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Conhecimentos, atitudes e práticas de higiene e segurança alimentar
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Abstract(s)
O sistema de catering hospitalar é considerado, como um dos mais complexos de todo o setor hoteleiro, e as questões de higiene e segurança alimentar (HSA) assumem particular relevância, uma vez que se destina a servir uma população que se encontra potencialmente mais vulnerável aos riscos microbiológicos e nutricionais.
O principal objetivo deste estudo foi caracterizar o nível conhecimentos, atitudes e práticas sobre HSA, de profissionais de saúde numa unidade hospitalar. Trata-se de um estudo descritivo, exploratório, de corte transversal, que decorreu entre fevereiro e abril de 2017, através da aplicação dum questionário composto por 43 perguntas, divididas em cinco secções: A – Informação geral, B – Conhecimentos, C – Atitudes, D – Práticas e E – Outras.
Participaram no estudo 318 profissionais de saúde, 111 assistentes operacionais (AO) e 207 enfermeiros (E). Os resultados obtidos revelaram que mais de 75% dos AO possui um nível de conhecimentos em HSA insuficiente sendo que, para o grupo de E, o mesmo foi observado em praticamente 50% dos profissionais sobretudo devido à falta de conhecimentos sobre temperaturas de conservação e manutenção de alimentos. No que respeita às atitudes relativas a práticas de higiene alimentar, higiene pessoal e riscos associados, observou-se que pelo menos 50% dos E obteve um valor médio superior ao cut-off definido, o mesmo só se verificando para 25% dos AO. Contudo, somente 25% dos profissionais apresentou as melhores práticas, como medida de prevenção e controlo de infeções alimentares. Não foram encontradas diferenças estatisticamente significativas para os valores médios obtidos em cada secção e as variáveis idade, habilitação académica, experiência profissional e a formação em HSA, quer dos AO quer dos E. No grupo de E foram encontradas associações positivas para a idade (rpb=0,137, p=0,049), experiência profissional (rpb=0,148, p=0,033) e as atitudes auto reportadas por estes profissionais, indicando que as melhores atitudes tendem a ser observadas nos E de classes etárias mais elevadas e com mais tempo de serviço. A formação prévia em HSA, revelou também uma associação positiva para o nível de conhecimentos dos E (rpb=-0,324, p=0,019), sendo que um nível de conhecimentos mais elevado indicou ser promotor das melhores atitudes auto reportadas, por parte deste grupo de profissionais (rp=0,304, p<0,01).
Este estudo evidenciou, não só uma generalizada falta de conhecimentos sobre HSA, como também revelou algumas atitudes e práticas auto reportadas, que podem expor os utentes a maior risco de DOA. Estes resultados vêm reforçar a necessidade de envolver os profissionais de saúde, nomeadamente AO e E, em programas de formação sobre HSA, já que estes estão frequentemente envolvidos em funções relacionadas com a receção, manipulação e distribuição de alimentos. Por outro lado, estes profissionais podem também desempenhar um papel importante, funcionando como agentes de educação e promoção de boas práticas, contribuindo para a prevenção e controlo das DOA, em particular sobre os seus riscos e modos de transmissão.
Hospital food service systems are considered one of the most complicated production processes in all the hospitality sector, and hygiene and food safety issues assume a particularly relevant role, as they intended to serve a population that is potentially more vulnerable to microbiological and nutritional risk. The aim of this study was to assess the level of knowledge, attitudes and practices in hygiene and food safety (HFS) of health professionals (HP) in a major hospital unit. This is a descriptive, exploratory and transversal study, conducted from February to April 2017 and data were collected through a structured questionnaire, composed by 43 questions, covering 5 major section (A – general information; B – knowledge; C –common practices; and E – others). A sample of 318 HP, of which, 111 allied health professionals (AHP) and 207 nurses (N), were involved. The results reveals insufficient HFS knowledge on both HP’s groups, with higher incidence on AHP with over 75% in comparison to almost 50% of N, mainly due to the misunderstanding on maintenance and food conservation temperatures. Despite showing at least 50% of the N and 25% of the AHP, with results over the cut-off defined for food and personal hygiene as well as all associated risks section, only 25% on both HP’s groups, reflect full knowledge of best practices towards control and prevention of food infections. Although no significant statistically differences were found regarding age, academic qualification, professional experience and HFS training to justify mean values obtained in each section on either groups, the study finds positive associations between age (rpb=0,137; p=0,049), professional experience (rpb=0,148, p=0,033) and the self-assessed attitudes reported on N group, indicating that best standards tend to be observed in older and more experienced professionals. Another positive association in group N is found for elements with previous HFS specific training (rpb=-0,324; p=0,019) to the adoption of best practices regarding nourishment and personal hygiene and its associated risks (rp=0,304; p<0,01). This study showed, not only a generalized lack of knowledge of HFS, as also revealed some self reported attitudes and practices, which may expose users to higher risk of DOA. The results reinforce the need to engage all HP, namely AHP and N, in HFS training programs, as these professionals are frequently involved in the reception, manipulation and distribution of food to patients and other users of these catering systems. Such approach, and the awareness of the risks and transmission patterns, will allow these professionals to act, not only as educational agents, but also as promoters of best practices and standards becoming important role-players in the prevention and control of food-borne diseases.
Hospital food service systems are considered one of the most complicated production processes in all the hospitality sector, and hygiene and food safety issues assume a particularly relevant role, as they intended to serve a population that is potentially more vulnerable to microbiological and nutritional risk. The aim of this study was to assess the level of knowledge, attitudes and practices in hygiene and food safety (HFS) of health professionals (HP) in a major hospital unit. This is a descriptive, exploratory and transversal study, conducted from February to April 2017 and data were collected through a structured questionnaire, composed by 43 questions, covering 5 major section (A – general information; B – knowledge; C –common practices; and E – others). A sample of 318 HP, of which, 111 allied health professionals (AHP) and 207 nurses (N), were involved. The results reveals insufficient HFS knowledge on both HP’s groups, with higher incidence on AHP with over 75% in comparison to almost 50% of N, mainly due to the misunderstanding on maintenance and food conservation temperatures. Despite showing at least 50% of the N and 25% of the AHP, with results over the cut-off defined for food and personal hygiene as well as all associated risks section, only 25% on both HP’s groups, reflect full knowledge of best practices towards control and prevention of food infections. Although no significant statistically differences were found regarding age, academic qualification, professional experience and HFS training to justify mean values obtained in each section on either groups, the study finds positive associations between age (rpb=0,137; p=0,049), professional experience (rpb=0,148, p=0,033) and the self-assessed attitudes reported on N group, indicating that best standards tend to be observed in older and more experienced professionals. Another positive association in group N is found for elements with previous HFS specific training (rpb=-0,324; p=0,019) to the adoption of best practices regarding nourishment and personal hygiene and its associated risks (rp=0,304; p<0,01). This study showed, not only a generalized lack of knowledge of HFS, as also revealed some self reported attitudes and practices, which may expose users to higher risk of DOA. The results reinforce the need to engage all HP, namely AHP and N, in HFS training programs, as these professionals are frequently involved in the reception, manipulation and distribution of food to patients and other users of these catering systems. Such approach, and the awareness of the risks and transmission patterns, will allow these professionals to act, not only as educational agents, but also as promoters of best practices and standards becoming important role-players in the prevention and control of food-borne diseases.
Description
Keywords
Segurança alimentar Doenças de origem alimentar Hospitais Profissionais de saúde Formação Food safety Food-borne diseases Hospitals Health professionals Training