Experiences of the food handlers´ training from the health promotion

Authors

  • Maritza Brígida López Palomino Escuela Nacional de Salud Pública. La Habana.
  • Odette Garrido Amable Escuela Nacional de Salud Pública. La Habana
  • Jorge Vargas Yzquierdo Escuela Nacional de Salud Pública. La Habana.
  • Abel Iván Semper Gonzalez Universidad de Ciencias Médicas de Matanzas. Matanzas.
  • Maria Del Carmen Machado Lubian Escuela Nacional de Salud Pública. La Habana.
  • Raidel Roja Pedroso Dirección Municipal de Salud de Matanzas. Matanzas.

Keywords:

food handler, health promotion, health economy, healthy food, food culture, food innocuousness.

Abstract

Introduction: people handling food are responsible for their innocuous elaboration and are very important for developing and fomenting a healthy food culture.
Objective: to describe the conduction of the training “The Food Handler and Health Promotion”, taught at the National School of Public Health, during the school year 2015-2016.
Materials and methods: a cross-sectional, descriptive study was carried out. The universe was formed by 97 trainees.
Results: the main learning necessities were: Cuban juridical norms for handling innocuous food (97=100 %); good manufacturing practices in food establishments cleaning and disinfestation (96=93.12%); knowledge on food-transmitted diseases (89= 86.33 %); necessity of having knowledge related to healthy food and factors influencing on their quality (60=58.20 %). The main expectations declared at the beginning of the training were 100 % fulfilled. 91.70 % of the trainees said they were satisfied.
Conclusions: the training from the point of view of health promotion provided the food handlers the necessary knowledge for them to contribute to warrant the food innocuousness in their communities and working places, achieving that way a healthy, qualitative feeding.

 

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Published

2018-06-09

How to Cite

1.
López Palomino MB, Garrido Amable O, Vargas Yzquierdo J, Semper Gonzalez AI, Machado Lubian MDC, Roja Pedroso R. Experiences of the food handlers´ training from the health promotion. Rev Méd Electrón [Internet]. 2018 Jun. 9 [cited 2025 May 9];40(3):1-8. Available from: https://revmedicaelectronica.sld.cu/index.php/rme/article/view/2342

Issue

Vol. 40 No. 3 (2018)

Section

Short communication

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