Evaluation of the impact of online training on the knowledge and attitudes of food handlers' hygiene

• Autor(a) principal: Garcia Júnior, Élcio Antônio
• Data de Publicação: 2023
• Outros Autores: Rodrigues, Noádia Priscila Araújo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8671192
• topic: Capacitação; Boas práticas de fabricação; Manipulação de alimentos; Capacitación; Buenas prácticas de fabricación; Manipulación de alimentos; Training; Good manufacturing practices; Food handling

Introduction: Food and beverages can transmit diseases when contaminated with pathogenic microorganisms. Food handlers must be educated about hygiene measures and Good Practices. Objective: This study aimed to evaluate the effectiveness of an online training program on food hygiene and safety using a digital platform. Methodology: A questionnaire was applied before and after asynchronous online training through the Google Classroom® platform. Results: Initially, the target audience held 86±1% adequate knowledge and attitudes. After the course, it reached an average of 98±5%. Pre-existing knowledge about food hygiene and safety was satisfactory. However, the digital approach demonstrated efficiency in educating about personal and environmental hygiene and safe food handling, including preparation, thawing, contamination, and vegetable sanitization. Discussion: Online training courses through digital platforms have been shown to be an efficient method for delivering knowledge and modifying attitudes related to food safety and hygiene for food industry professionals. Conclusion: The study also showed that the online training program was effective in delivering content related to storage, cross-contamination, hand hygiene, health of the handler, and handler hygiene.