Prerequisite Programs at Schools: Diagnosis and Economic Evaluation

Abstract

In this study, 20 Brazilian public schools have been assessed regarding good manufacturing practices and standard sanitation operating procedures implementation. We used a checklist comprised of 10 parts (facilities and installations, water supply, equipments and tools, pest control, waste management, personal hygiene, sanitation, storage, documentation, and training), making a total of 69 questions. The implementing modification cost to the found nonconformities was also determined so that it could work with technical data as a based decision-making prioritization. The average nonconformity percentage at schools concerning to prerequisite program was 36%, from which 66% of them own inadequate installations, 65% waste management, 44% regarding documentation, and 35% water supply and sanitation. The initial estimated cost for changing has been U.S.$24,438 and monthly investments of 1.55% on the currently needed invested values. This would result in U.S.$0.015 increase on each served meal cost over the investment replacement within a year. Thus, we have concluded that such modifications are economically feasible and will be considered on technical requirements when prerequisite program implementation priorities are established.

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

“…Documentation and records is one of the most important sections of GMP implementation, because it provides information for buyers and governmental audits on the daily adoption of hygienic practices to ensure food safety. SSOP are written and objective instructions, specific for each food processing establishment, describing the procedures for performing daily operations in the production, storage and transportation of foods (Anon, 2003;Lockis et al, 2011). SSOPs must be implemented, monitored, assessed and any detected non-conformities should be corrected, with all the records kept in files for verification upon request (Anon, 2003).…”

“…GMP encompasses a series of measures to be adopted by the food industries in order to guarantee the safety and conformity of food products to specific regulations (Anon, 1997a). Moreover, GMP is essential for the implementation of management systems such as HACCP (Lockis et al, 2011;Papademas & Bintsis, 2010;Sarter, Sarter, & Gilabert, 2010).…”

“…The real benefits and effectiveness of the implementation of GMPs to food safety and quality are assessed by the use of indicators. Several indicators can be used to assess the effectiveness of the implementation of GMPs such as, microbiological indicators, preand post-implementation costs of GMPs, among others (AmoaAwua et al, 2007;Lockis et al, 2011;Martins & Germano, 2008;Santana et al, 2009).…”

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

“…These events have heated this market, increasing the consumption of Brazilian typical and traditional culinary dishes. However, to have a positive differential in this market, the absence of episodes of foodborne outbreaks is needed, and this can also be achieved by training food handlers (Lockis et al 2011;Cusato et al 2014;Martins and Rocha 2014). Although the deficiencies arising from the production of meals and processed foods have been linked to handlers (Chodhury et al 2011;Dias et al 2012;Balzaretti and Marzano 2013;Cusato et al 2013), studies on strategies for developing teaching material suitable for the reality of food service concerning training and implementation in quality systems are scarce.…”

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

“…Also, the serving utensils were carelessly kept on the bare floor of the serving area at the time of serving, and back into the ready-to-eat food when the need arises without washing. Similarly, several risk factors related to the food service environment contribute to occurrence of foodborne illness: poor personal hygiene, inadequate sanitization of surfaces or equipment, cross contamination of prepared food with contaminated ingredients and inadequate temperature control [73,74]. Food handling personnel play important role in ensuring food safety throughout the chain of food production, processing, storage and preparation.…”