Why do kitchen workers not practice what they learn about food safety?. (May 2022)

• Record Type: Journal Article
• Authors: De Freitas, Rayane Stephanie Gomes; Stedefeldt, Elke
• Is Part Of: Food research international. Volume 155(2022)
• Publication Date: 2022-05
• Subjects: Foodborne diseases -- Food safety -- Restaurants -- Food handlers -- Risk; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111114
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Qualitative research using sociological theories. The professionals' speeches from a range of hierarchical positions were analyzed. Unprepared leadership was the reason most cited by respondents. Constant surveillance does not promote kitchen workers' food safety autonomy. Suggestions for improving training are listed. Abstract: The level of contamination of food produced in commercial restaurants is directly related to the quality of training provided to kitchen workers. Leaders, who are responsible for food safety training, face the obstacle of food safety practices (FSP) daily application. However, noncompliance with FSP permeates both the problematization about training, and other influential elements in the kitchen environments. This study aims to characterize the current training in FSP, discuss the reasons that lead to noncompliance with FSP by kitchen workers in commercial restaurants, and indicate possible ways for improvements in food safety in this field. Twenty-one professionals' interviews were analyzed according to Bardin's content analysis method. The analyzes were carried out from three groups: legislators/entities, teachers and agents of practice (all professionals directly involved in daily food preparation). Sociological concepts described by Pierre Bourdieu and Michel Foucault grounded the exploration of the social aspects. The current training is characterized by the ineffectiveness of the application methods and content offered, the type of approach used by the nutritionist or leader responsible for its effectiveness, and leadership assumptions about the knowledge of FSP by kitchen workers. Forty-seven reasons for noncompliance with sanitary regulations were identified. Unprepared leadership and the perception of an absence of constant surveillance of kitchen workers stood out as the first and second most cited reasons. The multiplicity of factors indicates this theme's complexity and shows that every person involved in commercial restaurants needs to be responsible for FSP. Addressing the challenges using the possible pathways of food safety could potentially improve compliance with food safety practices.