CONHECIMENTO DOS MANIPULADORES DE ALIMENTOS SOBRE BOAS PRÁTICAS, NO CONTEXTO SARS-CoV-2, NA CIDADE DE PATROCINIO/MG

Abstract

INTRODUCTION: In the 21st century, world society is subjugated to measures of social isolation defined by the World Health Organization as a pandemic. Among the questions about transmission, contamination and ways of preventing the virus, the interrogative in the food area arises. OBJECTIVE: To evaluate the level of knowledge of food handlers regarding good handling practices in the context of SARS-CoV-2. METHODS: This is a cross-sectional descriptive and quantitative study, with 13 food handlers from two Food and Nutrition Units in the municipality of Patrocínio-MG, through a questionnaire to evaluate their previous knowledge about good practices, then a training was given regarding good practices focused on care during the pandemic and after the application of the same questionnaire to evaluate the impact of the guidelines. RESULTS: The results indicate that 92.3% (n=12) are female and 38.46% (n=5) of the workers have completed high school. Of the number surveyed, 92.3% (n=12) had training and 7.7% (n=1) never had it. Knowledge about food contamination and good handling practices in companies I and II had a percentage of 100.0% and 88.05, respectively. CONCLUSION: During the interviews it was observed that most employees, despite having knowledge about the correct practices, continuous training is of extreme need.