An exploratory descriptive study was conducted with a qualitative
approach that used focus groups. The objective of this study was to
identify the risk perception of food safety by school food-handlers.
The results indicated that the food production process has certain
inadequacies, including the weak risk perception by the food-handlers
regarding the student\u2019s health. The students, the pedagogical
team, and the principal contribute to this behaviour, which can affect
the quality of the final product\u2014the served meal. The social
devaluation of the food-handlers is also discussed. It is necessary to
improve the food-handlers\u2019 training sessions, with the purpose of
modifying risk perception and to allow the school community to be
involved in healthy and safe feeding practices