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dc.contributor.authorZanin, Lais Mariano [UNIFESP]
dc.contributor.authorda Cunha, Diogo Thimoteo
dc.contributor.authorde Rosso, Veridiana Vera [UNIFESP]
dc.contributor.authorCapriles, Vanessa Dias [UNIFESP]
dc.contributor.authorStedefeldt, Elke [UNIFESP]
dc.date.accessioned2020-08-04T13:40:05Z
dc.date.available2020-08-04T13:40:05Z
dc.date.issued2017
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2017.07.042
dc.identifier.citationFood Research International. Amsterdam, v. 100, p. 53-62, 2017.
dc.identifier.issn0963-9969
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/57278
dc.description.abstractThis study presents an overview of the relationship between knowledge, attitudes and practices (KAP) of food handlers with training in food safety, in addition to proposing reflections on the training of food handlers, considering its responsibility for food safety and health of consumers. The review was based on the integrative method. The descriptors used were: (food handler), (knowledge, attitudes and practice) and (training). Six databases were searched, 253 articles were consulted and 36 original articles were included. Fifty per cent of the articles pointed that there was no proper translation of knowledge into attitudes/practices or attitudes into practices after training. Knowledge, attitudes and practices of food handlers are important for identifying how efficient training in food safety is allowing prioritize actions in planning training. The evaluation of KAP is the first step to understand the food handler's point of view. After this evaluation other diagnostic strategies become necessary to enhance this understanding.en
dc.format.extent53-62
dc.language.isoeng
dc.publisherElsevier Science Bv
dc.relation.ispartofFood Research International
dc.rightsAcesso restrito
dc.subjectFoodborne diseaseen
dc.subjectFood handlersen
dc.subjectTrainingen
dc.subjectFood safetyen
dc.subjectDiagnostic strategiesen
dc.titleKnowledge, attitudes and practices of food handlers in food safety: An integrative reviewen
dc.typeArtigo
dc.description.affiliationUniv Fed Sao Paulo, Programa Posgrad Nutr, GeQual Study Grp Food Qual, Botucatu St 862, BR-04023062 Sao Paulo, SP, Brazil
dc.description.affiliationUniv Estadual Campinas, Fac Ciencias Aplicadas, GeQual Study Grp Food Qual, Pedro Zaccaria St 1300, BR-13484350 Limeira, SP, Brazil
dc.description.affiliationUniv Fed Sao Paulo, Dept Biociencias, GeQual Study Grp Food Qual, Campus Baixada Santista,Silva Jardim St 136, BR-11015020 Santos, SP, Brazil
dc.description.affiliationUniv Fed Sao Paulo, Ctr Desenvolvimento Ensino Super Saude, GeQual Study Grp Food Qual, Pedro de Toledo St 859, BR-04039032 Sao Paulo, SP, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo, Programa Posgrad Nutr, GeQual Study Grp Food Qual, Botucatu St 862, BR-04023062 Sao Paulo, SP, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo, Dept Biociencias, GeQual Study Grp Food Qual, Campus Baixada Santista,Silva Jardim St 136, BR-11015020 Santos, SP, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo, Ctr Desenvolvimento Ensino Super Saude, GeQual Study Grp Food Qual, Pedro de Toledo St 859, BR-04039032 Sao Paulo, SP, Brazil
dc.identifier.doi10.1016/j.foodres.2017.07.042
dc.description.sourceWeb of Science
dc.identifier.wosWOS:000412233600004
dc.coverageAmsterdam
dc.citation.volume100


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