Avaliação do processo produtivo de alimentos em unidades de alimentação e nutrição escolar no município de Itaqui-RS

Abstract

The meals produced at the UANES (acronym for Food and Nutrition School Unities) must offer safe food according to hygienic-sanitary aspects. Consequently, this research goal was to evaluate the productive process of school meals in 12 city institutions, located in the urban area of Itaqui-RS. An observational and descriptive study was made through application of LVBPC (acronym for Verification Lists for Complete Good Practices) and LVBPR (acronym for Verification Lists for Reduced Good Practices), where each UANE was classified according CECANE (acronym for Contributor Center in School Food and Nutrition), regarding levels of sanitary risk. In relation to the productive process, when applied the LVBPC, either EMEIs (acronym for City Primary Schools) and EMEFs (acronym for City Secondary Schools) were classified at high sanitary risk (26-50%). When applied LVBPR, the EMEIs had an adequacy of 54.72% in the preparation of food category, being at regular sanitary risk (51-75%), and the EMEFs, 48.81% classifying at high sanitary risk. Regarding distribution, while the EMEIs had an adequacy of 41.54% classifying at high sanitary risk, the EMEFs had obtained 20.38%, classifying at very high sanitary risk (0-25%). Related to hot food temperature, the average in the EMEIs was 48.81 °C and in the EMEFs it was 61.06 °C. Related to average temperature of cold food, both EMEIs and EMEFs were above 5 ºC. It can be concluded that the evaluated UANEs are in condition of hygienic risks and must be taken preventive and corrective actions to improve the school meals quality.