EFFECTIVENESS OF TRAINING IN GOOD MANUFACTURING PRACTICES APPLIED TO FOOD HANDLERS

The awareness and knowledge of food handlers are determining factors for the production of safe food and for the prevention of Waterborne and Foodborne Diseases (DTHA). These professionals can act as potential vehicles for contamination, and, in this context, continuous training in Good Manufacturing Practices (GMP) is an indispensable strategy to reduce health risks and ensure the hygienic-sanitary quality of the products offered to the consumer. The present study aimed to evaluate the effectiveness of a GMP training applied to food handlers in a hypermarket located in the Triângulo Mineiro region. To this end, a course was prepared and taught for 22 employees in the handling area. Data collection was carried out using two instruments: a sociodemographic questionnaire, covering age, gender, time of activity in the company and level of education; and a questionnaire to assess knowledge in GMP, applied before and after the training. The latter included questions about the use of gloves, inappropriate conduct during handling, correct hand hygiene, risks of contamination and cross-contamination, use of adornments, personal hygiene, hygiene of utensils and equipment, and the storage of cleaning products. Responses were categorized as "right" or "wrong". The results of the sociodemographic questionnaire showed that variables such as education, gender, and age did not influence participants' adherence or interest in adopting safe practices, revealing homogeneity in engagement and the utilization of training. In the assessment of knowledge, the comparison between pre- and post-training results, analyzed using Fisher's Test (p < 0.05), did not reveal statistically significant differences, making it impossible to confirm an increase in employees' knowledge levels after the intervention. Although the statistical results did not show significant differences, the training in Good Manufacturing Practices (GMP) proved to be relevant as a tool for raising awareness and updating handlers. It is concluded that periodic and continuous training, combined with monitoring of work routines, are recommended as a strategy to consolidate behavioral changes, strengthen the food safety culture, and ensure hygienic and sanitary quality in production environments.