Condições físico-funcionais e higiênico-sanitárias das unidades de alimentação e nutrição de escolas da Região Centro-Oeste, Brasil

Almeida, Kênia Machado de; André, Maria Cláudia Porfirio; Campos, Maria Raquel Hidalgo; Díaz, Mário Ernesto Piscoya

doi:10.1590/1415-52732014000300008

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Articles • Rev. Nutr. 27 (3) • May-Jun 2014 • https://doi.org/10.1590/1415-52732014000300008 copiar

Condições físico-funcionais e higiênico-sanitárias das unidades de alimentação e nutrição de escolas da Região Centro-Oeste, Brasil

Autoria SCIMAGO INSTITUTIONS RANKINGS

OBJETIVO:

Verificar as condições físico-funcionais e higiênico-sanitárias das Unidades de Alimentação de Nutrição de escolas públicas municipais localizadas na Região Centro-Oeste do País.

MÉTODOS:

Estudo transversal, realizado entre fevereiro e junho de 2012, em 296 unidades de alimentação e nutrição escolares. Aplicou-se nestas unidades checklist semi-estruturado, dividido em blocos referentes às condições estruturais, disponibilidade de equipamentos, atuação dos manipuladores de alimentos, processos e procedimentos e higienização ambiental. Considerando as determinações da Agência Nacional de Vigilância Sanitária para Unidades de Alimentação e Nutrição, classificou-se as variáveis analisadas em conforme ou não conforme.

RESULTADOS:

Em todas as unidades de alimentação e nutrição que participaram do estudo identificou-se inadequações, com destaque para às condições dos edifícios e instalações da área de preparo dos alimentos. Neste bloco, 62,7 a 95,9% das unidades apresentaram não conformidade para nove dos treze itens avaliados, os principais problemas foram: higienização precária da área externa; paredes, pisos, forros, tetos, ralos e canaletas inadequados; portas e janelas sem telas de proteção contra a entrada de insetos, dentre outros. Quanto aos processos e procedimentos, a principal inadequação foi a falta de controle de temperatura dos alimentos prontos para o consumo.

CONCLUSÃO:

As unidades de alimentação e nutrição pesquisadas apresentam-se em condições insatisfatórias para a produção de uma alimentação escolar segura do ponto de vista higiênico-sanitário, o que pode comprometer a qualidade da refeição, a Segurança Alimentar e Nutricional no ambiente escolar e a efetivação do Programa Nacional de Alimentação Escolar.

Segurança alimentar e nutricional; Boas práticas de manipulação; Alimentação escolar

Variables	Compliant			Non-compliant				Total

	n	%		n	%		n	%
	n	%		n	%		n	%

Food service water source	180	60.8	116		39.2	296		100.0
External area cleanliness	20	6.8	275		93.2	295		100.0
Food service flooring	20	6.8	276		93.2	296		100.0
Food service walls	18	6.1	278		93.9	296		100.0
Food service ceiling and roof	12	4.1	283		95.9	295		100.0
Food service drains and gutters	9	13.4	58		86.6	67		100.0
Door and window screens	16	5.4	278		94.6	294		100.0
Proper storage lighting, ventilation, and/or absence of unused objects	8	2.7	285		97.3	293		100.0
Raw materials stored on shelves, racks, or pallets.	176	61.1	112		38.9	288		100.0
Storage conditions of items that require refrigeration	239	84.7	43		15.3	282		100.0
Proper food distribution and consumption areas	78	26.6	215		73.4	293		100.0
Water tank cleaning frequency	173	66.8	86		33.2	259		100.0
Record of water tank cleanings	84	37.7	139		62.7	223		100.0

Equipment/Utensils	Number of school food services with the equipment/utensil

	n	%
	n	%

Commercial stove	294	99.3
Residential stove	19	6.4
Wood-burning stove	1	0.3
Single-door residential refrigerator	172	58.1
Double-door residential refrigerator	112	37.8
Freezer	275	92.9
Walk-in cooler	9	3.0
Conventional weighing scale	53	17.9
Platform weighing scale	6	2.0
Thermometer	2	0.7

Variables	Compliant			Non-compliant				Total

	n	%		n	%		n	%
	n	%		n	%		n	%

Goods receiving clerk checks the raw materials upon receipt	58	20.4	227		79.6	285		100.0
Hand washing frequency	233	80.9	55		19.1	288		100.0
Hand sanitization	54	19.0	230		81.0	284		100.0
Utensils used on raw foods are sanitized before being used on cooked foods	17	6.0	268		94.0	285		100.0
Sanitization of fruits and vegetables	102	37.2	172		62.8	274		100.0
Food thawing process	207	72.1	80		27.9	287		100.0
Ready-to-eat foods are protected	140	50.7	136		42.3	276		100.0
Control of ready-to-eat food temperature	1	0.3	288		99.7	289		100.0
Leftover storage	23	85.2	4		14.8	27		100.0

	Number of schools compliant
Variables		with RDC nº 216/2004				p-value^*

	Urban				Rural
	Urban				Rural

	n	%		n	%

Section A: Physical, plumbing, and wiring conditions of the food preparation areas
Food service water source	178	79.1	2		002.8	0.00^**
External area cleanliness	16	7.1	4		005.6	0.66^**
Food service flooring	17	7.6	4		005.6	0.58^**
Food service walls	13	5.8	5		007.0	0.70^**
Food service ceiling and roof	7	3.1	5		007.0	0.14^**
Screened doors and windows	13	5.8	3		004.2	0.74^**
Proper storage lighting, ventilation, and/or absence of unused objects	3	1.8	5		007.2	0.01^**
Raw materials stored on shelves, racks, or pallets	139	62.6	38		057.6	0.46^**
Storage conditions of items that require refrigeration	189	85.5	49		080.3	0.00^**
Cleaning materials stored away from foods	181	82.3	52		074.3	0.14^**
School materials stored away from foods	210	94.6	67		095.7	0.87^**
Proper meal distribution and consumption areas	67	30.0	11		016.9	0.02^**
Water tank cleaning frequency	146	71.9	26		044.1	0.00^**
Record of the water tank cleanings	73	39.7	11		025.0	0.00^**
Section C: Food handlers
Dedicated cook	215	95.6	60		084.5	0.00^**
Use of headgear	217	98.6	51		083.6	0.00^**
Use of proper uniforms	49	21.9	4		006.3	0.00^**
Use of accessories	119	53.1	34		054.8	0.16^**
Section D: Processes and procedures
Hand washing frequency	172	77.1	57		087.7	0.06^**
Hand sanitization	36	16.4	10		015.9	0.03^**
Raw materials checked upon receipt	47	21.2	12		019.0	0.71^**
Ready-to-eat foods are protected	102	47.4	35		057.4	0.17^**
Utensils used on raw foods are sanitized before being used on cooked foods	15	6.8	2		003.2	0.26^**
Ready-to-eat food holding time	224	100.0	65		100.0	0.59^**
Storage of ready-to-eat foods	1	0.4	0		000.0	0.59^**
Preparations with eggs	194	87.4	47		072.3	0.00^**
Proper food thawing	156	70.6	37		056.9	0.06^**
Section E: Food service cleaning
Table sanitization	121	55.0	27		042.8	0.07^**
Floor sanitization	129	57.3	43		065.2	0.26^**
Garbage can	76	33.8	12		017.6	0.01^**
Garbage can sanitization	77	34.8	23		035.4	0.86^**
Professional chemical pest control	165	78.6	23		036.5	0.00^**

Variables		GO			MS			MT	p-value^*

	n	%		n	%		n	%
	n	%		n	%		n	%

Section A: Physical, plumbing, and wiring conditions of the food
preparation areas
Food service water source	35	67.3	57		81.4	88		50.6	0.00^**
External area cleanliness	2	3.8	6		8.6	12		6.9	0.59
Food service flooring condition	3	5.8	10		14.3	8		4.6	0.03^**
Food service wall condition	7	13.5	4		5.7	7		4.0	0.04^**
Food service ceiling and roof condition	6	11.5	3		4.3	3		1.7	0.01^**
Screened doors and windows	3	5.8	6		8.6	7		4.1	0.61
Proper storage lighting, ventilation, and/or absence of unused objects	1	1.9	1		1.4	6		3.5	0.63
Raw materials stored on shelves, racks, or pallets	40	80.0	39		58.2	98		57.3	0.01^**
Storage of items that require refrigeration	49	94.2	59		85.5	130		80.7	0.01^**
Cleaning materials stored away from foods	47	94.0	48		70.6	138		80.2	0.01^**
School materials stored away from foods	49	100.0	66		94.3	162		93.6	0.00^**
Proper meal distribution and consumption areas	4	7.8	15		21.7	59		34.1	0.00^**
Water tank cleaning frequency	21	47.7	55		85.9	96		62.3	0.00^**
Record of water tank cleanings	19	51.4	24		41.4	41		30.8	0.04^**
Section C: Food handlers
Dedicated cook	52	96.2	70		97.1	174		90.2	0.10
Use of headgear	47	97.9	70		100.0	164		92.7	0.02^**
Use of proper uniforms	46	34.8	70		42.9	171		4.1	0.00^**
Use of accessories	45	68.9	70		62.9	171		45.6	0.00^**
Section D: Processes and procedures
Hand washing frequency	48	91.7	70		64.3	170		82.4	0.00^**
Hand sanitization	48	25.0	70		22.9	166		10.8	0.04^**
Raw materials checked upon receipt	46	15.2	70		30.0	169		18.3	0.08
Ready-to-eat foods are protected	44	63.6	69		30.4	163		54.0	0.00^**
Utensils used on raw foods are sanitized before being used on	47	4.3	69		18.8	169		1.2	0.00^**
cooked foods
Ready-to-eat food holding time	49	100.0	70		100.0	171		99.4	0.70
Storage of ready-to-eat foods	48	0.0	70		1.4	171		0.0	0.21
Sanitization of fruits and vegetables	49	28.6	68		45.6	168		30.3	0.01^**
Preparations with eggs	48	64.6	68		92.6	171		86.0	0.00^**
Proper food thawing	48	93.8	68		70.6	170		58.8	0.00^**
Section E: Food service cleaning
Table sanitization	48	81.2	70		94.3	168		87.5	0.17
Floor sanitization	49	46.9	70		64.3	172		60.5	0.14
Garbage can	49	32.7	70		40.0	174		25.3	0.07
Garbage can sanitization	48	45.8	70		40.0	168		29.8	0.20
Professional chemical pest control	44	52.3	63		82.5	166		68.1	0.02^**

Pontifícia Universidade Católica de Campinas Núcleo de Editoração SBI - Campus II , Av. John Boyd Dunlop, s/n. - Prédio de Odontologia, 13059-900 Campinas - SP Brasil, Tel./Fax: +55 19 3343-6875 - Campinas - SP - Brazil
E-mail: sbi.submissionrn@puc-campinas.edu.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] CONTRIBUTORS KM ALMEIDA helped to conceive and design the study, collect, analyze, and interpret data, review the literature and write the article. MCP ANDRÉ helped to conceive and design the study and write and review the article. MRH CAMPOS helped to conceive and design the study and review the article. MEP DÍAZ helped to define the methodological strategy, analyze and interpret the data and write and review the article.