Por que os trabalhadores de cozinha não colocam em prática o que aprendem sobre segurança dos alimentos?
Date
2022-04-14
Authors
Freitas, Rayane Stephanie Gomes de [UNIFESP]
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Stedefeldt, Elke [UNIFESP]
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Tese de doutorado
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Abstract
Objetivo: investigar os motivos pelos quais os trabalhadores de cozinha de restaurantes comerciais não colocam em prática o que aprendem sobre segurança dos alimentos. Métodos: estudo qualitativo exploratório e transversal com entrevistas com 21 profissionais ligados à produção de refeições em restaurantes comerciais, compreendendo todas as posições hierárquicas de legisladores aos trabalhadores de cozinha. Na etapa exploratória, construiu-se o sistema ‘restaurantes comerciais’, o subsistema ‘trabalhador de cozinha’, a linha do tempo de legislações sanitárias e foram conceituadas a resiliência e suas variantes para a segurança dos alimentos. Na etapa transversal, empregou-se a técnica de análise de conteúdo do tipo temática ao corpus de entrevistas a fim de identificar os núcleos de sentidos das falas e dar origem a categorias não-apriorísticas de análise. A teoria sociológica de Pierre Bourdieu foi utilizada para inferência e interpretação dos dados de caráter social. Resultados: identificou-se 47 motivos para o descumprimento das normas sanitárias, sendo o mais citado, o despreparo da liderança. Os treinamentos foram caracterizados pela ineficácia de seus métodos de aplicação e conteúdos oferecidos, bem como foi observado que a publicação das legislações sanitárias foi relevante à área, embora o modus operandi dos trabalhadores mais antigos no serviço não tenha, em larga escala, acompanhado as propostas trazidas por tais normas. O repensar das legislações para ajustá-las ao contexto dos trabalhadores de cozinha foi ressaltada como imprescindível para o maior seguimento das práticas seguras. Verificou-se a inter-relação entre os conceitos de percepção de risco e percepção de limpeza. Acredita-se que os agentes envolvidos na produção de refeições possam apresentar uma discrepância entre a pressuposição e o conhecimento real dos casos de contaminação dos alimentos, bem como uma “ilusão de segurança dos alimentos”. Como aspectos sociais e simbólicos, destacaram-se o pensamento prospectivo insuficiente em relação ao risco de Doenças Transmitidas por Alimentos e o peso da conexão cultural e afetiva depositada no habitus primário sobre saberes culinários e higiênicos em detrimento da normativa imposta pela ciência. Notam-se embates sobre a doxa dominante neste campo, bem como o exercício do poder e da violência simbólica pelos agentes dominantes, tendo como base seus privilégios culturais e educacionais. Para os agentes dominados, observou-se uma ausência de direito à fala que impede o diálogo sobre as condições de serviço e de seguimento das práticas seguras, pelo receio de reprimendas e demissão. Estratégias de resistência ao sistema de dominação baseadas no descumprimento das normas sanitárias foram reconhecidas. Como etapa final, foram construídos um aplicativo móvel para auxiliar no planejamento e monitoramento da resiliência em restaurantes comerciais e um curso de curta duração abordando as temáticas investigadas. Conclusão: Todos os profissionais que trabalham em restaurantes comerciais precisam estar envolvidos nas decisões sobre a segurança dos alimentos, pois compartilhar opiniões para construir consensos privilegia tanto a segurança dos alimentos como a humanização das relações de trabalho. Estes dados podem auxiliar profissionais e pesquisadores na elaboração de novas configurações dos treinamentos para a área, e no desenvolvimento de políticas públicas locais e internacionais em países com cenários semelhantes.
Objective: to investigate the reasons why kitchen workers in commercial restaurants do not put into practice what they learn about food safety. Methods: exploratory and cross-sectional qualitative study with interviews with 21 professionals related to food safety in commercial restaurants, comprising all hierarchical positions from legislators to kitchen workers. In the exploratory step, the 'commercial restaurants' system, the 'kitchen worker' subsystem, the timeline of sanitary legislation were built and resilience and its variants for food safety were conceptualized. In the transversal step, the technique of thematic content analysis was used to the corpus of interviews in order to identify the meaning cores of the speeches and give rise to non-aprioristic categories of analysis. Sociologist Pierre Bourdieu's Theory of Practice was used for inference and interpretation of social data. Results: 47 reasons for non-compliance with sanitary norms were identified, the most cited being unprepared leadership. The training was characterized by the ineffectiveness of its application methods and content offered, as well as it was observed that the publication of sanitary legislation was relevant to the area, although the modus operandi of the oldest workers in the service has not, on a large scale, followed the proposals brought by such standards. The rethinking of legislation to adjust them to the context of kitchen workers was highlighted as essential for greater compliance with safe practices. The interrelationship between the concepts of risk perception and cleanliness perception was verified. It is believed that the agents involved in the production of meals may present a discrepancy between the assumption and the real knowledge of the cases of food contamination, as well as an “illusion of food safety”. As social and symbolic aspects, the insufficient prospective thinking in relation to the risk of foodborne diseases and the weight of the cultural and affective connection deposited in the primary habitus about culinary and hygienic knowledge to the detriment of the regulations imposed by science stood out. There are clashes over the dominant doxa in this field, as well as the exercise of power and symbolic violence by dominant agents, based on their cultural and educational privileges. For the dominated agents, there was an absence of the right to speak, which prevents dialogue about the conditions of service and the follow-up of safe practices, for fear of reprimands and dismissal. Strategies of resistance to the system of domination based on non-compliance with sanitary norms were recognized. As a final step, it was built a mobile application to assist in the planning and monitoring of resilience in commercial restaurants and a short course addressing the investigated themes. Conclusion: All professionals who work in commercial restaurants need to be involved in decisions about food safety, since sharing opinions to build consensus favors both food safety and the humanization of work relationships. These data can help professionals and researchers in the elaboration of new training configurations for the area, and in the development of local and international policies in countries with similar scenarios.
Objective: to investigate the reasons why kitchen workers in commercial restaurants do not put into practice what they learn about food safety. Methods: exploratory and cross-sectional qualitative study with interviews with 21 professionals related to food safety in commercial restaurants, comprising all hierarchical positions from legislators to kitchen workers. In the exploratory step, the 'commercial restaurants' system, the 'kitchen worker' subsystem, the timeline of sanitary legislation were built and resilience and its variants for food safety were conceptualized. In the transversal step, the technique of thematic content analysis was used to the corpus of interviews in order to identify the meaning cores of the speeches and give rise to non-aprioristic categories of analysis. Sociologist Pierre Bourdieu's Theory of Practice was used for inference and interpretation of social data. Results: 47 reasons for non-compliance with sanitary norms were identified, the most cited being unprepared leadership. The training was characterized by the ineffectiveness of its application methods and content offered, as well as it was observed that the publication of sanitary legislation was relevant to the area, although the modus operandi of the oldest workers in the service has not, on a large scale, followed the proposals brought by such standards. The rethinking of legislation to adjust them to the context of kitchen workers was highlighted as essential for greater compliance with safe practices. The interrelationship between the concepts of risk perception and cleanliness perception was verified. It is believed that the agents involved in the production of meals may present a discrepancy between the assumption and the real knowledge of the cases of food contamination, as well as an “illusion of food safety”. As social and symbolic aspects, the insufficient prospective thinking in relation to the risk of foodborne diseases and the weight of the cultural and affective connection deposited in the primary habitus about culinary and hygienic knowledge to the detriment of the regulations imposed by science stood out. There are clashes over the dominant doxa in this field, as well as the exercise of power and symbolic violence by dominant agents, based on their cultural and educational privileges. For the dominated agents, there was an absence of the right to speak, which prevents dialogue about the conditions of service and the follow-up of safe practices, for fear of reprimands and dismissal. Strategies of resistance to the system of domination based on non-compliance with sanitary norms were recognized. As a final step, it was built a mobile application to assist in the planning and monitoring of resilience in commercial restaurants and a short course addressing the investigated themes. Conclusion: All professionals who work in commercial restaurants need to be involved in decisions about food safety, since sharing opinions to build consensus favors both food safety and the humanization of work relationships. These data can help professionals and researchers in the elaboration of new training configurations for the area, and in the development of local and international policies in countries with similar scenarios.