Sanitary and nutritional control of meals distributed by school catering services is one of the institutional duties of the Food Hygiene and Nutrition Services (Servizi Igiene Alimenti e Nutrizione - SIAN) of the Local Health Units. In order to carry out this activity properly it is necessary to ask oneself beforehand what the main outcome of control activities should be. The answer to this question can only be that "proper nutrition is essential for healthy growth". Starting from this assumption, control activities performed along the entire chain of the scholastic catering service, starting from the final dish served at school up to the primary producer, were reviewed. The review was carried out by a team of multiprofessionals which included a physician, a prevention technician, a dietician, a biologist, an agronomist and a veterinarian. Preliminary results are extremely positive and show that the multidisciplinary integration of roles entrusted to the coordinators of SIAN is crucial to obtaining the best results.