Why do kitchen workers not practice what they learn about food safety?

Area of Science:

• Food Safety
• Public Health
• Occupational Training

Background:

• Food contamination in commercial restaurants is linked to kitchen worker training quality.
• Leaders face daily challenges in applying food safety practices (FSP).
• Noncompliance with FSP is widespread, influenced by training and kitchen environment factors.

Purpose of the Study:

• Characterize current FSP training in commercial restaurants.
• Discuss reasons for kitchen worker noncompliance with FSP.
• Identify potential improvements for food safety.

Main Methods:

• Analysis of 21 professional interviews using Bardin's content analysis.
• Data categorized into legislators/entities, teachers, and agents of practice.
• Exploration of social aspects using Bourdieu and Foucault concepts.

Main Results:

• Current training is ineffective due to application methods, content, leadership approach, and assumptions about worker knowledge.
• Forty-seven reasons for noncompliance were identified.
• Unprepared leadership and perceived lack of constant surveillance were the most cited reasons.

Conclusions:

• Improving food safety requires addressing the complexity of FSP noncompliance factors.
• Leadership preparedness and consistent oversight are crucial for enhancing FSP.
• Shared responsibility among all restaurant personnel is essential for effective food safety.