Improvement of food safety in school meal service during a long-term intervention period: a strategy based on the knowledge, attitude and practice triad

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dc.contributor.authorCunha, Diogo Thimoteo da [UNIFESP]
dc.contributor.authorFiorotti, Rose Magda
dc.contributor.authorBaldasso, Juliana Garcia
dc.contributor.authorSousa, Maricy de
dc.contributor.authorFontanezi, Nathalia Moretti
dc.contributor.authorCaivano, Simone
dc.contributor.authorStedefeldt, Elke [UNIFESP]
dc.contributor.authorRosso, Veridiana Vera de [UNIFESP]
dc.contributor.authorRubim Camargo, Maria Cristina
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionPrefeitura Municipal Sao Caetano do Sul
dc.contributor.institutionInst Nutra & Viva
dc.date.accessioned2016-01-24T14:34:48Z
dc.date.available2016-01-24T14:34:48Z
dc.date.issued2013-12-01
dc.description.abstractThe objective of the present study was to evaluate the development of food safety scores in school meal services during the application of a systematic intervention based on the knowledge, attitude and practice triad. A total of 68 public schools were included in the study. School meal services were assessed every three months with a checklist, which resulted in eight evaluations over two years. A program was developed and implemented in all the schools during this period that was comprised of three steps: 1) theoretical training, 2) implementation of action plans in situ and 3) weekly visits to motivate food handlers and monitor good practices. These steps were designed to promote changes in the attitudes and practices of food handlers. An ascending linear function was observed for the school meal services' general adequacy percentage over time. Positive developments were also observed regarding buildings and facilities, processes and procedures, distribution of meals, integrated pest management, water control, controls and records, health and safety of employees and equipment and utensils. Our results suggest that the proposed intervention strategy performs well in making school meal services conform to good practices and that strategies in this context should be permanent and continuous. (C) 2013 Elsevier B.V. All rights reserved.en
dc.description.affiliationUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Santos, Brazil
dc.description.affiliationPrefeitura Municipal Sao Caetano do Sul, Sao Caetano do Sul, Brazil
dc.description.affiliationInst Nutra & Viva, Santana de Parnaiba City, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Santos, Brazil
dc.description.sourceWeb of Science
dc.format.extent662-667
dc.identifierhttp://dx.doi.org/10.1016/j.foodcont.2013.06.003
dc.identifier.citationFood Control. Oxford: Elsevier B.V., v. 34, n. 2, p. 662-667, 2013.
dc.identifier.doi10.1016/j.foodcont.2013.06.003
dc.identifier.issn0956-7135
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/37037
dc.identifier.wosWOS:000324153300061
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Control
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.subjectTrainingen
dc.subjectFood safetyen
dc.subjectFood serviceen
dc.subjectFood safety managementen
dc.subjectTime seriesen
dc.subjectSchool mealsen
dc.titleImprovement of food safety in school meal service during a long-term intervention period: a strategy based on the knowledge, attitude and practice triaden
dc.typeinfo:eu-repo/semantics/article
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