Risk Perception of Food Safety by School Food-handlers

An exploratory descriptive study was conducted with a qualitative approach that used focus groups. The objective of this study was to identify the risk perception of food safety by school food-handlers. The results indicated that the food production process has certain inadequacies, including the weak risk perception by the food-handlers regarding the student\u2019s health. The students, the pedagogical team, and the principal contribute to this behaviour, which can affect the quality of the final product\u2014the served meal. The social devaluation of the food-handlers is also discussed. It is necessary to improve the food-handlers\u2019 training sessions, with the purpose of modifying risk perception and to allow the school community to be involved in healthy and safe feeding practices