Nothing is neutral in the social world (Bourdieu, 2001). Human beings in all societies have their practices and ways of thinking guided by a habitus inherited from their social class and forged in the midst of experiences in fields they remain during life (Bourdieu, 2004). Since risk perception has its origins in social and cultural factors and it is built on the influence of relatives, friends, institutions and co-workers (Short, 1984; Slovic, 1987), emphasis should be given to social contexts. A study conducted with kitchen workers demonstrated the interaction of habitus and other social elements in their risk perception (De Freitas, 2017) . Among the elements stands out the role of the habitus of class; negative domination of bosses towards workers through symbolic violence; capital given by the bosses, customers and peers; example given by the bosses and the very life trajectory of these workers, that left dispositional marks in their habitus. Using a social science framework deepens the study of risk as it explores social contexts, reveals the situations commonly seen as normal by relating specific concepts in the discovery of the structures that base the action and the thinking of the individuals. However, the choice of a referential must take into account the scope of the research that will be carried out, observing the literary work of authors that have approached their writings to the characteristics of the studied population, their daily peculiarities or work objects. In addition, using the referential throughout the methodology, as a basis for the construction of the research instruments tends to guarantee greater alignment in the understanding of the facts. Bourdieu sought to overcome the dichotomy between objectivity and subjectivity through the study of dialectics. Thus, with the aid of his theory, it was possible to understand the dialectic between the fields in which the workers were, be they professional or personal, and their risk perception. Fields in which social interaction was positive and where workers were respected and listened to, hygienic-sanitary norms were followed and workers tended to present increased risk perception and suppress incoherent habits with food safety present in their habitus.