarding certain food safety concepts. Food safety training is ongoing in these units and covers the main aspects that favour the transformation of knowledge into appropriate attitudes and practices.
在食品服务中采用和评估食品处理的良好做法对于将食源性疾病降至最低至关重要。本研究旨在评估巴西维多利亚市学校食品从业人员的食品安全知识、态度和做法。
在圣埃斯皮里图州维多利亚市市政网络的学校食品服务部门开展了一项横断面研究。食品从业人员样本通过便利抽样获得，包括参与食品制备和其他厨房相关活动的人员。该工具为一份包含36个问题的结构化问卷，涵盖社会人口学特征、与良好做法和食品安全相关的知识、态度和做法（KAP）。172名食品从业人员回答了问卷。进行了Pearson相关检验、T检验、Tukey检验和多元线性回归分析。使用SPSS v.20软件进行数据录入和分析。
大多数参与者为女性（96.5%，n = 166），年龄在40至49岁之间（44.8%，n = 78），接受过高中教育（57.9%，n = 99），担任该职位的经验不超过5年（39.5%，n = 68）。他们中的一些人至少参加过4次培训（74.4%，n = 128），其中最近一次培训发生在3个月内（52.0%，n = 44）。知识得分最低（7.1 ± 1.22）。所有模型的F检验均呈现显著结果。该结果表明模型拟合良好，残差自相关的Durbin Watson检验结果在1.5至2.5之间。线性回归分析使我们能够确定知识得分随经验增加，但仅对担任该职位不超过10年的人员具有显著意义。知识得分与经验和培训时间相关。态度与受教育程度和培训时间显著相关。做法分类的提高仅通过态度分类体现。
尽管食品从业人员的总体知识水平被认为足够，但低于他们在某些食品安全概念方面的态度和做法得分。这些单位正在进行食品安全培训，涵盖有利于将知识转化为适当态度和做法的主要方面。
