Improvement of food safety in school meal service during a long-term intervention period: a strategy based on the knowledge, attitude and practice triad

Improvement of food safety in school meal service during a long-term intervention period: a strategy based on the knowledge, attitude and practice triad

Author Cunha, Diogo Thimoteo da Autor UNIFESP Google Scholar
Fiorotti, Rose Magda Google Scholar
Baldasso, Juliana Garcia Google Scholar
Sousa, Maricy de Google Scholar
Fontanezi, Nathalia Moretti Google Scholar
Caivano, Simone Google Scholar
Stedefeldt, Elke Autor UNIFESP Google Scholar
Rosso, Veridiana Vera de Autor UNIFESP Google Scholar
Rubim Camargo, Maria Cristina Google Scholar
Institution Universidade Federal de São Paulo (UNIFESP)
Prefeitura Municipal Sao Caetano do Sul
Inst Nutra & Viva
Abstract The objective of the present study was to evaluate the development of food safety scores in school meal services during the application of a systematic intervention based on the knowledge, attitude and practice triad. A total of 68 public schools were included in the study. School meal services were assessed every three months with a checklist, which resulted in eight evaluations over two years. A program was developed and implemented in all the schools during this period that was comprised of three steps: 1) theoretical training, 2) implementation of action plans in situ and 3) weekly visits to motivate food handlers and monitor good practices. These steps were designed to promote changes in the attitudes and practices of food handlers. An ascending linear function was observed for the school meal services' general adequacy percentage over time. Positive developments were also observed regarding buildings and facilities, processes and procedures, distribution of meals, integrated pest management, water control, controls and records, health and safety of employees and equipment and utensils. Our results suggest that the proposed intervention strategy performs well in making school meal services conform to good practices and that strategies in this context should be permanent and continuous. (C) 2013 Elsevier B.V. All rights reserved.
Keywords Training
Food safety
Food service
Food safety management
Time series
School meals
Language English
Date 2013-12-01
Published in Food Control. Oxford: Elsevier B.V., v. 34, n. 2, p. 662-667, 2013.
ISSN 0956-7135 (Sherpa/Romeo, impact factor)
Publisher Elsevier B.V.
Extent 662-667
Origin http://dx.doi.org/10.1016/j.foodcont.2013.06.003
Access rights Closed access
Type Article
Web of Science ID WOS:000324153300061
URI http://repositorio.unifesp.br/handle/11600/37037

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