The monitoring of good hygienic practices (GHP) in school foodservice establishments (SFS) ensures children’s health and identifies the risk factors that threaten food safety. This study examined the hygienic-sanitary profile of selected Mexican SFS and identified safety risk factors. Seven SFS and their corresponding personnel were submitted for GHP inspection based on Mexican guidelines, WHO (World Health Organization) Five Keys to Safer Food, and demographic information. Additionally, 162 samples taken from surfaces, personnel’s hands, food sources, tap water and meals were collected for microbial assessment (total coliforms, Escherichia coli and aerobic count, Salmonella, Listeria monocytogenes, Staphylococcus aureus). Personnel were literate women who received annual GHP training and achieved a satisfactory proficiency score (74 ± 4.2%) based primarily on their attitudes according to WHO questionnaires. SFS showed a satisfactory GHP compliance level (74 ± 5.4%) according to the Mexican guidelines, and a lack of GHP protocols was the main common risk factor. All SFS shared similar microbial rates across the sample categories: aerobic count (87.7%), S. aureus (56.2%), total coliforms (47.5%), Salmonella (16.0%), E. coli (9.3%) and Listeria monocytogenes (0%). Food sources and personnel were identified as risk factors in terms of microbial quality. GHP compliance level was a predictor of the microbial quality of SFS with respect to S. aureus rates (r = − 0.747, p = 0.050) and coliform (r = − 0.774, p = 0.041). The hygienic-sanitary profile of Mexican SFS was observed on the basis of empirical knowledge of the personnel, which justifies the implementation of standardized GHP protocols for improving personnel proficiency and maintaining sanitary controls.

中文翻译：

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探索墨西哥部分学校餐饮服务场所的食品安全风险因素

对学校食品服务场所（SFS）的良好卫生习惯（GHP）进行监控可确保儿童的健康，并确定威胁食品安全的风险因素。这项研究检查了所选墨西哥SFS的卫生卫生状况，并确定了安全风险因素。根据墨西哥指南，WHO（世界卫生组织）“更安全食品的五个关键”和人口统计信息，将7名SFS及其相应人员提交了GHP检查。此外，还收集了162份从表面，人员手，食物来源，自来水和餐食中采集的样品进行微生物评估（大肠菌群，大肠杆菌和有氧菌总数，沙门氏菌，单核细胞增生李斯特菌，金黄色葡萄球菌））。人员是接受过GHP年度培训且主要根据WHO问卷调查得出的态度达到满意水平（74±4.2％）的有文化素养的妇女。根据墨西哥指南，SFS显示出令人满意的GHP依从性水平（74±5.4％），而缺乏GHP方案是主要的常见危险因素。所有SFS在样本类别中共有相似的微生物发生率：有氧计数（87.7％），金黄色葡萄球菌（56.2％），大肠菌群（47.5％），沙门氏菌（16.0％），大肠杆菌（9.3％）和单核细胞增生李斯特菌（ 0％）。就微生物质量而言，食物来源和人员被确定为危险因素。GHP达标水平是SFS微生物质量相对于金黄色葡萄球菌率（r =-0.747，p  = 0.050）和大肠菌群（r =-0.774，p  = 0.041）。墨西哥SFS的卫生卫生概况是根据人员的经验知识而观察到的，这证明了实施标准化GHP协议以提高人员熟练度和保持卫生控制的合理性。