Risk attitudes in self-service restaurants

• Autor(a) principal: Puppin ZANDONADI, Renata
• Data de Publicação: 2023
• Outros Autores: Assunção BOTELHO, Raquel Braz, Oliveira SÁVIO, Karin Eleonora, AKUTSU, Rita de Cássia, Coelho ARAÚJO, Wilma Maria
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9649
• topic: food contamination; food hygiene; restaurants; contaminação de alimentos; higiene dos alimentos; restaurantes

ObjectiveThe objective of this study is to evaluate the possible forms of food contamination by the costumer during the distribution period. MethodsData collection was performed in 10 food service units in Distrito Federal via direct observation of 12 risk attitudes (n=3,447) between October 2003 and September 2004. The risk attitudes were observed during the peak hour of each restaurant; the sample was systematized for each 5 consumers. The data collection instrument related the possible risk attitudes of the consumers while serving themselves. ResultsThe obtained results demonstrate that there is a probability of contamination of the food by the consumers in restaurants, especially because 96% of the observed individuals did not wash their hands before serving themselves. Furthermore, 50% of the consumers were not concerned with the exclusive use of utensils, while 56% talked about the foods. ConclusionsThe obtained data show that there is a need to improve the consumer’s awareness, especially in self-service restaurants. Food contamination by consumers needs to be prevented in order to avoid food intoxication.