Hygiene and humanization: Breaking the traditional view of food safety

Freitas, Rayane Stephanie Gomes de; Stedefeldt, Elke

doi:10.1016/j.foodres.2019.108944

Cited by 7 publications

(3 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The perception of cleanliness in the work environment and of oneself also acts as a guide for these practices, being shaped in the aforementioned basis and in the referential of dirt and cleanliness (i.e. purification) ancestrally brought by diverse cultures to culminate in what is now understood as hygiene [38,39].…”

Section: Social and Subjective Aspects Of The Kitchen Worker Subsystemmentioning

confidence: 99%

How to Build Food Safety Resilience in Commercial Restaurants?

Freitas¹,

Stedefeldt²

2022

Sustainable Development

Self Cite

View full text Add to dashboard Cite

In this chapter, food safety is portrayed as an intrinsic component of food security and food systems. The objective is to discuss the ‘commercial restaurant’ system and the ‘kitchen worker’ subsystem from the perspective of building resilience in food safety. Relationship maps built for the system and subsystem guide the presentation and discussion of structural, organisational, social and symbolic aspects and elements. Resilience investigation is based on the references of the International Risk Governance Centre Resource Guide on Resilience and current and emerging topics related to food safety, such as risk perception of foodborne diseases, cognitive illusions, sociological aspects, social dimension of taste, humanisation and working conditions and precariousness of work in kitchens. In the final section, a list of recommendations for building resilience in commercial restaurants is presented to help researchers, decision-makers and practice agents apply this concept in their fields of expertise.

show abstract

Section: Social and Subjective Aspects Of The Kitchen Worker Subsystemmentioning

confidence: 99%

How to Build Food Safety Resilience in Commercial Restaurants?

Freitas¹,

Stedefeldt²

2022

Sustainable Development

Self Cite

View full text Add to dashboard Cite

show abstract

“…Therefore, other factors, such as the cognitives, are also of scientific interest once they generate attitudinal ambivalence toward food handling. In this sense, assessment instruments that include risk perception contribute to more robust studies [ 11 , 12 , 13 , 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Reproducibility and Validity of a Self-Administered Food Safety Assessment Tool on Children and Adolescent’s Risk Perception, Knowledge, and Practices

et al. 2023

Self Cite

View full text Add to dashboard Cite

The present study aimed to verify the instrument’s reliability and validity for assessing children and adolescents’ risk perception, knowledge, and food safety practices in the school context. Moreover, it aimed to test the hypothesis that both application methods (paper and pencil (PAPI) and online) are valid. The instrument comprised three questionnaires and followed a strict protocol to combine online and PAPI models, resulting in five application forms. The sample consisted of 439 Brazilian students from 10 to 14 years old (y/o). The results related to reliability and validity indicated that the knowledge questionnaire presented adequate stability and discriminant validity coefficients. The self-reported practices questionnaire obtained acceptable coefficients of stability and internal consistency. Regarding risk perception data, it was observed that students attribute a low probability of Foodborne Diseases (FBD) outbreaks occurrence and low severity of possible symptoms. In addition, students demonstrated insufficient knowledge and inadequate practices on issues related to failures associated with the time and temperature of preparation, storage, and exposure of food, contamination of food, and consumption of unsafe food. In this context, the reproducibility and validity indices need to be interpreted and discussed correctly, and young people in food safety actions are a priority in facing FBD.

show abstract

“…If, on the one hand, employees must be guided about the good practices and have access to the necessary instruments to exercise their activity, on the other hand, companies in the food sector must account for legal adjustments; they must provide medical examinations, equipment for individual protection, uniforms, training and manage all involved processes. However, these dimensions are not always addressed in evaluation instruments 30 . Yet, Health Surveillance (VISA) is in charge of systematically acting to ensure that standards are followed.…”

Section: Introductionmentioning

confidence: 99%

A alimentação coletiva como espaço de saúde pública: os riscos sanitários e os desafios trazidos pela pandemia de Covid-19

Abranches

Oliveira

José

2021

Interface (Botucatu)

View full text Add to dashboard Cite

O manuscrito discute a qualidade higiênica de espaços de comercialização, manipulação e consumo de alimentos à luz dos cuidados necessários à prevenção da contaminação por Sars-CoV-2. O texto chama a atenção para a dimensão sanitária da segurança alimentar, pouco discutida no âmbito da saúde pública, apesar de presente na Política Nacional de Alimentação e Nutrição (PNAN). A relevância desse trabalho é assegurada pelo paralelo traçado entre as condições higienicossanitárias de feiras, supermercados e restaurantes, percebendo-os como espaços de risco de disseminação do novo vírus, as orientações publicadas para a mitigação da Covid-19 e o papel desempenhado pela Vigilância Sanitária (Visa). Por fim, aponta a necessidade de regulamentações que considerem o arcabouço sociocultural dos agentes inseridos no processo e reforça a necessidade da instituição de espaços de diálogos que contribuam para a recodificação do conceito de higiene.

show abstract

Hygiene and humanization: Breaking the traditional view of food safety

Cited by 7 publications

References 11 publications

How to Build Food Safety Resilience in Commercial Restaurants?

How to Build Food Safety Resilience in Commercial Restaurants?

Reproducibility and Validity of a Self-Administered Food Safety Assessment Tool on Children and Adolescent’s Risk Perception, Knowledge, and Practices

A alimentação coletiva como espaço de saúde pública: os riscos sanitários e os desafios trazidos pela pandemia de Covid-19

Contact Info

Product

Resources

About