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Titre: Occupational risk assessment in school food services : instruments’ construction and internal validation
Auteur(s): Ferreira, Jeane dos Santos
Araújo, Maria da Purificação Nazaré
Barroso, Rosemary da Rocha Fonseca
Botelho, Raquel Braz Assunção
Zandonadi, Renata Puppin
Raposo, António
Han, Heesup
Araya-Castillo, Luis
Ariza-Montes, Antonio
Akutsu, Rita de Cássia Coelho de Almeida
metadata.dc.identifier.orcid: https://orcid.org/0000-0002-8279-4769
https://orcid.org/0000-0003-3427-3288
https://orcid.org/0000-0002-0369-287X
https://orcid.org/0000-0003-0370-3089
https://orcid.org/0000-0002-5286-2249
https://orcid.org/0000-0001-6356-3001
https://orcid.org/0000-0001-7574-3907
https://orcid.org/0000-0002-5921-0753
Assunto:: Alimentação escolar
Riscos ocupacionais
Alimentos - manuseio
Conhecimento
Date de publication: 2022
Editeur: MDPI
Référence bibliographique: FERREIRA, Jeane dos Santos et al. Occupational risk assessment in school food services: instruments’ construction and internal validation. Sustainability, v. 14, n. 3, 1728, 2022. DOI: https://doi.org/10.3390/su14031728. Disponível em: https://www.mdpi.com/2071-1050/14/3/1728. Acesso em: 6 maio 2022.
Abstract: Occupational risk assessment in school food services (SFS) should include factors related to occupational hygiene, physical–functional planning, worker health, and good meal production practices. This study aimed to develop an instrument to assess occupational risk in school food services and perform content validation and semantic evaluation. The research included three steps: (i) instrument’s development; (ii) content validation (Delphi); and (iii) semantic evaluation (focus group). After an extensive literature review, four instruments were developed. The Delphi was validated by the Content Validity Coefficient (CVC), with an agreement greater than 90%. The semantic analysis was performed through four meetings using a focus group. After the content and semantic evaluation, there were four final instruments: Identification of Socioeconomic and Demographic Conditions of Food Handlers and Geographical Mapping of SFS (30 items); Knowledge and Attitudes in Food Hygiene Assessment (33 items); Perception of Occupational Risks (16 items); and Mapping of Occupational Risks in SFS (97 items). Instrument’s content validation and semantic evaluation contributed to constructing and validating forms for analyzing occupational risks and adjusting respondents’ language and sociocultural components.
Licença:: (CC BY)
DOI: https://doi.org/10.3390/su14031728
Collection(s) :Artigos publicados em periódicos e afins

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