Condições higiênico-sanitárias de cozinhas de escolas públicas de Itaqui-RS

Abstract

The objectives of school feeding are to improve the nutritional health of the students, to stimulate regular attendance at schools and also to introduce nutrition education. However, children are a group at risk for foodborne diseases. This diseases have an incidence ranging in populations according education, sanitation and socio-economic conditions. In Rio Grande do Sul, the good practices for food services are regulated by Ordinance No. 78/2009 in order to promote the improvement of sanitary conditions of food service. The purpose of this research was to know the sanitary conditions of the school kitchens municipal in the city of Itaqui-RS and the perception of cooks on food hygiene. This study that had a step quantitative and qualitative part. The sample was consisted by six public schools, all members of the National School Feeding. Descriptive analysis was made from the application of a checklist of good practices. For evaluation of handling surfaces, equipment and utensils we used the technique of swab surfaces, with microbiological analysis. For the qualitative phase of the research, all cooks and assistants responsible for handling foods was interviwed. The regularities at checklist were observed in 58.3% of items. Documentation and registration, Food preparation and Exposure to the consumption of prepared food had more elevated irregularities. Was observed that the surfaces and utensils that come into direct contact with food showed contamination ranging as schools, and blender showed the highest counts micro-organisms. The interviews showed more clearly the difficulties perceived by the manipulative food, by understanding the world of work and these limitations imposed by the lack of guidance and supervision. It is necessary actions to encourage the school community to improve the higienic-sanitary conditions of their kictches to promove the health among schoolchildren.