Risk attitudes in self-service restaurants

Objective The objective of this study is to evaluate the possible forms of food contamination by the costumer during the distribution period. Methods Data collection was performed in 10 food service units in Distrito Federal via direct observation of 12 risk attitudes (n=3,447) between October 2003 and September 2004. The risk attitudes were observed during the peak hour of each restaurant; the sample was systematized for each 5 consumers. The data collection instrument related the possible risk attitudes of the consumers while serving themselves. Results The obtained results demonstrate that there is a probability of contamination of the food by the consumers in restaurants, especially because 96% of the observed individuals did not wash their hands before serving themselves. Furthermore, 50% of the consumers were not concerned with the exclusive use of utensils, while 56% talked about the foods. Conclusions The obtained data show that there is a need to improve the consumer's awareness, especially in self-service restaurants. Food contamination by consumers needs to be prevented in order to avoid food intoxication.