Nascimento LGP, Ferreira SMB, Palacio FGL, Takahashi J, Puschel VADA, da Silva AMC, da Cunha DT. Organizational factors and safe food handling by food service workers: a scoping review protocol.
JBI Evid Synth 2023:02174543-990000000-00143. [PMID:
36942562 DOI:
10.11124/jbies-22-00194]
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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 working in food services. Food handlers involved in industrial processing, planting, harvesting, and working on the street (street food) or in the home will be excluded.
METHODS
This review will use the JBI methodology for scoping reviews to identify published and unpublished studies in all languages, with no time limit.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 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.
KEY DETAILS OF THIS REVIEW PROJECT ARE AVAILABLE IN OPEN SCIENCE FRAMEWORK
https://osf.io/hxfe4.
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