López PMB, Garrido AO, Vargas YJ, Semper GAI, Machado LMC, Roja PR

Language: Spanish
References: 0
Page: 821-828
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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.