Avaliação do conhecimento, atitude e prática dos manipuladores de alimentos das escolas municipais de Cuiabá-MT

• Autor(a) principal: Ferreira, Vanessa Kasy Gomes
• Data de Publicação: 2018
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/247
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Manipuladores de alimentos; Conhecimentos; Atitudes; Práticas; Doenças transmitidas por alimentos; Food handlers; Knowledge; Attitudes; Practices; Foodborne diseases

The knowledge, attitudes and practices of the food handlers of municipal schools of Cuiabá - MT were analyzed. The present study was characterized as transversal and was carried out in municipal schools served by the National School Feeding Program (PNAE). In the study 10 schools were distributed, distributed in 4 regional ones, being 2 schools in the North, 3 schools in the South, 3 schools in the East and 2 schools in the West. The participants in this research were the food handlers of the selected schools. Two structured forms were applied to the manipulators, one about the socioeconomic and professional profile of the same and another questionnaire evaluating knowledge, attitudes and practices self-reported (CAP) about food safety. The CAP used was developed based on the form elaborated by BAS et al. (2006) and SHARIF and AL-MALKI (2010). With the CAP evaluation it was possible to observe a median knowledge, but positive attitudes and good self-reported practices. As for knowledge, there was an average percentage of correct answers of 61.25%. In relation to the attitudes, the mean accuracy was 82.9%. The average percentage of self-reported practices was 73.13%. With this, it was concluded that, in general, the manipulators had the level of attitudes and practices superior to that of knowledge. Thus, periodic training is important, since it improves the knowledge of the manipulators about Good Practices, which contributes to the acquisition of adequate habits and, consequently, better hygienic-sanitary conditions of meals.