Título :	Occupational risk assessment in school food services : instruments’ construction and internal validation
Autor :	Ferreira, Jeane dos Santos Araújo, Maria da Purificação Nazaré Barroso, Rosemary da Rocha Fonseca Botelho, Raquel Braz Assunção Zandonadi, Renata Puppin Raposo, António Han, Heesup Araya-Castillo, Luis Ariza-Montes, Antonio Akutsu, Rita de Cássia Coelho de Almeida
metadata.dc.identifier.orcid:	https://orcid.org/0000-0002-8279-4769 https://orcid.org/0000-0003-3427-3288 https://orcid.org/0000-0002-0369-287X https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-5286-2249 https://orcid.org/0000-0001-6356-3001 https://orcid.org/0000-0001-7574-3907 https://orcid.org/0000-0002-5921-0753
Assunto::	Alimentação escolar Riscos ocupacionais Alimentos - manuseio Conhecimento
Fecha de publicación :	2022
Editorial :	MDPI
Citación :	FERREIRA, Jeane dos Santos et al. Occupational risk assessment in school food services: instruments’ construction and internal validation. Sustainability, v. 14, n. 3, 1728, 2022. DOI: https://doi.org/10.3390/su14031728. Disponível em: https://www.mdpi.com/2071-1050/14/3/1728. Acesso em: 6 maio 2022.
Abstract:	Occupational risk assessment in school food services (SFS) should include factors related to occupational hygiene, physical–functional planning, worker health, and good meal production practices. This study aimed to develop an instrument to assess occupational risk in school food services and perform content validation and semantic evaluation. The research included three steps: (i) instrument’s development; (ii) content validation (Delphi); and (iii) semantic evaluation (focus group). After an extensive literature review, four instruments were developed. The Delphi was validated by the Content Validity Coefficient (CVC), with an agreement greater than 90%. The semantic analysis was performed through four meetings using a focus group. After the content and semantic evaluation, there were four final instruments: Identification of Socioeconomic and Demographic Conditions of Food Handlers and Geographical Mapping of SFS (30 items); Knowledge and Attitudes in Food Hygiene Assessment (33 items); Perception of Occupational Risks (16 items); and Mapping of Occupational Risks in SFS (97 items). Instrument’s content validation and semantic evaluation contributed to constructing and validating forms for analyzing occupational risks and adjusting respondents’ language and sociocultural components.
Licença::	(CC BY)
DOI:	https://doi.org/10.3390/su14031728
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