Navegando por Palavras-chave "Trabalhadores de Cozinha"

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    Percepções de risco de doenças transmitidas por alimentos: desvelando o habitus do trabalhador de cozinha de restaurantes comerciais
    (Universidade Federal de São Paulo (UNIFESP), 2017-08-25) Freitas, Rayane Stephanie Gomes de [UNIFESP]; Stedefeldt, Elke [UNIFESP]; http://lattes.cnpq.br/5590674723055512; http://lattes.cnpq.br/7717879132022004; Universidade Federal de São Paulo (UNIFESP)
    Foodborne Diseases (FBD) outbreaks can be caused by food handlers’ inappropriate behaviors and practices. Food handlers act in the social world as from a habitus, which is forged throughout their lives. Therefore, their risk perception is permeated by social influences. The objectives of this study were: to verify how the habitus of food handlers of commercial restaurants conditions their risk perception regarding the occurrence of FBD; to evaluate the risk perception of FBD in food handlers and related phenomena such as optimistic bias, illusion of control and locus of control; and to understand how life trajectory influences the risk perception of food handlers and good practices. This study has a delineation of mixed methods with a predominantly qualitative character. The main strategies used were ethnography and participant observation, that was carried out in six commercial restaurants, also called microcosm, of two Brazilian cities during 42 days. Data about foodservice infrastructure, location, details about the agents, their speeches, nonverbal communications, interpersonal relationship, work routine and relation with food safety were written in field diaries. It was observed 68 workers. A food handler from each restaurant was selected, composing a sample of six agents, where a Risk Perception Scale (PRE) and a Control Locus Questionnaire (QCI) were applied, which helped to obtain data regarding cognitive illusions. This sample also responded to an open interview on life trajectory and a semi-structured interview on habitus and risk perception. Content analysis of the thematic type was used to elucidate data from the diaries and descriptive analysis was used for interviews. PRE and LCQ were analyzed according to methods already cited in the literature and in the frequency of the responses. The experience and heritage of social class, regional culture, as well as the lack of contact with scientific contents that aim at food safety are components of the kitchen worker's habitus and stand out in everyday practices. Habitus unconsciously dictates how these agents act in the face of the risk of FBD occurrence. Late socializations in environments that adopt good practices, and in which all actors have a similar vision toward food safety, tend to provide agents with a sharper risk perception. We suggest that the permanence in fields where the aspects about the practicality and hurry in the accomplishment of the service, infrastructure, number of employees, the example of employers and employees and the noise seems to be unbalanced, incorporate in the habitus dispositions misaligned to the sanitary norms, which may increase the risk of FBD. Shallow knowledge can be the gateway to cognitive illusions. Social factors have also proved to be significant, since the employer-employee relationship, peer cooperation, management capable of developing a hygienic-sanitary environment, capital from the three sources, and changes in each microcosm emerged in the moments of decision regarding the risks of FBD.