Abstract：
:This study aimed to develop and validate an instrument to evaluate Brazilian home kitchens' good practices. We elaborated on the preliminary version of the check-list based on the Brazilian resolution for food safety Collegiate Board Resolution 216 (RDC 216), Collegiate Board Resolution 275 (RDC 275), the standard 22000 from the International Organization for Standardization (ISO 22000) and Codex Alimentarius. Seven experts with experience in the area participated in the check-list validation and semantic evaluation. The criteria used for the approval of the items, as to their importance for the prevention of food contamination and clarity of the wording, was the achievement of a minimum of five out of seven of agreement among the experts (W-values ≥ 0.7). Moreover, items should have a mean ≥3 for the evaluation of importance (content validation) and clarity (semantic evaluation) to be maintained in the instrument. After the expert phase, we conducted another semantic evaluation of the check-list with a focus group composed of 13 undergraduate students, one moderator, and one observer of the process, to evaluate each item regarding its clarity, considering their level of understanding of the item. The final version of the check-list was composed of 77 items, divided into four blocks. The check-list developed was validated with respect to content with a W-value of 0.86 and approved in the semantic evaluation.
journal_name
Int J Environ Res Public Healthauthors
da Silva Farias A,Akutsu RCCA,Botelho RBA,Zandonadi RPdoi
10.3390/ijerph16061005subject
Has Abstractpub_date
2019-03-20 00:00:00issue
6eissn
1661-7827issn
1660-4601pii
ijerph16061005journal_volume
16pub_type
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journal_title：International journal of environmental research and public health
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