Um olhar sobre a percepção de risco de doenças transmitidas por alimentos (DTAs) entre manipuladores de alimentos : revisão bibliográfica

Abstract

The food handler is considered a major source of contamination during food production. Thus, awareness, high risk perception and training on food hygiene and avoidable and preventable hazards is a very effective tool for the reduction of outbreaks caused by foodborne diseases. Risk perception of the individual involves perspectives of experiences, beliefs and images, causing behaviors to have sources other than scientific knowledge. Therefore, the present work aimed to perform a summary analysis of the evaluative research on the risk perception of manipulators with bibliographic research in the period from 2008 to 2017 in the databases SciELO, LILACS and PUBMED. We selected 12 articles related to the area, where seven analyzed the level of knowledge of food handlers, four, the socioeconomic conditions of food handlers; six, evaluated the presence of courses and training for the manipulators; two, evaluated the microbiological quality in feeding and nutrition units; and two, evaluated the personal hygiene conditions and the behavior of the manipulators. The perceived risk of manipulators when assessed is unsatisfactory, and unsatisfactory when imposed on courses and training. Emphasis is placed on the need for greater attention to the risk perception of the manipulators, so as to guarantee safe food for all within principles that promote food and nutritional security. New studies on the subject are fundamental to characterize the biases that the training counterposes about knowledge about good practices.