African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Hygienic-sanitary conditions of school food service in Barretos/SP/Brazil

Ana Cecília Condota de Oliveira
  • Ana Cecília Condota de Oliveira
  • Biology graduates, Instituto Federal de São Paulo (IFSP), Campus Barretos, Barretos/SP, Sao Paulo, Brazil.
  • Google Scholar
Jean Paulo Fagundes Brunozi
  • Jean Paulo Fagundes Brunozi
  • Biology graduates, Instituto Federal de São Paulo (IFSP), Campus Barretos, Barretos/SP, Sao Paulo, Brazil.
  • Google Scholar
Veridiana de Carvalho Antunes
  • Veridiana de Carvalho Antunes
  • Teacher Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ) Unidade Valença, Brazil.
  • Google Scholar

  •  Received: 25 October 2016
  •  Accepted: 19 November 2016
  •  Published: 31 July 2024


It is important to ensure the hygienic-sanitary quality at all stages of food handling for human consumption. Therefore, the study was conducted to assess the school food service hygienic-sanitary conditions of public municipal schools of Barretos-SP. The survey was conducted in 2 schools in 4 phases: (1) Application of checklist contained in CHS Ordinance No.5 from Health Surveillance Center in São Paulo, April 09, 2013; (2) microbiological analyzes from hands of food handlers and sinks set in kitchens; (3) theoretical training on good hygiene practices in the kitchen; and (4) reapplication of the checklist to detect possible improvements. Through the checklist application, it was observed that the schools, labeled "1" and "2", had 52 and 44% of items in accordance respectively. The results of the microbiological analysis were not satisfactory, since the objects of study (hands and kitchen sinks) had presented a microbiological high count of mesophilic microorganism (ranging 2.8 to 5.7 log CFU), staphylococci (raging 1.8 to 2.7 log CFU) and coliforms thermotolerant. To implement the theoretical training of food handlers, performed by means of a lecture, all cooks of the municipal health system of education were invited. There was positive feedback in the last step (checklist reapplication), since improvements had been observed in schools in four of the five groups assessed by checklist. It was concluded that it is really necessary to accomplish periodic monitoring of school food service, once the monitoring points out the need of improving the conditions of food handling, ensuring greater food safety.


Key words: Contamination, foodborne disease, gastroenteritis, good practices, handlers.