Resumo:As atividades práticas contribuem para o interesse e a aprendizagem em Ciências, especialmente quando investigativas e problematizadoras. Assim, o objetivo foi entender como professores de Ciências do Ensino Fundamental percebem estas atividades, bem como saber se são por eles utilizadas e os motivos para o seu uso/não uso no cotidiano da escola. Para isso, entrevistamos professoras de Ciências, que indicaram raramente utilizar atividades práticas e terem dificuldades nesta utilização. Quando o fazem, é após aulas teóricas, para apenas ilustrar a teoria . Justificam raramente recorrerem a tais atividades pela insegurança, falta de apoio e infraestrutura da escola. As professoras afirmam valorizar as atividades práticas, mas as percebem apenas como complemento para as aulas teóricas. Entendem serem necessárias mais atividades práticas, porém ficam angustiadas por não conseguirem desenvolvê-las nas condições de trabalho. Considerando as dificuldades apontadas, são oferecidas sugestões para se promoverem estas atividades no sistema público de ensino brasileiro.Palavras-chave: Ensino fundamental. Ensino de Ciências. Prática de ensino. Abstract:Practical activities contribute to interest and learning in Science, especially when they require investigation and problematization. So, the goal of the study was to understand how Science teachers in Fundamental Education perceive these activities and also to know if there are applied and the reasons for their use/not use in everyday schooling. The study interviewed Science teachers, who had indicated difficulties and who used practical activities rarely. When they are used, it happens after theoretical study, to illustrate theory only. Teachers justify rarely using these practices because they feel insecure and they do not have school structure and human support. Teachers value practical activities but perceive practical activities only as complementary to theoretical classes. Teachers understand the necessity for more practical activities, but feel anguish because they do not make it happen. The researchers considered difficulties expressed by teachers and give some suggestions to encourage practical activities in Brazilian educational public system.

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Purpose This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry. Design/methodology/approach The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses. Findings The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices. Practical implications The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate. Originality/value It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors’ knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications.

O setor de turismo no Brasil está em expansão devido, principalmente, à inclusão do país na agenda internacional de grandes eventos. Esses eventos são caracterizados pelo aumento da demanda dos turistas e pela procura de serviços relacionados ao setor. O deslocamento dos indivíduos e a maior exposição da população aos alimentos destinados ao pronto consumo em serviços de alimentação contribuem para a incidência de Doenças Transmitidas por Alimentos (DTA). Surtos de origem alimentar, geralmente, estão associados ao conhecimento insatisfatório dos manipuladores em relação às práticas adequadas de higiene em diferentes ramos de serviços de alimentação, inclusive no setor de turismo. Além disso, outros fatores como recrutamento inadequado de pessoal, insuficiente capacitação técnica de gerentes e manipuladores e pouco interesse e comprometimento dos gestores em desenvolver programas da qualidade e segurança dos alimentos, aumentam os riscos à saúde dos consumidores. Por isso, é importante verificar quais as necessidades e dificuldades dessas empresas para caracterizar e direcionar os esforços e diminuir as não conformidades encontradas neste setor. Nesse contexto, o objetivo do trabalho é caracterizar os serviços de alimentação do setor de turismo em relação aos problemas enfrentados pelas empresas no tocante à segurança dos alimentos.Palavras-chave: serviços de alimentação, turismo, segurança dos alimentos, manipuladores de alimentos, recursos humanos. Food safety in food services of the tourism sectorThe tourism sector in Brazil is increasing due mainly to the inclusion of the country in the international calendar of the major events. These events are characterized by an increase in demand by tourists and services related to the sector. The displacement of individuals and the greater exposure of the population to ready-to-eat foods services, contribute to the incidence of Foodborne Diseases (FBD). Usually, foodborne disease outbreaks are associated with unsatisfactory knowledge of the handlers in relation to appropriate hygiene practices in different food services, including the tourism sector. In addition, other factors such as inappropriate recruiting, insufficient technical training of managers and food handlers and little interest and commitment of managers in developing quality programs and food safety, increase the risks to consumer health. Therefore, it is important to verify the needs and difficulties of these companies to characterize and direct efforts and reduce nonconformities found in this sector. In this context, the aim of this study was to characterize the tourism food services in relation to the problems related to food safety in the companies.