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Author(s): Barros, Manuela
Rocha, Ada
Title: Food Handler´s Perception of Fresh Cut Products
Issue Date: 2012
Abstract: The use of Fresh Cut Products (FCP) allows food service units to offer a greater variety of menus, reducing costs andminimizing cross contamination. Few food units in Portugal are adopting FCP, since these products are viewed as being moreexpensive and are regarded as less natural and easily perishable.The present study aims to identify and analyze the level of awareness offood service operators in respect to FCP. Approximately 90% of food handlers referred the use of FCP at their workplace, pointing asthe main advantages for using them the less time spent on preparation (58.6%), the variety (55.9%) and the convenience (55.9%).Reasons for not using them were doubtful origin (91.7%), price (66.7%) and being a possible threat to their jobs (58.3%). In spite ofrecognizing the advantages of using FCP, most of food handlers (77.2%) prefer traditional products. Traditional products werepreferred by food handlers with lower educational level, working at schools and performing functions of kitchen helper. FCP werechosen by younger food handlers, with higher educational level. It seems necessary to promote a demystification of this category ofproducts near food service managers and employees, explaining the best way and advantages of using FCP at institutional food servicesin terms of safety, cost and quality.
Subject: Ciências da Saúde, Outras ciências médicas
Health sciences, Other medical sciences
Scientific areas: Ciências médicas e da saúde::Outras ciências médicas
Medical and Health sciences::Other medical sciences
Document Type: Artigo em Revista Científica Internacional
Rights: openAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

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