INCREASE IN HYGIENE IN FOOD PREPARATION I N ORDER TO PREVENT WORK DISEASES

Behavior analysis procedures were applied in order to improve sanitati on in the preparation of meals for workers. An intervention procedure was used, based on training and reinforcement techniques. The sanitati on behaviors to be increased were handwashing, the use of safety mask, and desinfection of foods before preparation. The procedure was a tok en economy based on ''hygiene coupons'', and social reinforcement. A v ariable ratio schedule was used. Results indicate an increase of 35% i n the target behaviors, as average. Some differences were found in the three desired behaviors. Results were also analyzed by age, gender an d work experience of the subjects. An independent laboratory analysis of meals confirmed the significant reduction of pathological germs in foods.