Occupational Risk Assessment in School Food Services: Instruments’ Construction and Internal Validation

Jeane dos Santos Ferreira, Maria da Purificação Nazaré Araújo, Rosemary da Rocha Fonseca Barroso, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, António Raposo, Heesup Han, Luis Araya-Castillo, Antonio Ariza-Montes and Rita de Cássia Coelho de Almeida Akutsu
Additional contact information
Jeane dos Santos Ferreira: School of Nutrition, Federal University of Bahia, Salvador 40110-150, Brazil
Maria da Purificação Nazaré Araújo: School of Nutrition, Federal University of Bahia, Salvador 40110-150, Brazil
Rosemary da Rocha Fonseca Barroso: School of Nutrition, Federal University of Bahia, Salvador 40110-150, Brazil
Raquel Braz Assunção Botelho: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Renata Puppin Zandonadi: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
António Raposo: CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
Heesup Han: College of Hospitality and Tourism Management, Sejong University, Seoul 05006, Korea
Luis Araya-Castillo: Facultad de Economía y Negocios, Universidad Andrés Bello, Santiago 7591538, Chile
Antonio Ariza-Montes: Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4, 14004 Córdoba, Spain
Rita de Cássia Coelho de Almeida Akutsu: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil

Sustainability, 2022, vol. 14, issue 3, 1-14

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.

Keywords: school food service; occupational risk; food handler; knowledge; attitude (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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