| Resumo: | With the development of society, children spend more time in school where, consequently, have the most oftheir meals. Therefore, there is a need for schools to provide healthy, balanced and safe meals.The present study aimed to contribute to the knowledge of preparation, confection and distribution conditionsof school meals contracted by a municipality to 21 institutions with direct management by evaluatingthe structural, technical-functional and hygienic sanitation conditions for a total of 22 cafeterias. Anothergoal of our study was to evaluate the quality of 120 menus produced by them.As data collection instruments, we used two grids "Evaluation of the hygienic sanitation conditions of schoolcafeterias-meals confection" and "Qualitative evaluation of menus" adopted by the System of Planning andEvaluation of School MealsIt was possible to verify that most of the cafeterias have a Good classification in hygienic sanitation conditions,however, the domains "Technical and functional conditions of the reception area and conditions ofraw materials" and "Autocontrol terms" were classified as Not Acceptable. Regarding the quality evaluationof menus, we found that most were classified as Acceptable, although the domains "Meat, fish and eggs" and"Cereal, cereal products and tubers" were classified as Not Acceptable.
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