The present study carried out in the town of Tiassalé aimed to contribute to the improvement of the nutritional and microbiological quality of foods sold in order to preserve the health of learnes. Data collection took place from May to June 2021 in four schools. The actors in the school food chain were made up of 26 vendors and 132 students. The results of this study showed that the students consume the various foods which enter into the composition of the seven different food groups. These foods provide essential nutrients to cover needs and to the proper functioning of the organism. Health analysis of the consumption food chain revealed that the actors of the school food chain in general, doses not follow good food hygiene practices. The results of microbiological analysis testify to the presence of some germs (aerobic mesophilic germs, total coliforms and thermo tolérants). The presence of these germs in food reflects the insufficiency or non-compliance with good food hygiene pratices. Thus, hygiene measures and the training of stake holders in good hygiene practices should be undertaken in schools in order to minimize the risk of contamination.