Evaluation of temperature of preparations served in a Food and Nutrition Unit

Detalhes bibliográficos
Autor(a) principal: Sousa, Alacyra Viana Rodrigues de
Data de Publicação: 2019
Outros Autores: Pereira, Dalva Muniz, Pereira, Cecília Teresa Muniz
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/967
Resumo: The monitoring of temperatures is an indispensable conduct to ensure food safety and should be observed as a way to prevent microbial multiplication, needing to be constantly performed. The present study had the objective of evaluating the temperature of the lunch preparations of a Food and Nutrition Unit of a Federal Education Institution, according to the current legislation. The temperatures of 43 hot preparations and 12 cold preparations were measured during 12 days at lunch time: beginning, middle and end of the distribution. Temperatures as rice / beans presented a 100% agreement with the values recommended by the current legislation. On the other hand, the preparations such as garnishes and salads presented a disagreement in their temperatures, with an adequacy index of 0% to 66.7%. Temperature logs and adequate paper filling are useful for monitoring and quality control of the preparations served, encouraging the adoption of measures that help to maintain temperatures within the recommended range. Considering the Food and Nutrition Unit evaluated, the acquisition of a thermal counter for cold preparations would be a necessary corrective measure to be implemented.
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spelling Evaluation of temperature of preparations served in a Food and Nutrition UnitEvaluación de la temperatura de preparaciones servidas en una Unidad de Alimentación y NutriciónAvaliação da temperatura de preparações servidas em uma Unidade de Alimentação e NutriçãoControl de CalidadSeguridad AlimentariaTemperatura.Controle de QualidadeSegurança AlimentarTemperatura.Quality ControlFood SafetyTemperature.The monitoring of temperatures is an indispensable conduct to ensure food safety and should be observed as a way to prevent microbial multiplication, needing to be constantly performed. The present study had the objective of evaluating the temperature of the lunch preparations of a Food and Nutrition Unit of a Federal Education Institution, according to the current legislation. The temperatures of 43 hot preparations and 12 cold preparations were measured during 12 days at lunch time: beginning, middle and end of the distribution. Temperatures as rice / beans presented a 100% agreement with the values recommended by the current legislation. On the other hand, the preparations such as garnishes and salads presented a disagreement in their temperatures, with an adequacy index of 0% to 66.7%. Temperature logs and adequate paper filling are useful for monitoring and quality control of the preparations served, encouraging the adoption of measures that help to maintain temperatures within the recommended range. Considering the Food and Nutrition Unit evaluated, the acquisition of a thermal counter for cold preparations would be a necessary corrective measure to be implemented.El monitoreo de las temperaturas es una conducta indispensable para garantizar la inocuidad del alimento, debiendo ser observado como forma de prevenir la multiplicación microbiana, precisando ser constantemente ejecutado. El presente estudio tuvo por objetivo evaluar la temperatura de las preparaciones del almuerzo de una Unidad de Alimentación y Nutrición de una Institución Federal de Enseñanza, conforme a la legislación vigente. Se evaluaron las temperaturas de 43 preparaciones calientes y 12 preparaciones frías, durante 12 días, en el horario del almuerzo: inicio, medio y final de la distribución. Las temperaturas como arroz / frijoles presentaron concordancia del 100% con los valores preconizados por la legislación vigente. Las preparaciones como guarniciones y ensaladas, presentaron discordancia en sus temperaturas, con un índice de adecuación de 0% a 66,7%. Los registros de las temperaturas y el relleno adecuado de impresos son útiles para monitoreo y control de la calidad de las preparaciones servidas, impulsando la adopción de medidas que ayuden en la conservación de las temperaturas dentro del intervalo preconizado. Considerando la Unidad de Alimentación y Nutrición evaluada, la adquisición de un mostrador térmico para preparaciones frías sería una medida de corrección necesaria para ser implementada.O monitoramento das temperaturas é uma conduta indispensável para se garantir a inocuidade do alimento, devendo ser observado como forma de prevenir a multiplicação microbiana, precisando ser constantemente executado. O presente estudo teve por objetivo avaliar a temperatura das preparações do almoço de uma Unidade de Alimentação e Nutrição de uma Instituição Federal de Ensino, conforme legislação vigente. Foram aferidas as temperaturas de 43 preparações quentes e 12 preparações frias, durante 12 dias, no horário do almoço: início, meio e final da distribuição. As temperaturas de preparações como arroz/feijão apresentaram concordância de 100 % com os valores preconizados pela a legislação vigente. Já as preparações como guarnições e saladas, apresentaram discordância em suas temperaturas, com um índice de adequação de 0% a 66,7%. Os registros das temperaturas e o preenchimento adequado de impressos são uteis para monitoramento e controle da qualidade das preparações servidas, impulsionando a adoção de medidas que auxiliem na conservação das temperaturas dentro do intervalo preconizado. Considerando a Unidade de Alimentação e Nutrição avaliada, a aquisição de um balcão térmico para preparações frias seria uma medida de correção necessária a ser implementada.Research, Society and Development2019-03-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/96710.33448/rsd-v8i5.967Research, Society and Development; Vol. 8 No. 5; e4785967Research, Society and Development; Vol. 8 Núm. 5; e4785967Research, Society and Development; v. 8 n. 5; e47859672525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/967/845Copyright (c) 2019 Dalva Muniz Pereira, Alacyra Viana Rodrigues de Sousa, Cecília Teresa Muniz Pereirainfo:eu-repo/semantics/openAccessSousa, Alacyra Viana Rodrigues dePereira, Dalva MunizPereira, Cecília Teresa Muniz2020-03-25T16:07:02Zoai:ojs.pkp.sfu.ca:article/967Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:12.280453Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of temperature of preparations served in a Food and Nutrition Unit
Evaluación de la temperatura de preparaciones servidas en una Unidad de Alimentación y Nutrición
Avaliação da temperatura de preparações servidas em uma Unidade de Alimentação e Nutrição
title Evaluation of temperature of preparations served in a Food and Nutrition Unit
spellingShingle Evaluation of temperature of preparations served in a Food and Nutrition Unit
Sousa, Alacyra Viana Rodrigues de
Control de Calidad
Seguridad Alimentaria
Temperatura.
Controle de Qualidade
Segurança Alimentar
Temperatura.
Quality Control
Food Safety
Temperature.
title_short Evaluation of temperature of preparations served in a Food and Nutrition Unit
title_full Evaluation of temperature of preparations served in a Food and Nutrition Unit
title_fullStr Evaluation of temperature of preparations served in a Food and Nutrition Unit
title_full_unstemmed Evaluation of temperature of preparations served in a Food and Nutrition Unit
title_sort Evaluation of temperature of preparations served in a Food and Nutrition Unit
author Sousa, Alacyra Viana Rodrigues de
author_facet Sousa, Alacyra Viana Rodrigues de
Pereira, Dalva Muniz
Pereira, Cecília Teresa Muniz
author_role author
author2 Pereira, Dalva Muniz
Pereira, Cecília Teresa Muniz
author2_role author
author
dc.contributor.author.fl_str_mv Sousa, Alacyra Viana Rodrigues de
Pereira, Dalva Muniz
Pereira, Cecília Teresa Muniz
dc.subject.por.fl_str_mv Control de Calidad
Seguridad Alimentaria
Temperatura.
Controle de Qualidade
Segurança Alimentar
Temperatura.
Quality Control
Food Safety
Temperature.
topic Control de Calidad
Seguridad Alimentaria
Temperatura.
Controle de Qualidade
Segurança Alimentar
Temperatura.
Quality Control
Food Safety
Temperature.
description The monitoring of temperatures is an indispensable conduct to ensure food safety and should be observed as a way to prevent microbial multiplication, needing to be constantly performed. The present study had the objective of evaluating the temperature of the lunch preparations of a Food and Nutrition Unit of a Federal Education Institution, according to the current legislation. The temperatures of 43 hot preparations and 12 cold preparations were measured during 12 days at lunch time: beginning, middle and end of the distribution. Temperatures as rice / beans presented a 100% agreement with the values recommended by the current legislation. On the other hand, the preparations such as garnishes and salads presented a disagreement in their temperatures, with an adequacy index of 0% to 66.7%. Temperature logs and adequate paper filling are useful for monitoring and quality control of the preparations served, encouraging the adoption of measures that help to maintain temperatures within the recommended range. Considering the Food and Nutrition Unit evaluated, the acquisition of a thermal counter for cold preparations would be a necessary corrective measure to be implemented.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-08
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://rsdjournal.org/index.php/rsd/article/view/967
10.33448/rsd-v8i5.967
url https://rsdjournal.org/index.php/rsd/article/view/967
identifier_str_mv 10.33448/rsd-v8i5.967
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/967/845
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 8 No. 5; e4785967
Research, Society and Development; Vol. 8 Núm. 5; e4785967
Research, Society and Development; v. 8 n. 5; e4785967
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052733006544896

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