Exploring food safety risk factors in selected school foodservice establishments in Mexico

Abstract

The monitoring of good hygienic practices (GHP) in school foodservice establishments (SFS) ensures children’s health and identifies the risk factors that threaten food safety. This study examined the hygienic-sanitary profile of selected Mexican SFS and identified safety risk factors. Seven SFS and their corresponding personnel were submitted for GHP inspection based on Mexican guidelines, WHO (World Health Organization) Five Keys to Safer Food, and demographic information. Additionally, 162 samples taken from surfaces, personnel’s hands, food sources, tap water and meals were collected for microbial assessment (total coliforms, Escherichia coli and aerobic count, Salmonella, Listeria monocytogenes, Staphylococcus aureus). Personnel were literate women who received annual GHP training and achieved a satisfactory proficiency score (74 ± 4.2%) based primarily on their attitudes according to WHO questionnaires. SFS showed a satisfactory GHP compliance level (74 ± 5.4%) according to the Mexican guidelines, and a lack of GHP protocols was the main common risk factor. All SFS shared similar microbial rates across the sample categories: aerobic count (87.7%), S. aureus (56.2%), total coliforms (47.5%), Salmonella (16.0%), E. coli (9.3%) and Listeria monocytogenes (0%). Food sources and personnel were identified as risk factors in terms of microbial quality. GHP compliance level was a predictor of the microbial quality of SFS with respect to S. aureus rates (r = − 0.747, p = 0.050) and coliform (r = − 0.774, p = 0.041). The hygienic-sanitary profile of Mexican SFS was observed on the basis of empirical knowledge of the personnel, which justifies the implementation of standardized GHP protocols for improving personnel proficiency and maintaining sanitary controls.