Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit

Detalhes bibliográficos
Autor(a) principal: Testoni Chaves Pereira, Nadia Cristina
Data de Publicação: 2022
Outros Autores: de Paula Lemos, Marla
Tipo de documento: Artigo
Idioma: por
Título da fonte: Rasbran
Texto Completo: https://rasbran.com.br/rasbran/article/view/2220
Resumo: Objective: This research evaluated the method of control of the binomial Time x Temperature applied to the processes of production and distribution of meals in a Hotel Meal Production Unit. Method: This is a descriptive observational study carried out at the Meal Production Unit of a Hotel Resort in Bahia - Brazil. The temperature control spreadsheets applied in the Hotel's Meal Production Unit in the months of January and February 2020 were analyzed. The Manual of Elaboration Practices and Meal Services for Collectives prepared by the Brazilian Association of Collective Meal Companies (BACMC) was used as a reference for temperatures. Results: The cooking temperatures and distribution of hot foods were regular in 100% of the measurements. However, the temperature of the cold preparations produced by Confeitaria e Padaria showed an adequacy percentage of only 72%. In addition, when checking the temperatures of the equipment, the production and storage areas, it was found that in total, only 42% of the measurements had adequate temperatures, as recommended by the literature. Conclusion: It is noteworthy that foods under irregular temperatures, increase the risk of microbiological multiplication, enabling outbreaks of Foodborne Diseases, harming consumers' health.  
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spelling Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production UnitControl de temperatura en la producción y distribución de preparados en un Unidad de Producción de Comidas del hotel en BahíaAvaliação do controle de temperatura na produção e distribuição de preparações em uma Unidade Produtora de Refeições (UPR) hoteleiraObjective: This research evaluated the method of control of the binomial Time x Temperature applied to the processes of production and distribution of meals in a Hotel Meal Production Unit. Method: This is a descriptive observational study carried out at the Meal Production Unit of a Hotel Resort in Bahia - Brazil. The temperature control spreadsheets applied in the Hotel's Meal Production Unit in the months of January and February 2020 were analyzed. The Manual of Elaboration Practices and Meal Services for Collectives prepared by the Brazilian Association of Collective Meal Companies (BACMC) was used as a reference for temperatures. Results: The cooking temperatures and distribution of hot foods were regular in 100% of the measurements. However, the temperature of the cold preparations produced by Confeitaria e Padaria showed an adequacy percentage of only 72%. In addition, when checking the temperatures of the equipment, the production and storage areas, it was found that in total, only 42% of the measurements had adequate temperatures, as recommended by the literature. Conclusion: It is noteworthy that foods under irregular temperatures, increase the risk of microbiological multiplication, enabling outbreaks of Foodborne Diseases, harming consumers' health.  Esta investigación evaluó el método de control del binomio Tiempo x Temperatura aplicado a los procesos de producción y distribución de comidas de Unidad de Producción de Comidas del hotel. Se trata de un estudio observacional descriptivo realizado en el sector de producción de alimentos de un Hotel Resort en Bahía - Brasil. Se analizaron las planillas de control de temperatura aplicadas por el sector de Nutrición Hotelera en los meses de enero y febrero de 2020. Se utilizó como referencia para las temperaturas el Manual de Prácticas de Elaboración y Servicios de Comidas para Colectivos elaborado por la Asociación Brasileña de Empresas Colectivas de Comidas (ABECC). Las temperaturas de cocción y la distribución de los alimentos calientes fueron regulares en todas las medidas. Sin embargo, los sectores de producción de aire acondicionado y cámaras frigoríficas mostraron grandes irregularidades en relación a las temperaturas recomendadas por el Manual ABECC. Es de destacar que las temperaturas superiores a las recomendadas aumentan el riesgo de multiplicación microbiológica, lo que permite brotes de enfermedades transmitidas por alimentos con empeoramiento de la salud de los consumidores. Palabras clave: Higiene Alimenticia. Alimentos Colectivos. Servicios de Comida. Enfermedades Transmitidas por los Alimentos.Objetivo: Esta pesquisa avaliou o método de controle do binômio Tempo x Temperatura aplicado aos processos de produção e distribuição de refeições de uma Unidade Produtora de Refeições (UPR) hoteleira. Método: Trata-se de um estudo de caráter observacional descritivo realizado na UPR de um Hotel Resort na Bahia – Brasil. Foram analisadas as planilhas de controle de temperatura aplicadas na UPR do Hotel nos meses de janeiro e fevereiro de 2020. Utilizou-se como referencial de temperaturas o Manual de Práticas de Elaboração e Serviços de Refeições para Coletividades elaborado pela Associação Brasileira de Empresas de Refeições Coletivas (ABERC). Resultados: As temperaturas de cocção e distribuição dos alimentos quentes apresentaram-se regulares em 100% das aferições. No entanto, a temperatura das preparações frias produzidas pela Confeitaria e Padaria apresentaram um percentual de adequação de apenas 72%. Além disso, quando conferidas as temperaturas dos equipamentos, das áreas de produção e de armazenamento, contatou-se que ao total apenas 42% das aferições apresentaram temperaturas adequadas conforme o preconizado pela literatura. Conclusão: Destaca-se que alimentos sob temperaturas irregulares, elevam o risco de multiplicação microbiológica, possibilitando surtos de Doenças Transmitidas por Alimentos prejudicando a saúde dos consumidores.ASSOCIAÇÃO BRASILEIRA DE NUTRIÇÃO (ASBRAN)2022-03-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rasbran.com.br/rasbran/article/view/222010.47320/rasbran.2021.2220Revista da Associação Brasileira de Nutrição - RASBRAN; v. 12 n. 4 (2021); 140-1532357-78941983-3164reponame:Rasbraninstname:Associação Brasileira de Nutrição (ASBRAN)instacron:ASBRANporhttps://rasbran.com.br/rasbran/article/view/2220/400Copyright (c) 2021 Revista da Associação Brasileira de Nutrição - RASBRANhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTestoni Chaves Pereira, Nadia Cristinade Paula Lemos, Marla2022-06-22T18:25:44Zoai:ojs.emnuvens.com.br:article/2220Revistahttps://www.rasbran.com.br/rasbranONGhttps://rasbran.com.br/rasbran/oaiindex_rasbran@asbran.org.br || rasbran@asbran.org.br2357-78941983-3164opendoar:2022-06-22T18:25:44Rasbran - Associação Brasileira de Nutrição (ASBRAN)false
dc.title.none.fl_str_mv Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit
Control de temperatura en la producción y distribución de preparados en un Unidad de Producción de Comidas del hotel en Bahía
Avaliação do controle de temperatura na produção e distribuição de preparações em uma Unidade Produtora de Refeições (UPR) hoteleira
title Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit
spellingShingle Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit
Testoni Chaves Pereira, Nadia Cristina
title_short Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit
title_full Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit
title_fullStr Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit
title_full_unstemmed Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit
title_sort Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit
author Testoni Chaves Pereira, Nadia Cristina
author_facet Testoni Chaves Pereira, Nadia Cristina
de Paula Lemos, Marla
author_role author
author2 de Paula Lemos, Marla
author2_role author
dc.contributor.author.fl_str_mv Testoni Chaves Pereira, Nadia Cristina
de Paula Lemos, Marla
description Objective: This research evaluated the method of control of the binomial Time x Temperature applied to the processes of production and distribution of meals in a Hotel Meal Production Unit. Method: This is a descriptive observational study carried out at the Meal Production Unit of a Hotel Resort in Bahia - Brazil. The temperature control spreadsheets applied in the Hotel's Meal Production Unit in the months of January and February 2020 were analyzed. The Manual of Elaboration Practices and Meal Services for Collectives prepared by the Brazilian Association of Collective Meal Companies (BACMC) was used as a reference for temperatures. Results: The cooking temperatures and distribution of hot foods were regular in 100% of the measurements. However, the temperature of the cold preparations produced by Confeitaria e Padaria showed an adequacy percentage of only 72%. In addition, when checking the temperatures of the equipment, the production and storage areas, it was found that in total, only 42% of the measurements had adequate temperatures, as recommended by the literature. Conclusion: It is noteworthy that foods under irregular temperatures, increase the risk of microbiological multiplication, enabling outbreaks of Foodborne Diseases, harming consumers' health.  
publishDate 2022
dc.date.none.fl_str_mv 2022-03-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rasbran.com.br/rasbran/article/view/2220
10.47320/rasbran.2021.2220
url https://rasbran.com.br/rasbran/article/view/2220
identifier_str_mv 10.47320/rasbran.2021.2220
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rasbran.com.br/rasbran/article/view/2220/400
dc.rights.driver.fl_str_mv Copyright (c) 2021 Revista da Associação Brasileira de Nutrição - RASBRAN
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Revista da Associação Brasileira de Nutrição - RASBRAN
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ASSOCIAÇÃO BRASILEIRA DE NUTRIÇÃO (ASBRAN)
publisher.none.fl_str_mv ASSOCIAÇÃO BRASILEIRA DE NUTRIÇÃO (ASBRAN)
dc.source.none.fl_str_mv Revista da Associação Brasileira de Nutrição - RASBRAN; v. 12 n. 4 (2021); 140-153
2357-7894
1983-3164
reponame:Rasbran
instname:Associação Brasileira de Nutrição (ASBRAN)
instacron:ASBRAN
instname_str Associação Brasileira de Nutrição (ASBRAN)
instacron_str ASBRAN
institution ASBRAN
reponame_str Rasbran
collection Rasbran
repository.name.fl_str_mv Rasbran - Associação Brasileira de Nutrição (ASBRAN)
repository.mail.fl_str_mv index_rasbran@asbran.org.br || rasbran@asbran.org.br
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