Navegando por Palavras-chave "Good Manipulation Practices"

Agora exibindo 1 - 1 de 1
  • Nenhuma Miniatura disponível
    Item
    Somente Metadadados
    Conhecimento, percepção de risco e preditores comportamentais dos manipuladores de alimentos e o risco de doenças transmitidas pelos alimentos em escolas privadas: a interface para a educação permanente
    (Universidade Federal de São Paulo (UNIFESP), 2019-02-28) Ferreira, Vivian Zollar [UNIFESP]; Stedefeldt, Elke [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    This study aims to verify if knowledge, behavioral predictors and risk perception and its associated phenomena of food handlers influence sanitation indicators in schools. It is an exploratory, cross-sectional and quantitative research carried out in 24 private schools located in the state of São Paulo, where questionnaires with closed questions were applied to 34 food handlers. Hygienic and sanitary indicators were evaluated: health risk, adequacy to food law and microbiological analyzes of hands and food contact surfaces and variables related to risk perception and associated phenomena: optimistic bias and locus of control and behavioral predictors: intention, attitude, subjective norm and behavior control perceived according to the Theory of Planned Behavior (TCP). To analyze the data, the percentage distribution of data collection instruments and statistical tests were used to study the correlation between the variables of interest. Of the individuals participating in the study, 88% were female and 85% had completed or incomplete high school. Regarding training, 97% participated in training, 82% of which were less than 12 months old. When the knowledge about hand hygiene was evaluated, 61.8% did not have enough knowledge about the frequency and 44.1% about the procedure, although in the observed practice 82.4% performed the procedure in an appropriate way. The sanitary indicator of hands presented alteration in 20.1% of the individuals being the most prevalent microorganism Staphylococcus aureus. The intention to hygienize the hands was observed in 94.1%, but in relation to the attitude 47.1% considered to hygienize the hands as indifferent and no correlation was observed between the predictors of the TCP. The perception of risk was high (mean 8.2) with a tendency towards optimistic bias (p = 0.02) when the manipulator compared to the manipulators of other schools. There was a significant difference (p = 0.004) in the perception of risk among individuals with a neutral and internal control locus in relation to hortifrutis disinfection. On the other hand, the sanitary risk was identified as regular in 66.7% of the sample and low in 33.3% without relation to the sanitary indicator (microbiological analysis of cutting boards). The hygienic and sanitary indicator presented unsatisfactory hygienic conditions in 54.2% of the sample. In the evaluation of good practices knowledge was identified with a higher percentage of correct answers (81.3%) of individuals with locus of internal control. The presence of optimistic bias assumes an important role as it points to the need for TCP-based training in order to guarantee the manipulators' attitudes not only motivated by social pressure but also by the perception of risk for DTAs. It is also possible to observe that the locus of internal control predominates and a high percentage of knowledge that can also be related to the reduction of the risk behaviors and the understanding of the manipuladores responsibility in the reduction of the risk of DTAs. Such findings may be the result of constant training, but not only, since we know that knowledge is not enough to ensure behavioral changes, but that the way food safety management is handled and frequent technical factors that contribute positively.