Resumen

IRIARTE R, María M  y  FERMIN, Orlando. EVALUACIÓN DEL CONOCIMIENTO SOBRE BUENAS PRÁCTICAS DE MANIPULACIÓN DE ALIMENTOS DEL PERSONAL DE COCINA DE LOS HOTELES 5 ESTRELLAS, ISLA DE MARGARITA, VENEZUELA. INHRR [online]. 2003, vol.34, n.1, pp.17-22. ISSN 0798-0477.

ABSTRACT     The objective of the research is to verify the knowledge that employees in charge of preparing buffets at five stars hotels of Margarita´s Island have about hygienic regulations. Five hotels were studied. A test was applied to employees chosen through intentional sampling. The test covered six topics related to food handling and the social profile of the employee. The 68.9% of the 101 employees evaluated scored "Unsatisfactory Knowledge". Ji Square test showed a dependence (a=0.05) between the obtained test scores and the different topics evaluated. Another Ji Square test determined that there was not a dependence (a=0.05) between the obtained score and the worker´s place of employement. Only the total grade vs instruction level represented highly significant positive media relation (Pearson´s r = 0.4; p < 0.01). The main problem observed is the ignorance about the importance of time and temperature control. In conclusion, It is necessary to supervise whether the courses about food handling given in the region follow the established guidelines, and if those who teach these courses are properly certified.

Palabras clave : Hygienic food handling; Five stars hotels; Knowledge tests.