Prácticas higiénicas de seguridad alimentaria en manipuladores de alimentos que realizan preparación y venta de alimentos de manera informal vs. formal en una localidad de Bogotá

Abstract

Introduction: Due to the increase in informal work and weak control by regulatory entities and non-compliance with food hygiene standards, highlight the importance of identifying hygienic safety practices implemented by handlers. Objectives: To analyze the hygienic practices carried out by food handlers in the preparation and sale of food informally vs. formally that have food security in the RUU location. Methodology: A cross-sectional exploratory analytical observational study was carried out, with the 223 participants recruited in the study, prior to the signing of an informed consent questionnaire and checklist were completed during July 2019. Results: The level of schooling variable was not comparable between formal (107) and informal (116). In the variable he has carried out training in food handling, not having this training presents a ratio between formal and informal of 1: 5. Likewise, this training at sea periodically has a ratio between formal and informal groups of 1:52 . The training being the source of knowledge base to understand the importance of hygienic practice measures. Discussion: Although the results show best practices in formal workers, there are practices in them that also have a risk of food contamination, all of which are related to the variable composed of 97% hygienic requirements (104), although this group of workers has With the facilities and implements to prevent contamination, an adequate process of storage and control of raw materials is not being carried out.