Assessment of Hygiene Conditions and Food Safety: Critical Control Points in School Canteens in the Guiriko Region, Burkina Faso

Abstract

Background: School feeding programmes contribute significantly to children’s nutrition, school attendance and educational performance, particularly in low-income settings. However, inadequate hygiene and food safety conditions in school canteens may expose pupils to foodborne diseases and compromise the expected benefits of these programmes. Aims: To assess the sanitary conditions of school canteens in the Guiriko region, western Burkina Faso. Study Design: The study used a descriptive cross-sectional design. Place and Duration of Study: The study was conducted in the Guiriko region, western Burkina Faso, from April to November 2024. Methodology: Data collection combined a questionnaire survey of 320 canteen cooks (one per selected school), interviews with 22 stakeholders involved in canteen management and oversight, and direct observations of infrastructure, hygiene practices, service modalities and environmental conditions, guided by an HACCP-inspired assessment tool. Schools were selected using stratified random sampling by province and education level, while key informants were recruited through purposive sampling. Results: The canteens relied mainly on government food supplies (82%), and stocks were insufficient to cover the entire school year. Foodstuffs were mainly packaged in 50-kg polypropylene sacks, 4- and 20-L containers, and metal tins, with differences across education levels and some secondary schools lacking functional canteens. Infrastructure and WASH constraints were substantial, with 54.06% semi-permanent kitchens, 21.88% temporary or improvised kitchens, and 62.19% of water points located more than 50 m away. Meals were mostly distributed in a queue (72.09%) and often consumed outside designated areas, while wastewater was largely discharged into the open (59.30%) and solid waste was commonly burned in the open air (51.16%). The HACCP-based assessment revealed recurrent non-compliances, notably inadequate cleaning, poorly functional handwashing facilities, insufficient food protection, weak separation of raw and cooked foods, and the near absence of routine checks to remove expired products. Conclusion: School canteens in the Guiriko region provide an essential social function but operate under inadequately controlled sanitary conditions, and sustainable improvement requires strengthening supply continuity, infrastructure/WASH, service organisation, hygiene practices, waste management and routine supervision.