Estudo das condições de preparo da merenda escolar em creches

• Autor(a) principal: Werle, Catierine Hirsch [UNESP]
• Data de Publicação: 2012
• Outros Autores: Pereira, Ana Paula Maciel [UNESP], Gonçalves, Tânia Maria Vinturim [UNESP], Hoffmann, Fernando Leite [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://revistas.bvs-vet.org.br/rialutz/article/view/5563; http://hdl.handle.net/11449/122275
• topic: escola; merenda escolar; condições microbiológicas; school; free school meal; microbiological conditions

Foods are susceptible to be contaminated with several etiologic agents, which can lead to the development of illnesses, triggered by pathogenic microorganisms or their toxins. Food prepared and improperly stored can be the diseases vehicle. This study aimed at evaluating the sanitary conditions in preparing free school meals in the nursery schools, located in a city of the state of São Paulo. This study was conducted by performing microbiological analyses of samples collected from hands of workers responsible for preparing food, and of the water samples used for cleansing and preparing foods. The kitchen physical, structural and cleaning conditions were assessed by means of a checklist. This study analyzed 31 samples from worker hands swab, and 21 samples of water collected from three school kitchens. This study pointed out that the food handlers training should be improved, and a peremptory control of the water used for food preparation purpose should be established. Also, this study showed that the evaluated schools maintain the respective kitchens in a good standard of conservation and cleanliness.