Why do kitchen workers not practice what they learn about food safety?

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 withfood safety practices.

Keywords: Food handlers; Food safety; Foodborne diseases; Restaurants; Risk.