TRAINING OF FOOD HANDLERS IN A HOTEL: TOOL FOR PROMOTION OF THE FOOD SAFETY

doi: 10.1111/jfs.12116 This paper aims to evaluate a methodology for training food handlers using a didactic material (booklet) developed to be used as a tool in further training ses-sions in the hotel sector. Microbiological indicators, such as mesophilic aerobic bacteria, coliforms at 35 and 45C were tested in utensils, adornments, food handler hands and ready-for-consumption foods, in adverse conditions and routine tasks in an industrial kitchen environment. The results of the microbio-logical analyses clearly demonstrated the need for constant vigilance in order to obtain safe food, besides providing examples to be inserted into teaching materi-als, such as a guidebook, focusing on handlers who work in hotels, with the advan-tage of approaching examples of the routine of these establishments. PRACTICAL APPLICATIONS Food handler education in hotels should be compulsory part of a food safety program. In this study, presented are the development of a methodology using practical examples from daily activities of the employers and results of laboratory analysis. Easy understanding was observed among all the food handlers and improvements were observed after the implementation of the method. The meth-odology can be adopted in any hotel food service, without any extra economical cost