Resumen

BREGOLIN, Júlia; ZANIN, Laís; STEDEFELDT, Elke  y  VENZKE, Janaína. FOOD SAFETY CULTURE: CONCEPT AND ELEMENTS FOR THE PRACTICE OF PROFESSIONALS WORKING IN FOOD COMPANIES. Acta Port Nutr [online]. 2021, n.26, pp.38-44.  Epub 06-Ene-2022. ISSN 2183-5985.  https://doi.org/10.21011/apn.2021.2606.

Foodborne diseases are a global public health concern and the causes are directly related to inappropriate food-handling practices. The understanding of food safety culture concept and the positive culture modification of a given food service are related to the possibility of reducing the risk of foodborne diseases. The purpose of this study was to present through a narrative review the concept and elements of food safety culture and to approach the theme to the professional practice of people who are responsible for food services. Food safety culture is the aggregation of learned and shared attitudes, values and beliefs contributing to the hygiene behaviors in a particular food-handling environment. Its main elements are management systems, leadership, communication, commitment, environment, and risk perception.

Palabras clave : Working Environment; Communication; Food safety; Leadership; Nutrition; Food service.

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