Abstract
The risk of foodborne illnesses is related to incorrect food handling practices and food service infrastructure and equipment. This study aimed to assess the sanitary status of the food services of public schools in Maceió. The services of 40 of 121 schools were chosen by simple random sampling. The assessment used a good-practices checklist containing all of the rules in Resolution 216/04 of the National Sanitary Surveillance Agency. The possible answers were “in compliance” and “not in compliance,” which were then considered to determine the compliance of the service with the above-mentioned Resolution. The services were classified as: critical (≤ 30%), unsatisfactory (31 to 49%), regular (50 to 69%), satisfactory (70 to 89%), and excellent (≥ 90%). Not one service achieved regular, satisfactory, or excellent compliance; 23 (57.5%) and 17 (42.5%) presented with unsatisfactory and critical compliance, respectively. The main problems were bad infrastructure and poor food-handling practices. The services do not comply with the norms for safe food production. This situation demands urgent action from the professionals and managers responsible for school meals, nutrition, and student health in the capital of Alagoas.
Highlights
Cultural, social, and biological factors make food one of people’s most important requirements[1]
This study aimed to assess the food services of public elementary schools in Maceió covered by the National School Food Program
The results show that, in general, food services do not comply http://www.visaemdebate.incqs.fiocruz.br/
Summary
Social, and biological factors make food one of people’s most important requirements[1]. An appropriate diet is essential for full development, growth, and health[2], and so it is stipulated by the Brazilian Federal Constitution as a right of every citizen[3]. Inappropriate diets can lead to nutritional deficiencies when the nutritional requirements of the body are not met, and they are associated with some microbiological and/or toxicological diseases known as foodborne illnesses[4]. The risk of foodborne illnesses is related to incorrect food-handling practices and food service infrastructure and equipment[5]. The growing number of food services has increased the exposure of foods to contaminants, facilitating the transmission of foodborne illnesses. Food service managers strive to offer nutritionally appropriate foods and to guarantee their safety[2]
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