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Sustainability
Volume 14
Issue 3
10.3390/su14031728
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Article

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

by
Jeane dos Santos Ferreira
1,
Maria da Purificação Nazaré Araújo
1,
Rosemary da Rocha Fonseca Barroso
1,
Raquel Braz Assunção Botelho
2,
Renata Puppin Zandonadi
2,
António Raposo
3,*,
Heesup Han
4,*,
Luis Araya-Castillo
5,
Antonio Ariza-Montes
6 and
Rita de Cássia Coelho de Almeida Akutsu
2
1
School of Nutrition, Federal University of Bahia, Salvador 40110-150, Brazil
2
Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
3
CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
4
College of Hospitality and Tourism Management, Sejong University, Seoul 05006, Korea
5
Facultad de Economía y Negocios, Universidad Andrés Bello, Santiago 7591538, Chile
6
Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4, 14004 Córdoba, Spain
*
Authors to whom correspondence should be addressed.
Sustainability 2022, 14(3), 1728; https://doi.org/10.3390/su14031728
Submission received: 27 December 2021 / Revised: 29 January 2022 / Accepted: 30 January 2022 / Published: 2 February 2022
(This article belongs to the Special Issue Future Foods in the Face of Hunger and Surplus: From Sustainable Production to Responsible Consumption)
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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 school food service; occupational risk; food handler; knowledge; attitude

Share and Cite

MDPI and ACS Style

Ferreira, J.d.S.; Araújo, M.d.P.N.; Barroso, R.d.R.F.; Botelho, R.B.A.; Zandonadi, R.P.; Raposo, A.; Han, H.; Araya-Castillo, L.; Ariza-Montes, A.; Akutsu, R.d.C.C.d.A. Occupational Risk Assessment in School Food Services: Instruments’ Construction and Internal Validation. Sustainability 2022, 14, 1728. https://doi.org/10.3390/su14031728

AMA Style

Ferreira JdS, Araújo MdPN, Barroso RdRF, Botelho RBA, Zandonadi RP, Raposo A, Han H, Araya-Castillo L, Ariza-Montes A, Akutsu RdCCdA. Occupational Risk Assessment in School Food Services: Instruments’ Construction and Internal Validation. Sustainability. 2022; 14(3):1728. https://doi.org/10.3390/su14031728

Chicago/Turabian Style

Ferreira, Jeane dos Santos, 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. 2022. "Occupational Risk Assessment in School Food Services: Instruments’ Construction and Internal Validation" Sustainability 14, no. 3: 1728. https://doi.org/10.3390/su14031728

APA Style

Ferreira, J. d. S., Araújo, M. d. P. N., Barroso, R. d. R. F., Botelho, R. B. A., Zandonadi, R. P., Raposo, A., Han, H., Araya-Castillo, L., Ariza-Montes, A., & Akutsu, R. d. C. C. d. A. (2022). Occupational Risk Assessment in School Food Services: Instruments’ Construction and Internal Validation. Sustainability, 14(3), 1728. https://doi.org/10.3390/su14031728

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