Navegando por Palavras-chave "Viés otimista"

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    Viés otimista, absenteísmo, presenteísmo e estresse ocupacional em manipuladores de alimentos em serviços de alimentação coletiva institucional
    (Universidade Federal de São Paulo (UNIFESP), 2016) Rossi, Maria de Sousa Carvalho [UNIFESP]; De Rosso, Veridiana Vera [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    Food handlers demonstrate an awareness of good handling practices. However, there is a gap between knowledge and practice. The optimistic bias is studied as one of the hypotheses to explain this phenomenon. Moreover, the conditions under which food handlers work may favour the occurrence of absenteeism, presenteeism and occupational stress. The existence of these factors can influence the neglect of good practices that compromise food safety. The aim of this study was to verify the existence of optimistic bias and associated factors in food handlers of institutional food service. The associated factors studied were: knowledge regarding food safety; personal risk perception in relation to DTA and risk perception in relation to good practices; absenteeism; presenteeism; occupational stress and social support. Subsequently, it was determined the relation among these factors. The study included 200 food handlers (unrestricted time of experience) from 23 institutional collective catering establishments of small business (up to 500 meals) and medium business (up to 2000 meals) with outsourced management and self-management. The establishments were located in cities in the metropolitan region of São Paulo in Brazil and they were selected for convenience. A structured questionnaire was applied to assess socio-demographic and occupational profile; the frequency of training; knowledge and risk perception related to good handling practices and DTA (scale Likert 7 points was used); absenteeism and presenteeism. It was used the questionnaire Job Stress Scale for occupational stress. To identify the optimistic bias, it was performed a comparison between the score of personal risk perception which the individual gave himself and the score that the individual assigned to his pair in a similar situation. The food handlers were classified as: female (73%), working in medium-sized food services (61%), trained (95%), with more than five years experience (44.5%), working in outsourced management food service (90.5%). The average knowledge in good manufacturing practices was 67%. The optimistic bias was identified in all studied situations, ie regardless of whether the benchmark was the internal pair (2.66 1.64) or pair external (3.18 1.92); personal risk (2.09 1.51) was significantly lower (p <0.001), as well as for a specific practice (hands hygiene); personal risk was lower (5.07 1.63 ) when compared to its internal pair (5.23 1.47) (p <0.030). The average perception of personal risk was low (3. 1.42) and moderate (5.08 0.33) for good practice. Knowledge was positively correlated with the level of education (p = 0.020) and there was no correlation with the number of training, age and optimistic bias. The group presented the existence of absenteeism (52%), presenteeism (49.5%) and occupational stress (80.5%), of which, 36.5% and 15.5% were passive and active labor respectively (intermediate stress level) and 28.5% had high demand work, related to a stress level harmful to health. Through a correspondence analysis to evaluate stress and presenteeism it was observed that active food handlers and food handlers with high demand tend to have more days of presenteeism (1 to 5 days and over 6 days, respectively). The high social support was associated with attenuation of absenteeism (p = 0.01) and occupational stress (p = 0.015) and it was also associated with reduced occurrence of mitigating factors of attention (presenteeism, occupational stress and optimistic bias). We identified that 49.5% of the studied group had 2 to 3 of these factors . Food handlers with high social support tend to have less attention mitigating factors (p <0.001). To evaluate the effect of low social support through a multinomial logistic regression model, using the variables "mitigating factors of attention" as a dependent and variable social support as an independent, we found that low social support increased the chances of the emergence of mitigating factors of attention and it may increase up to 10 times the appearance of three factors in relation to those who have high social support (p <0.001). Within the context of food handling, reducing the attention may lead to a increased risk of failure in good practices and the occurrence of accidents. Therefore, identify and know the relationship of the factors that are associated with the food handlers daily work can help the development of strategies to prevent the risk of DTA.
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    Viés otimista, percepção de risco e ilusão de controle de manipuladores de alimentos: discutindo conhecimentos, atitudes e práticas
    (Universidade Federal de São Paulo (UNIFESP), 2014-07-30) Cunha, Diogo Thimoteo da [UNIFESP]; De Rosso, Veridiana Vera [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    The objective of this study was to identify and characterize the optimistic bias (OB) phenomenon in food handlers in relation to foodborne disease. This study examined 176 food handlers from different food businesses in Santos - Brazil, as follows: street food kiosks, beach kiosks, restaurants, hospitals, and school meal services. The individuals indicated their own risk and their peers’ risk of causing a foodborne disease through a 10 cm linear scale anchored by descriptors of 53 intensity ranging from “none” to “very high”. The difference between these risk perceptions characterized the OB score. Food handlers perceived themselves as less likely than their peers to transmit a foodborne disease to the consumer (p<0.01) and less likely than other food handlers to transmit foodborne disease to their friends and family members (p<0.01). A food handler believes that other food handlers are worse than he or she is. Environmental characteristics can empower food handlers and increase their OB, as observed among schools’ and hospitals’ food handlers. Understand food handlers’ perceptions can enable the discussion of different effective strategies of training.