Artigo de periodico

Organizational factors and safe food handling by food service workers: a scoping review protocol (2023)

• Authors:
  • Nascimento, Letícia Guimarães Perdomo
  • Ferreira, Silvana Margarida Benevides
  • Longhi, Fabiana Gulin
  • Takahashi, Juliana Akie
  • Püschel, Vilanice Alves de Araújo
  • Silva, Ageo Mario Candido da
  • Cunha, Diogo Thimoteo da
• USP affiliated authors: LONGHI, FABIANA GULIN - EE ; TAKAHASHI, JULIANA AKIE - EE ; PÜSCHEL, VILANICE ALVES DE ARAUJO - EE
• Unidade: EE
• DOI: 10.11124/jbies-22-00194
• Subjects: DOENÇAS TRANSMITIDAS POR ALIMENTOS; MANIPULAÇÃO DE ALIMENTOS; SERVIÇOS DE ALIMENTAÇÃO; TRABALHADORES
• Language: Inglês
• Abstract: Objective: The objective of this scoping review is to explore and map the scientific evidence on organizational factors related to safe food handling by food service workers to prevent foodborne disease. Introduction: According to the World Health Organization, more than 600 million people become ill each year due to foodborne diseases. Improper food handling is one of the main causes of such diseases. Despite the growing literature on safe food handling, many studies focus on assessing and discussing cognitive variables, such as food safety knowledge. This indicates a need to study this topic from a new perspective, for example, through its organizational factors. Inclusion criteria: The review will include quantitative and qualitative studies on food handlers (ie, individuals who have direct or indirect contact with food during their professional duties) working in food services (ie, institutional or commercial establishments). Food handlers involved in industrial processing, planting, harvesting, or working on the street (street food) or in the home will be excluded. Eligible studies will explore the organizational factors of safe food handling that influence employee behavior regarding food production. Methods: This review will use the JBI methodology for scoping reviews to identify published and unpublished studies in all languages, with no date limit. The following databases will be searched: Scopus, CINAHL, Embase, Web of Science, MEDLINE, PsycINFO, and Food Science and Technology Abstracts. A structured search for gray literature will also be conducted. Titles, abstracts, and full texts of articles will be screened by 2 independent reviewers for inclusion, with discrepancies resolved by a third reviewer. Data will be extracted using a standardized form. The results will be summarized in tabular or graphical format, accompanied by a narrative summary
• Imprenta:
  • Publisher place: [Philadelphia, PA]
  • Date published: 2023
• Source:
  • Título: JBI Evidence Synthesis
  • ISSN: 2689-8381
  • Volume/Número/Paginação/Ano: v. 21, n. 6, p. 1318-1326, 2023

Informações sobre o DOI: 10.11124/jbies-22-00194 (Fonte: oaDOI API)
• Este periódico é de assinatura
• Este artigo é de acesso aberto
• URL de acesso aberto
• Cor do Acesso Aberto: bronze

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• ABNT

  NASCIMENTO, Letícia Guimarães Perdomo et al. Organizational factors and safe food handling by food service workers: a scoping review protocol. JBI Evidence Synthesis, v. 21, n. 6, p. 1318-1326, 2023Tradução . . Disponível em: https://doi.org/10.11124/jbies-22-00194. Acesso em: 27 dez. 2025.

• APA

  Nascimento, L. G. P., Ferreira, S. M. B., Longhi, F. G., Takahashi, J. A., Püschel, V. A. de A., Silva, A. M. C. da, & Cunha, D. T. da. (2023). Organizational factors and safe food handling by food service workers: a scoping review protocol. JBI Evidence Synthesis, 21( 6), 1318-1326. doi:10.11124/jbies-22-00194

• NLM

  Nascimento LGP, Ferreira SMB, Longhi FG, Takahashi JA, Püschel VA de A, Silva AMC da, Cunha DT da. Organizational factors and safe food handling by food service workers: a scoping review protocol [Internet]. JBI Evidence Synthesis. 2023 ; 21( 6): 1318-1326.[citado 2025 dez. 27 ] Available from: https://doi.org/10.11124/jbies-22-00194

• Vancouver

  Nascimento LGP, Ferreira SMB, Longhi FG, Takahashi JA, Püschel VA de A, Silva AMC da, Cunha DT da. Organizational factors and safe food handling by food service workers: a scoping review protocol [Internet]. JBI Evidence Synthesis. 2023 ; 21( 6): 1318-1326.[citado 2025 dez. 27 ] Available from: https://doi.org/10.11124/jbies-22-00194

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