The prominence of disease transmission between individuals in confined environments is a concern, particularly in the educational environment. With respect to school feeding schemes, food contact surfaces have been shown to be potential vehicles of foodborne pathogens. The aim of this study was to assess the cleanliness of the surfaces that come into contact with food that is provided to children through the National School Nutrition Programme in central South Africa. In each school under study, microbiological samples were collected from the preparation surface and the dominant hand and apron of the food handler. The samples were analysed for total viable counts, coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds. The criteria specified in the British Columbia Guide for Environmental Health Officers were used to evaluate the results. Total viable counts were high for all surfaces, with the majority of colonies being too numerous to count (over 100 colonies per plate). Counts of organisms were relatively low, with 20% of the surfaces producing unsatisfactory enumeration of S. aureus and E. coli and 30% unsatisfactory for coliforms. Yeast and mould produced 50% and 60% unsatisfactory counts from preparation surfaces and aprons, respectively. Statistically significant differences could not be established amongst microbial counts of the surfaces, which suggests cross-contamination may have occurred. Contamination may be attributed to foodstuffs and animals in the vicinity of the preparation area rather than to the food handlers, because hands had the lowest counts of enumerated organisms amongst the analysed surfaces. IntroductionThe National School Nutrition Programme (NSNP) is a South African school feeding scheme aimed at alleviating poverty and improving learning capacity of children through school feeding.1,2 The feeding scheme was introduced nationwide in 1994 and is funded through a provisional grant that is transferred to provinces according to the Division of Revenue Act as well as directives from the Department of Basic Education (DBE) and the National Treasury (Grant Framework 2010/11).3,4 The DBE coordinates and oversees the programme, ensuring adherence to policies and relevant legislation through monitoring. The Provincial Education Departments are tasked with the procurement of goods and services for the NSNP while adhering to conditions stipulated by the Grant Framework. 3,4Ntuli 5 explains that schools are funded according to a national system of ranking and funding of schools referred to as a quintile. The DBE ranks schools within quintiles according to this system, taking into account the socio-economic circumstances (such as inequality and poverty) of learners and schools. For example, schools rated at the lowest quintiles (1 and 2) receive more funding than schools ranked higher based on the Norms and Standards for Funding Schools. 5 The schools targeted for the NSNP are primary and secondary schools ranked in quintiles 1 to 3. 3Similarly to other confined environments, th...

School feeding schemes have been implemented in various schools across the globe to improve the nutritional welfare of learners. The purpose of this study was to identify possible nutritional benefits or deficiencies of the foodstuffs served in the South African National School Nutrition Programme in the Free State Province (South Africa). Representative meal samples were collected from randomly selected schools and the nutrient content of meals was determined. The results were measured against nutrient-based standards for an average school lunch for individuals aged 7-10 and 11-18 years. The meals did not meet the nutrient standards for carbohydrate and energy contents for either age group. Protein standards were met by 90% of meals for individuals aged 7-10 years and by 40% for those aged 11-18 years. Only 10% of meals met the standards for calcium and zinc, while 80% and 30% met the iron standards for those aged 7-10 years and 11-18 years, respectively. The lipid and vitamin C contents were within standards. The implementation of proper storage and food preparation procedures may assist in preserving the quality of nutrients.