Background: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for an official inspection proposal (2018–2019) in different food service units serving a district in Northeast Portugal. We showed the proportion of positive samples for each microorganism assessed in samples taken from hands and kitchen utensils/crockery. Results: Out of 471 samples taken from hands of food handlers, 26.8% (n = 126) were classified as “unsatisfactory” due to the presence of at least Escherichia coli, Staphylococcus aureus and/or total and fecal coliforms. Such a proportion varied according to the type of food service unit with a higher proportion being observed in Canteens (40.0%) and in Retirement Home/Day Care Centers (37.8%). More than one third of 649 samples taken from kitchen utensils/crockery were classified as “unsatisfactory” (n = 181; 27.9%) or “bad” (n = 49; 7.6%). There were significant differences in these proportions across food service units, with a higher proportion of “unsatisfactory” samples being observed in Fishmongers and Butcher Shops/Charcuteries (50.0% and 45.1%, respectively), while a higher proportion of “bad” samples was observed in both Pastry/Bakery and Fishmonger establishments (33.3%), followed by Butcher Shops/Charcuteries (14.1%). Conclusions: Our results emphasize the need of awareness of hygiene practices among food handlers of different food service units, particularly in Fishmongers, Pastry/Bakery establishments and Butcher Shops/Charcuteries, highlighting the need of a periodic hygienic evaluation.

The Polytechnic Institute of Bragança (IPB) developed an online survey, called the Observatory of Students and Graduates, aimed at entities in Portugal as a means of gathering information about the stakeholders view of IPB graduates and students, regarding skills for employability. Of the total (424) entities contacted, 118 responded, representing 28% of the total. It was noted that 79 of the responses have included IPB students and graduates in their staff, being 27% entities of the Agroforestry-food sector, 16% from the Consulting, Real Estate and Finance sector, and 14% from the Transport and Commerce sector. IPB graduates and students’s skills were discussed from the perspective of employers. 12 skills were listed, with an average of 95% of responses between "Very Important" and "Important".´The skills that stood out the most were: “Learning” and “Motivation/Involvement”. The lowest priority skills were: “Physical: Robustness and manual dexterity”, followed by “General Culture”. These data point to the clear fact that the soft skills have greater relevance than hard skills. One of the justifications is that the advent of artificial intelligence, and other technologies that have been performing functions that overlap with technical - human knowledge.

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