Assessment of hygienic and sanitary conditions in food and nutrition service units in the Campinas-SP region

The increasing demand for meals consumed outside the home, driven by lifestyle changes and limited time for cooking, underscores the importance of maintaining hygiene and sanitary standards in food service operations. Food safety relies heavily on strict adherence to Good Manufacturing Practices (GMP). This study evaluated the hygienic and sanitary conditions of six private Food and Nutrition Service Units (FNSUs) in the Campinas metropolitan area, São Paulo, Brazil; including two schools, two institutional units, and two long-term care facilities for the elderly. Compliance and non-compliance rates were assessed following the criteria established by Stangarlin et al. (2013b). The results revealed substantial variability across the units, with ratings ranging from excellent (91%) to poor (40%). Non-conformities were particularly prevalent in units serving vulnerable populations, highlighting gaps in regulatory compliance. The findings emphasize that systematic use of assessment tools, combined with corrective action plans and ongoing staff training, is essential to ensure the delivery of safe food and adherence to current legislation.