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Introduction: Foodborne diseases (FBD) occur due to inadequate food handling; therefore, studies to evaluate the hygienic-sanitary aspects of food production are important. Objective: To evaluate the knowledge, attitudes, self-reported practices (KAP), and risk perception of DTHA from the perspective of food handlers in food services. Method: Questionnaires were administered through interviews, containing questions about the sociodemographic profile, KAP, and the risk perception of DTHA. The sample consisted of 30 handlers from 20 small food service establishments in Laranjeiras do Sul-PR. All participants signed an informed consent form. Results: Only 66.7% of the participants had participated in Good Practices training. The general average of knowledge was 84.7%, which was considered sufficient. All attitudes evaluated were above 70.0% for positive attitudes. Some handlers had negative attitudes toward hand hygiene (26.7%), food thawing (10.0%), and fruits and vegetables sanitation (10.0%). The interviewees showed adequate practices for most questions and inadequate practices, mainly for thawing (53.3%), wearing a uniform (20.0%), and temperature of perishable foods (10.0%). Handlers had a low-risk perception of DTHA in the food handled by them (93.3%), as well as for thawing at room temperature (53.4%) and use of non-potable water (30.0%). Conclusions: Knowledge and attitude were not translated into practice. It is necessary to conduct training in good practices to improve the knowledgeof food handlers about the correct handling of food and, above all, to increase risk perception and motivate positive attitudes and appropriate practices to produce safe food.
Leandro et al. (Tue,) studied this question.