RESUMO
The level of contamination of food produced in commercial restaurants is directly related to the quality of training provided to kitchen workers. Leaders, who are responsible for food safety training, face the obstacle of food safety practices (FSP) daily application. However, noncompliance with FSP permeates both the problematization about training, and other influential elements in the kitchen environments. This study aims to characterize the current training in FSP, discuss the reasons that lead to noncompliance with FSP by kitchen workers in commercial restaurants, and indicate possible ways for improvements in food safety in this field. Twenty-one professionals' interviews were analyzed according to Bardin's content analysis method. The analyzes were carried out from three groups: legislators/entities, teachers and agents of practice (all professionals directly involved in daily food preparation). Sociological concepts described by Pierre Bourdieu and Michel Foucault grounded the exploration of the social aspects. The current training is characterized by the ineffectiveness of the application methods and content offered, the type of approach used by the nutritionist or leader responsible for its effectiveness, and leadership assumptions about the knowledge of FSP by kitchen workers. Forty-seven reasons for noncompliance with sanitary regulations were identified. Unprepared leadership and the perception of an absence of constant surveillance of kitchen workers stood out as the first and second most cited reasons. The multiplicity of factors indicates this theme's complexity and shows that every person involved in commercial restaurants needs to be responsible for FSP. Addressing the challenges using the possible pathways of food safety could potentially improve compliance withfood safety practices.
Assuntos
Manipulação de Alimentos , Inocuidade dos Alimentos , Manipulação de Alimentos/métodos , Humanos , RestaurantesRESUMO
In the face of the COVID-19 pandemic, the commercial restaurant sector is struggling to organize itself. Resilience is crucial for a system to be able to respond adequately to events of this magnitude, and is aimed at the recovery and adaptation of the concerned sector in view of the adversities. In the commercial restaurant sector, resilience efforts are primarily intended to protect the health of both those who consume food and those who produce it. Amid the creative initiatives of individuals within their workplaces, restaurants, even unconsciously, seek to build resilience in the pandemic by applying the food safety practices recommended by the sanitary legislation and remaining economically active. Targeting public health preparedness, in this letter, we present an overview of the stages of resilience and their interaction with the COVID-19 pandemic in the context of commercial restaurants.
Assuntos
Infecções por Coronavirus , Manipulação de Alimentos , Inocuidade dos Alimentos , Pandemias , Pneumonia Viral , Saúde Pública , Restaurantes , Betacoronavirus , COVID-19 , Comércio , Infecções por Coronavirus/epidemiologia , Infecções por Coronavirus/virologia , Contaminação de Alimentos , Doenças Transmitidas por Alimentos , Planejamento em Saúde , Humanos , Pneumonia Viral/epidemiologia , Pneumonia Viral/virologia , SARS-CoV-2RESUMO
Despite efforts at various levels, foodborne diseases are an extremely relevant global public health issue. This letter emphasizes the differences between the hygienist approach and the concept of sanitary risk in order to stimulate insights for researchers and decision-makers on the necessary changes in the working, training, and education modes of all agents involved in food production in the face of the new and old challenges in the food safety field.
Assuntos
Manipulação de Alimentos/normas , Inocuidade dos Alimentos/métodos , Doenças Transmitidas por Alimentos/prevenção & controle , Higiene/normas , Humanos , Saúde PúblicaRESUMO
The number of foodborne diseases has increased in all continents, and efforts must be made to control this urgent and expressive public health problem. This article aims to present and discuss situations related to the compliance and noncompliance of food safety practices (FSPs) in light of Bourdieu's social theory. This qualitative study was conducted in commercial restaurants in two cities in São Paulo, Brazil. Participant observation was used in the restaurants, and notes referring to the kitchen workers and their bosses' work processes were registered in field journals. Thematic type content analysis was used to determine the meaning cores of field journals. It was found that aspects inherent to convenience and haste at work, deficient infrastructure, lack of employees, negative boss examples, exposure to noise, and body pain experienced by workers can contribute to noncompliance of FSPs and consolidate in the habitus and practical sense some dispositions that can increase the risk of foodborne diseases. This study highlights the necessity of creating environments that address food safety, which means being able to perform a service properly.
Assuntos
Contaminação de Alimentos/análise , Inocuidade dos Alimentos , Doenças Transmitidas por Alimentos/prevenção & controle , Brasil , Coleta de Dados , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Higiene , Modelos Teóricos , Ruído , Saúde Ocupacional , Dor , Pesquisa Qualitativa , Restaurantes , Risco , Medição de Risco , Condições Sociais , TrabalhoRESUMO
Restaurant workers, whether aware of this or not, may be responsible for spreading Foodborne Diseases (FBD) to consumers. The purpose of this article is to demonstrate how the knowledge of the risk of FBD can become a gateway to risk perception and cognitive illusions, and how the habitus acts in guiding work practices. The research uses a mixed-methods design with qualitative approach. A study was conducted in six food services during 42â¯days, which had participatory observation as central method. A Risk Perception Scale and a Locus of Control Questionnaire were applied, helping to obtain data relative to cognitive illusions. It was identified that in the absence of food safety knowledge, risk was not identified by the workers and the action was conditioned by the habitus or by the constructions of common sense, while in the presence of knowledge, although shallow, risk was perceived and cognitive illusions emerged. A relationship between the many years of work, inefficient training and the protection granted by objects in the presence of cognitive illusions is discussed. Workers who do not possess scientific knowledge need to go through consistent training that, beyond biological and hygiene-related content, encompass concepts interwoven with risk perception and the habitus.