Navegando por Palavras-chave "Food Retail Business"

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    Percepção de risco de doenças transmitidas por alimentos por nutricionistas
    (Universidade Federal de São Paulo, 2018-04-11) Carvalho, Samantha Freund de [UNIFESP]; Rosso, Veridiana Vera de [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    Various food dimensions have been changing in modern life, highlighting the growing increase of meals outside the home. Attention to working practices in the retail food trade segment is critical to the prevention of foodborne diseases (FBD). Studies on food handlers have shown that there is a gap between knowledge and practice and the occurrence of the optimistic bias has already been detected as one of the hypothesis to explain this phenomenon, among other factors that may influence neglect of good practices and compromise food safety. The nutritionist plays a fundamental role in ensuring the quality of food and in preventing FBD. In this context, it is important to know the perception of risk and the existence of the optimistic bias phenomenon in the performance of this professional. The goals of the research were to determine the perception of risk for FBD and identify the optimistic bias in nutritionists working on quality control and food safety in different segments of the Retail Food Trade in the state of São Paulo. Participants of the study were 66 nutritionists without any time experience restriction. A questionnaire was applied in three parts: 1- Sociodemographic and work profile; 2- Test of technical knowledge in microbiology, food hygiene and current health legislation; 3- Test of perception of risk related to good handling practices and FBD. To identify the optimistic bias, a comparison was made between the perception of risk score that the nutritionist attributed to herself in relation to the score she attributed to her peer in a similar situation. A high percentage of nutritionists could be contacted whose answers to the Knowledge Test were classified as reasonable (59%), verifying only 29% with sufficient knowledge and 12% with knowledge classified as insufficient. A statistical analysis correlating the variables age, training time, time of experience and role with the knowledge score obtained inconclusive results. It was possible to verify the existence of the OB for situations related to the possibility of FBD occurring in establishments where the interviewees worked themselves, regardless of their role, compared to the same situations in which other nutritionists performed. Significant negative correlation (r= - 0.25 and p = 0.03) was found between knowledge and the optimistic bias, that is, the more successful the Knowledge Test, the lower the probability of the optimistic bias, revealing that knowledge may contribute to a better understanding of the etiology of FBD. In situations of comparison between perception of FBD risk of the nutritionists themselves or of others in situations related to food safety (existence of documentation, temperature, hand hygiene) no significant difference was identified that could evidence the optimistic bias phenomenon. The research points to failures in the theoretical training of professionals not overcome by experience. Possibly the use of more inclusive and participatory pedagogical techniques can minimize the optimistic bias occurrence and improve the perception of risk by nutritionists.