Dimensioning of the physical area and required number of food handlers for school food services

Diogo Thimoteo Da Cunha,Elke Stedefeldt,Fernanda Helena Marrocos Leite,Ana Laura Benevenuto De Amorim,Veridiana Vera De Rosso,Daniel Henrique Bandoni

doi:10.1590/1678-9865201932e180188

Diogo Thimoteo Da Cunha, Elke Stedefeldt + Show 4 more

Open Access

https://doi.org/10.1590/1678-9865201932e180188

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Abstract

ABSTRACT Objective We aimed to establish equations for dimensioning of the physical area and determining the required number of food handlers in food services of schools and to compare them with reference equations. Methods It was visited 44 municipalities located in the states of São Paulo (n=36) and Rio de Janeiro (n=8) between 2013 and 2014. The physical area for school food services was evaluated using a measuring tape. For all food services, we calculated the Maximum Attendance Capacity, which is the sum of small and large meals served during the busiest shift. A validated checklist was used to evaluate food safety practices. Linear regression models were developed to establish the proposed equations. Results In total, we evaluated 205 school units. Based on the data, the following equations were established: Equation A: area of production=15.22+(maximum attendance capacity×0.02), which estimates the minimum area needed for a school food service; and Equation B: the number of food handlers=2.17+(maximum attendance capacity×0.002), to determine the minimum number of food handlers needed. These equations were established based on school food services that presented adequate food safety practices (i.e., low health risk). Conclusion It was established new equations for calculating the size of the physical area for school food services and the required number of food handlers. These new equations can be used as a starting point in management planning of a school food service.

Highlights

The collective food service area is an area of activity for nutritionists that covers the nutritional care of occasional or defined groups of healthy or ill people [1]
The following equations were established: Equation A: area of production=15.22+(maximum attendance capacity×0.02), which estimates the minimum area needed for a school food service; and Equation B: the number of food handlers=2.17+(maximum attendance capacity×0.002), to determine the minimum number of food handlers needed
These equations were established based on school food services that presented adequate food safety practices

Summary

Introduction

The collective food service area is an area of activity for nutritionists that covers the nutritional care of occasional or defined groups of healthy or ill people [1]. The nutritionist in collective food services should plan and provide nutritionally balanced foods and be able to coordinate the production of safe food and meals [2]. To fulfill the steps for supplying such meals, an adequate layout of the food service area is fundamental. The layout, in a food service context, is defined as the set of food processing areas and areas for food distribution and consumption and for returning trays (the refectory). An inadequate physical area and layout can lead to problems that are difficult to correct, such as decreased productivity, increased work accidents, more failures to properly execute procedures, more food safety violations, and increased work-related illnesses [4]. It has been observed that an adequate physical structure is an important determinant of food safety practices in restaurants [2]

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Conclusion