Changes in food service due to COVID-19 pandemic

Abstract

Changes due to COVID-19 pandemic in food service establishments (FDE) in São Paulo - Brazil and its impacts were evaluated through reports from nutritionists. Of the 14 questionnaires sent by email, 9 were answered. The nutritionists in this study are white (100%), female, aged 33 ± 6.9 years, and work for 4.0 ± 5.3 years in the current FDE and 5.0 ± 4.1 years with Food Service. The FDE in this study were institutional (66.7%), medium-sized (55.6%) and self-management (66.7%). 100% of the establishments receive personal protective equipment (masks and gloves) from the responsible institutions and, in 77.8%, employees used the masks during all their working hours. There have been changes in the assessment of workers' health and in the receipt, production, distribution of food and hygiene products. In some establishments (33.3%), there was a shift change and/or dismissal of employees. There was no hiring at any FDE. Nutritionists reported anxiety and distress. It is concluded that the food service establishments of this study have made appropriate changes to the recommendations regarding COVID-19. Knowing the psychological changes reported by Nutritionists, further studies are needed to assess/improve the mental health of these professionals in the face of the afflictions generated by COVID-19.