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|Title:||Food safety knowledge and training participation are associated with lower stress and anxiety levels of Brazilian food handlers|
|Authors:||Cunha, Diogo Thimoteo da [UNIFESP]|
Taddeo Cipullo, Marcos Alberto [UNIFESP]
Stedefeldt, Elke [UNIFESP]
Rosso, Veridiana Vera de [UNIFESP]
Universidade Federal de São Paulo (UNIFESP)
|Citation:||Food Control. Oxford: Elsevier B.V., v. 50, p. 684-689, 2015.|
|Abstract:||The objectives of this study were: 1) identify the state anxiety, trait anxiety levels and perceived stress levels of food handlers and; 2) Verify the association of these scores with food safety variables like: food safety knowledge, attitudes, practices and with job characteristics. This study involved 183 randomly selected food handlers from different food businesses in Santos city, Brazil, as follows: street food kiosks, beach kiosks, restaurants, hospitals and school meal services. To evaluate knowledge, attitudes and self-reported practices, a structured questionnaire was used. Observed practices were evaluated using a checklist. the State Trait Anxiety Inventory - STAI was applied to assess the levels of state and trait anxiety with a score range from 10 to 80. To evaluate stress the Perceived Stress Questionnaire - PSQ was used with a score range from zero to one. Food handlers presented 39.22; 10.1 (mean; standard deviation) of state anxiety score, 39.58; 9.6 of trait anxiety score and a perceived stress score of 0.36; 0.09. Observed practices presented a weak negative correlation with state anxiety (r = 0.26; p = 0.014) but not with. trait anxiety (r = -0.18; p = 0.09) and stress (r = 0.03; p = 0.78). Using generalized linear models were observed that a higher stress level, trait anxiety and state anxiety were found in food handlers who do not participated in food safety training and with lower knowledge scores of food safety. These findings show that training can not only improve knowledge but possibly empower food handlers, increase their self-efficacy and reduce anxiety and stress levels. (C) 2014 Elsevier Ltd: All rights reserved.|
|Appears in Collections:||Em verificação - Geral|
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