This research aimed to analyze through the application of a questionnaire containing 12 questions of health policy related sanitary-hygienic conditions used in the preparation of food offered in municipal and state schools in the municipalities of Bom Jesus-PI and Colônia Gurgueia-PI. Given the results, we identified the critical control points which should be the focus, so that we can secure a school lunch quality to thousands of students who spend much of their lives in schools, in addition to school lunches as the main daily meal. Among the techniques considered incorrect also find themselves hand hygiene of food handlers and the use of detergent or alcohol, and the presence of ornaments (earrings, rings). It was concluded that the need to implement a systematic monitoring scheme of sanitary conditions in educational institutions, in addition to implementing training courses for professionals that make the handling of food to ensure food safety that are provided students.