Evaluation Of The Training Of Food Handlers After Food Poisoning Infection In A University Restaurant

The training developed with the staff of the Student Food Service of a University Restaurant was evaluated in December 2014, by surveying the situation of Good Manufacturing Practices, analyzing the level of knowledge of food handlers and verifying changes in the behavior and attitudes when handling food. The study evidenced that the training did not satisfactorily increase the level of knowledge of the food handlers on Good Manufacturing Practices; nevertheless, it influenced the adoption of more appropriate behaviors and practices, suggesting that there may be other reasons for the adoption of these measures, such as the recognition and valorization of employees and thus, the training may have functioned as a measure to encourage them.