Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil

Abstract

The aim of this investigation was to evaluate the food safety of the services used to prepare the free school meals in Salvador, Brazil, and to adopt good manufacturing practices (GMP) in order to assure a safe supply of food for students. Results showed that 80% of cafeterias were classified as poor by a checklist survey before GMP was adopted; samples of meals showed high aerobic plate count (APC), and the presence of thermotolerant coliforms and Staphylococcus TNase-coagulase positives. After adopting GMP, the schools achieved higher scores on the survey; reduced numbers of APC, reduced presence of coliforms in meals, and staphylococci were not isolated. In general, prior to intervention, free-school meals preparation areas did not meet satisfactory operational conditions. It is therefore necessary to introduce GMP in these facilities in order to ensure safe meals for students.