Abstract
Objective: To evaluate the physical structures and hygienic-sanitary conditions regarding the production of meals in units of feeding and nutrition in integral schools. Methods: It is a cross-sectional, quantitative and descriptive study, where the physical structure and temperature gauging of prepared meals were analyzed in 2 full-time schools. The data were analyzed using the IBM Statistical software. Results: The evaluation by items allowed to show that the highest percentage of nonconformity was verified in the items documentation and records and personal protection equipment, being found the percentage of 100% and 16.7%, respectively, in food services I and, in food services II, 100 % and 50%, respectively. Among the items, those of buildings and facilities and production and transportation of food had a higher rate of compliance with respect to two UAN's. As for the evaluation of the average temperature, the hot prepared preparations, in some moments, presented results below the recommended standard, which is related to the absence of thermal counter in both units, contributing to the variation of these values. Conclusion: Correction of the inadequacies found in the study is necessary to guarantee the quality and safety of the preparations offered at the units.