National school food program: are the foods produced in the schools of Salvador (Bahia), Brazil, safe?

• Autor(a) principal: Vieira CARDOSO, Ryzia de Cassia
• Data de Publicação: 2023
• Outros Autores: Wenceslau GÓES, José Ângelo, Comastri de Castro ALMEIDA, Rogéria, Gil GUIMARÃES, Alaíse, Leal BARRETO, Danile, Alves da SILVA, Sueli, Vila Nova de Araújo FIGUEIREDO, Karla, Oliveira VIDAL JÚNIOR, Permínio, Oliveira SILVA, Edleuza, Brito HUTTNER, Larissa
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9415
• topic: School feeding; Food hygiene; Food production; Food security; Alimentação escolar; Higiene dos alimentos; Produção de alimentos; Segurança alimentar e nutricional

ObjectiveThe objective of this study was to assess if the foods prepared in the schools of Salvador, Bahia, that participate in the National School Food Program are safe. MethodsA cross-sectional study was done through the administration of forms based on the Resolução de Diretoria Colegiada nº 216/04 of the National Sanitary Surveillance Agency/Ministry of Health to a stratified sample consisting of 235 schools serviced by National School Food Program, which included the state and municipal schools of Salvador. The items assessed by the form were scored according to their risk in terms of food safety. Based on their scores, the schools were then classified into five groups according to their level of hygiene and sanitation: critical, unsatisfactory, satisfactory, good and excellent. ResultsIn the global adequacy assessment, 57% (134) of the schools presented unsatisfactory hygiene and sanitation levels, 42.6% (100) presented satisfactory levels and 0.4% (1) presented good levels. The items that contributed most for the poor performance of many schools were grouped in the following categories: building, facilities, equipment, furniture and appliances, hygiene, piped water supply, food handlers, food preparation and exposed ready-to-eat foods. The groups that had some influence on poor performance were associated with the control of urban vectors and pests, management of wastes and raw materials, ingredients and packages. ConclusionA high level of non-conformity with the current sanitation requirements was verified, evidencing that the preparation of school foods was not entirely safe. The results indicate that corrective measures are necessary to reduce health risks and increase the efficiency of National School Food Program in the city of Salvador.