Safe plates in the school space: Investigating compliance of food safety standards among school-based food service providers

Abstract

Enhancing food safety measures within School-Based Food Service Providers (SBFSPs) is essential to safeguarding the well-being of students and school staff against foodborne risks. This study aims to assess the compliance of SBFSPs in primary and secondary schools with documentation protocols related to Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), and the necessary operational permits. We conducted a descriptive-correlational study spanning from April 2020 to March 2022, involving 138 public and private elementary and high schools selected through proportional stratified sampling. Each school underwent an audit using standardized checklists for GMP, GHP, and HACCP. Descriptive statistics, Fleiss Kappa, and Pearson chi-square tests were employed for data analysis. The results indicate that the participating schools do not meet the documentation requirements for GMP/GHP (29.7%), HACCP (2.9%), and operational permits (55.1%). Additionally, the schools received a "Very Poor" rating in terms of food safety compliance, with weighted mean rating scores of 2.45 ± 0.73 (GMP/GHP), 0.09 ± 0.02 (HACCP), and 1.69 ± 0.40 (operational permits). Furthermore, a significant relationship was observed between GMP/GHP and HACCP compliance and the characteristics of SBFSPs such as school kinds, types, places, and categories. The school GMP/GHP and HACCP compliance were also associated to the health permit of SBFSP personnel, authority to operate and manage school, and food handlers training. This study emphasizes the enforcement of compliance to food safety regulations, need to provide schools with adequate facilities and infrastructure, to promote a safe food production and consumption environment. It also underscores the importance of establishing partnerships for support and educating school personnel, especially those involved in food production and consumption, about GMP/GHP and HACCP principles to ensure the safety of meals for students, teachers, and other educational stakeholders. The need for certification of food handler in schools are of paramount importance, thereby advocating for increased food safety education.