Simone da Cunha Demenciano^1,, Danielle Bogo^{1, 2}, Rita de Cássia Avellaneda Guimarães¹, Lidiani Figueiredo Santana¹, Maria Tainara Soares Carneiro³, Ana Beatriz Capelli de Lima⁴, Karine de Cássia Freitas¹, Valter Aragão do Nascimento¹

Food Safety Culture consists of the 'aggregation of prevailing attitudes, values, and relatively constant, learned, and shared beliefs that contribute to hygiene behaviors in handling food within an environment.' This concept has increasingly piqued interest in the food production sector. Among its essential elements are management systems, leadership, communication, commitment, environment, and risk perception. This study aimed to conduct a non-systematic literature review on the concept of Food Safety Culture and how its elements contribute to maintaining the quality of food services, given that consumers rely on the food services they frequent for their meals. Food safety culture focuses on the human element, acknowledging the diversity of cultures and individual perspectives. Understanding how these elements impact the reduction of foodborne illnesses guides food service professionals in promoting good hygiene practices and strengthening Food Safety Culture. Considering the perceptions of the target audience is crucial to make information more understandable and relevant, thereby increasing adherence to food safety recommendations and consequently reducing the risks of foodborne illnesses. In summary, strengthening food safety culture requires the integration of all elements affecting food safety, encouraging food service companies to constantly seek improvement in these processes.

Food service, food safety, work environment, prevention and control