Análisis de las capacitaciones de higiene para manipuladores de alimentos en servicio de alimentación.
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Date
2022
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Publisher
Universidad de Concepción
Abstract
Introducción: La manipulación inadecuada de los alimentos en los servicios de alimentación puede contribuir a iniciar un brote de enfermedades transmitidas por los alimentos (ETA), sin embargo, esta situación es evitable aplicando una formación eficiente a los manipuladores de alimentos. Por tal motivo, se realizó una revisión de la literatura científica enfocada a determinar la efectividad de la capacitación en higiene para los manipuladores de alimentos. Objetivo: Evaluar la efectividad de las capacitaciones de higiene para manipuladores de alimentos en servicios de alimentación. Metodología: Se realizó una revisión de la literatura entre los meses de mayo y junio del año 2021 en las bases de datos, los criterios de inclusión fueron: Artículos de los últimos 10 años y los criterios de exclusión fueron: Artículos que no estén en idioma inglés o español. Resultados: Se seleccionaron 7 artículos, de los cuales el 70% mostro cambios positivos en cuanto a la mejora del conocimiento, la actitud y la práctica. El 30% restante nos señala otros puntos que se necesitan tener en consideración para lograr cambios significativos con relación a las capacitaciones. Conclusión: La evidencia demuestra que las capacitaciones si fueron efectivas, no obstante, se necesita más evidencia que nos muestre las mejores estrategias para mejorar y así también el cómo evitar las diferentes barreras que se pueden presentar con relación al manipulador y al momento de capacitar.
Introduction: Improper handling of food in food services can contribute to starting an outbreak of foodborne diseases (ETA), however, this situation is avoidable by applying efficient training for food handlers. For this reason, a review of the scientific literature focused on hygiene training was carried out to identify whether their application is effective and to identify the factors and barriers that may affect food handlers. Objective: To evaluate the effectiveness of hygiene training for food handlers in food services. Methodology: A review of the literature was carried out between the months of May and June of the year 2021 in the databases, the inclusion criteria were: Articles from the last 10 years and the exclusion criteria were: Articles that are not in English o Spanish. Results: 7 articles were selected, of which 70% showed positive changes in terms of improving knowledge, attitude, and practice. The remaining 30% points out other points that need to be taken into consideration to achieve significant changes in relation to training. Conclusion: The evidence shows that the training was effective, however, more evidence is needed to show us the best strategies to improve and how to avoid the different barriers that can arise in relation to the manipulator and at the time of training.
Introduction: Improper handling of food in food services can contribute to starting an outbreak of foodborne diseases (ETA), however, this situation is avoidable by applying efficient training for food handlers. For this reason, a review of the scientific literature focused on hygiene training was carried out to identify whether their application is effective and to identify the factors and barriers that may affect food handlers. Objective: To evaluate the effectiveness of hygiene training for food handlers in food services. Methodology: A review of the literature was carried out between the months of May and June of the year 2021 in the databases, the inclusion criteria were: Articles from the last 10 years and the exclusion criteria were: Articles that are not in English o Spanish. Results: 7 articles were selected, of which 70% showed positive changes in terms of improving knowledge, attitude, and practice. The remaining 30% points out other points that need to be taken into consideration to achieve significant changes in relation to training. Conclusion: The evidence shows that the training was effective, however, more evidence is needed to show us the best strategies to improve and how to avoid the different barriers that can arise in relation to the manipulator and at the time of training.
Description
Tesis presentada para optar al título de Nutricionista.
Keywords
Higiene, Manipulación de alimentos