Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

Article English OPEN
Almeida,Kênia Machado de ; André,Maria Cláudia Porfirio ; Campos,Maria Raquel Hidalgo ; Díaz,Mário Ernesto Piscoya (2014)
  • Publisher: Pontifícia Universidade Católica de Campinas
  • Journal: (issn: 1678-9865)
  • Related identifiers: doi: 10.1590/1415-52732014000300008
  • Subject: Nutrition. Foods and food supply | TX341-641 | Good manipulation practices | Boas práticas de manipulação | Alimentação escolar | Food security | Segurança alimentar e nutricional | School food
    mesheuropmc: digestive, oral, and skin physiology

OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. The study variables were classified as compliant or noncompliant with the regulations passed by the National Sanitary Surveillance Agency. RESULTS: Noncompliances were found in all study food services, especially with respect to food service conditions, and the wiring and plumbing in the food preparation area. In this section, 62.7 to 95.9% of the food services did not comply with nine out of the thirteen study items. The main problems were: poorly cleaned external areas, deteriorated walls, floors, ceilings, roofs, drains, and roof gutters; and unscreened doors and windows, allowing the entrance of insects; among others. The main noncompliance regarding processes and procedures was the uncontrolled temperature of the ready-to-eat foods. CONCLUSION: The conditions of the study food services are unsatisfactory for the production of safe meals, possibly compromising meal quality, food safety, and the effectiveness of the School Food Program.