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Condições higiênico-sanitárias de cozinhas de escolas públicas de Itaqui, Rio Grande do Sul, Brasil

2014; FUNDAÇÃO OSWALDO CRUZ; Volume: 2; Issue: 2 Linguagem: Inglês

10.3395/131

2317-269X

Carla Vanez Dias Vila, Joice Trindade Silveira, Lana Carneiro Almeida,

Food, Nutrition, and Cultural Practices

The aim of this study was to investigate the sanitary conditions of public school kitchens and cooks perception about food hygiene. We used a descriptive analysis from the application of a checklist of good practice and technique of smear swab surfaces to microbiological evaluation the manipulation surfaces, equipment and utensils. Interviews of all cooks and assistants responsible for handling foods that agreed to participate. The average regularities in the checklist was 58.3%, and the items with higher inadequacies were Documentation and registration, Food preparation and Exposure to the consumption of prepared food. Among the surfaces, the blender is equipment which showed higher counts of micro-organisms. The interviews showed the limitations imposed by the lack of guidance and supervision. It is clear the need for actions to be performed and guidelines on the care of health foods in order to ensure and promote helth among schoolchildren.