PSYCHOSOCIAL ASPECTS OF WORK AND INFLUENSES ON FOOD SAFETY BEHAVIOR AMONG FOOD HANDLERS IN NORTHEAST BRAZIL
Food handlers, Training, Food Hygiene, Food Safety
Foodborne diseases are a serious public health problem and food handlers play a key role in their transmission. The objective of this study was to characterize the work process and professional identity of food handlers in order to understand the beliefs and behavior surrounding the activity. We evaluated 16 food handlers participating I professional qualification training at the Barreira Roxa Hotel and Tourism School in Rio Grande do Norte state, Northeast Brazil, from January to July 2010. Data were collected using a semi-structured questionnaire containing questions regarding sociodemographic aspects and professional training. Wew found that 88.8 of participants gad no technical training for the role performed, 78% had completed high school and 57% worked in the supermarkets as sales promoters. The results identified employees without professional or educational growth working in the food sector. Aspects related to schooling level, function and professional training are potential demographic indicators of change in professional habits and learning. As such, there is a need for training programs combined with different activities that contribute to safe food production. These notions reinforce the importance of understanding the nature of sociodemographic aspects and their patterns for this class of workers, a highly relevant concept for understanding the process of safe food production.