Introduction: Good hygienic practices in food preparation should be rigorously applied in food and nutrition units (UANs), which are essential to ensure safe food, and when not properly performed, can make food into agent vehicles of foodborne diseases (DTAs). Foodborne illnesses known to be DTAs are one of the major public health problems. In this way the inability of individuals to handle food has been indicated as one of the main causes of outbreaks of food-borne diseases that are directly related to food contamination. The causes range from the lack of information on personal hygiene, ambient hygiene, improper practices in the operation of the system of production of meals, conservation or distribution in improper conditions.
Materials and methods: This is a cross-sectional descriptive study. Held in the period between March and May 2018, in an institution of higher education. (IES), in coffee shops and restaurants located in, Salvador - BA. The study consisted of three stages. The first step was the application of a questionnaire with questions and answers to evaluate the previous knowledge about good manufacturing practices and raise questions for training, the second stage consisted of a previous evaluation and then the training, and the third was constituted in the questionnaire to compare the effectiveness of the training.
Conclusion: The results showed that among the subjects that presented the best standard of responses after the training were considered personal hygiene, ambient hygiene, equipment and utensils and temperature control, possibly topics of greater knowledge, since in courses and orientations these are the mainly addressed.