The food prepared at home has had a great influence on the occurrence of Foodborne Disease Outbreaks as a result of hygienic failures in the food manipulation. Thus, this work aimed to develop and apply an education program on good practice for the manipulation of foods at home. This study was conducted in 615 houses in the city of Santa Maria-RS in 2011 and divided into three stages: diagnosis; development and implementation of the educational program, and the evaluation of the access to the program. It was found that 49% of the sample surveyed had access to the educational program which was more frequently followed by the northeast region. These results suggest the need to continue with programs on the consciousness-raising process of the population since homes are a fundamental link in the food chain to prevent foodborne diseases seeking an improvement of the quality of life of the population.
Foodborne diseases; Good practice for manipulation; Diagnosis; Evaluation list; Education
