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This article aims to present and discuss situations related to the compliance and noncompliance of food safety practices (FSPs) in light of Bourdieu's social theory. This qualitative study was conducted in commercial restaurants in two cities in S\u00e3o Paulo, Brazil. Participant observation was used in the restaurants, and notes referring to the kitchen workers and their bosses\u2019 work processes were registered in field journals. Thematic type content analysis was used to determine the meaning cores of field journals. It was found that aspects inherent to convenience and haste at work, deficient infrastructure, lack of employees, negative boss examples, exposure to noise, and body pain experienced by workers can contribute to noncompliance of FSPs and consolidate in the <jats:italic>habitus<\/jats:italic> and practical sense some dispositions that can increase the risk of foodborne diseases. This study highlights the necessity of creating environments that address food safety, which means being able to perform a service properly.<\/jats:p>","DOI":"10.1111\/risa.13453","type":"journal-article","created":{"date-parts":[[2020,2,4]],"date-time":"2020-02-04T11:53:57Z","timestamp":1580817237000},"page":"926-938","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Work Conditions, Social Incorporations, and Foodborne Diseases Risk: Reflections About the (Non)Compliance of Food Safety Practices"],"prefix":"10.1111","volume":"40","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6091-5075","authenticated-orcid":false,"given":"Rayane Stephanie Gomes","family":"de Freitas","sequence":"first","affiliation":[{"name":"Postgraduate Program in Food, Nutrition and Health, Institute of Health and Society Universidade Federal de S\u00e3o Paulo, UNIFESP  Santos Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5928-9265","authenticated-orcid":false,"given":"Diogo Thimoteo","family":"da Cunha","sequence":"additional","affiliation":[{"name":"Interdisciplinary Laboratory in Food and Nutrition, Faculty of Applied Sciences Universidade Estadual de Campinas, UNICAMP  Limeira Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1136-5374","authenticated-orcid":false,"given":"Elke","family":"Stedefeldt","sequence":"additional","affiliation":[{"name":"Department of Preventive Medicine Universidade Federal de S\u00e3o Paulo, UNIFESP  S\u00e3o Paulo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,2,4]]},"reference":[{"key":"e_1_2_6_2_1","volume-title":"Sobre a ANR","author":"Associa\u00e7\u00e3o Nacional de Restaurantes","year":"2015"},{"issue":"5","key":"e_1_2_6_3_1","first-page":"57","article-title":"Doen\u00e7as osteomusculares relacionadas ao trabalho e \u00e0 gin\u00e1stica laboral como estrat\u00e9gia de enfrentamento","volume":"3","author":"Barbosa P. 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