Journal of Advances in Food Science & Technology

The purpose of this study was to evaluate the Prerequisite Program (PRP) and the practices followed in loco by the food handlers in three sections of a hypermarket, namely, butcher’s, charcuterie and fishery, as well as their level of knowledge, attitudes and practices (KAP) in food hygiene and safety through the application of questionnaires. We also intended to relate the results to the training and professional experience, as well as demographic characteristics such as gender, age and education level.

Even though a PRP and HACCP plans were implemented in the hypermarket, some non-conformities concerning hygiene, temperature control, maintenance status of some equipment and records were found in the three sectors studied. Regarding the in loco evaluation of good personal hygiene and manufacturing practices followed by food handlers, common failures were observed in the three sections studied, namely clothing (incorrect placement of the cap and the use of adornments and jewelry), not frequent hand washing during peak flow of customers, the use of cleaning and disinfecting products not indicated in the Hygienization Plan, and the use of textile fabrics.

Concerning KAP, in most situations no significant differences were found between the results obtained and the demographic characteristics of the food handlers. A high number of wrong answers were observed on topics related to microbiological knowledge and on some attitudes and hygiene practices. Furthermore, differences between perceived practices and in loco observed practices were sometimes stated, indicating the importance of checking food operators’ procedures and behavior periodically.