Risk perception of food safety by school food-handlers

An exploratory descriptive study was conducted with a qualitative approach that used focus groups. the objective of this study was to identify the risk perception of food safety by school food-handlers. the results indicated that the food production process has certain inadequacies,including the weak risk perception by the food-handlers regarding the student's health. the students,the pedagogical team,and the principal contribute to this behaviour,which can affect the quality of the final product-the served meal. the social devaluation of the food-handlers is also discussed. it is necessary to improve the food-handlers' training sessions,with the purpose of modifying risk perception and to allow the school community to be involved in healthy and safe feeding practices. © international centre for diarrhoeal disease research,bangladesh.