Avaliação das condições higienicossanitárias do processo de produção de refeições escolares tendo como referência o Guia de Instruções das Ferramentas para as Boas Práticas na Alimentação Escolar

• Autor(a) principal: Gonçalves de Souza, Ana Paula
• Data de Publicação: 2021
• Outros Autores: Cotta Lobo Leite Carneiro, Angélica
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Rasbran
• Texto Completo: https://rasbran.com.br/rasbran/article/view/2026

Objective: to evaluate hygienic-sanitary conditions and the adoption of good handling practices in day care centers and public schools in a city in Minas Gerais. Methods: this is a cross-sectional, descriptive study with a quantitative approach that used as a data collection instrument the Checklist of good practices for school food and nutrition units, indicated by the National Education Development Fund. The list is organized into six thematic blocks: Buildings and facilities in the food preparation area; Equipment for controlled temperature; Manipulators; Receivement; Processes and productions and Environmental hygiene, and classifies the schools as to health risk, being: Very High, High, Regular, Low or Very Low. Five daycare centers/schools of a municipality in Zona da Mata Mineira, which offers 2091 meals per day through the self-management service, were evaluated. Results: of the total of schools surveyed, 60.0% were irregular regarding hygienic-sanitary conditions. The thematic block “Manipulators” presented the worst results, since no schools / day care centers reached the minimum indicated as satisfactory (51.0%). The “Receiving” block presented the best results, with 80% of the units above the desired minimum percentage. The items that referred to the presence of exclusive hand wash basins, the use of thermometers and the thermal counter and the monitoring of the health of the handlers and their participation in training were found to be non-compliant in all units. Conclusion: the day care centers / schools analyzed have unsatisfactory hygienic-sanitary conditions and corrective measures are needed to cover the production process as a whole, in order to ensure the safety of children and adolescents served in these educational institutions. Keywords: School feeding, good manipulation practices, food hygiene.