Dimensioning of the physical area and required number of food handlers for school food services

Abstract

Objective We aimed to establish equations for dimensioning of the physical area and determining the required number of food handlers in food services of schools and to compare them with reference equations. Methods It was visited 44 municipalities located in the states of São Paulo (n=36) and Rio de Janeiro (n=8) between 2013 and 2014. The physical area for school food services was evaluated using a measuring tape. For all food services, we calculated the Maximum Attendance Capacity, which is the sum of small and large meals served during the busiest shift. A validated checklist was used to evaluate food safety practices. Linear regression models were developed to establish the proposed equations. Results In total, we evaluated 205 school units. Based on the data, the following equations were established: Equation A: area of production=15.22+(maximum attendance capacity×0.02), which estimates the minimum area needed for a school food service; and Equation B: the number of food handlers=2.17+(maximum attendance capacity×0.002), to determine the minimum number of food handlers needed. These equations were established based on school food services that presented adequate food safety practices (i.e., low health risk). Conclusion It was established new equations for calculating the size of the physical area for school food services and the required number of food handlers. These new equations can be used as a starting point in management planning of a school food service.

Good hygiene practices in school canteens: evaluation between types of schools and administration as well as presence of technical professional

“…However, an inadequate physical structure allows the use of improvised and inadequate equipment that may directly interfere with production flow and favor food contamination (Cunha et al, 2019;Nik Husain et al, 2016;Rudakoff et al, 2018). In addition, the scarcity of financial resources in some institutions makes it difficult to invest in the purchase of new equipment and the hiring of external resources that may assist in the suggestions for improvements, or in hiring outsourced companies for operational services, in the description of documents, and in the qualifications and motivation of employees.…”

Irregularidades registradas durante inspeções sanitárias em restaurantes e similares

“…Com relação às irregularidades mais descritas, houve destaque para a categoria edificações, instalações, equipamentos, móveis e utensílios, o que indica a necessidade de melhorias em relação aos aspectos estruturais dos estabelecimentos. Vale ressaltar que uma infraestrutura adequada é essencial para o correto andamento do serviço, e um importante determinante das práticas de segurança dos alimentos em restaurantes e similares 26 .…”

“…Destaca-se ainda o elevado número de descrições de irregularidades nas categorias de preparação dos alimentos e matérias-primas, ingredientes e embalagens, referentes às BP, e as de manter a limpeza (chave 1) e usar água e matérias-primas seguras (chave 5), pois são as categorias que, de fato, podem colocar os alimentos em situação mais próxima de vir a causar DTHA. Isso ocorre porque a maioria dos itens tem relação direta com os alimentos que estão sendo preparados e, portanto, quando ocorre violação destes, aumentam as chances de ocorrência de doenças causada pelo consumo de alimentos contaminados 23,24,26 .…”

Home‐Prepared Enteral Tube Feeding: Evaluation of Microbiological Contamination, Hygiene, and the Profile of the Food Handler

“…15,39,40,[50][51] The scarcity of financial resources affects the purchase of hygiene materials and products, as well as the maintenance and renovation of the handling areas. 31,51,52 Such factors can contribute to hinder the replacement of equipment that is in poor condition and poorly functioning and thus can favor contamination of the home-prepared enteral tube feeding. However, in this study, we did not observe an association between the use of equipment in poor condition and lower family income.…”