Análise da implantação de um sistema cook and chill em refeições transportadas no serviço de alimentação do SESI - São José

• Autor(a) principal: Faria, Cleci Rauen
• Data de Publicação: 2007
• Outros Autores: Blom, Juliana Bacca
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Universitário da Ânima (RUNA)
• Texto Completo: https://repositorio.animaeducacao.com.br/handle/ANIMA/11464
• topic: Cook and chill; Segurança alimentar; Inovação tecnológica

Trough this analysis of the implantation of the Cook and chill system in foodborne of the Food Services of SESI – São José is emphasized the search for a unique service creating a new concept in food production in this unit routine, facing the advantages and the odds of this system and the traditional.The analysis of the cost-benefit was not possible for the impossibility of implanting the system in the unit, but the conclusion that emerges trough the bibliographic references is that the cook and chill system saves space, electric energy, residues, administrative costs and improves food safety. Among the handicap is the implantation of the cook and chill system in satellite units which would increase the coasts in relation to the necessary investment in adaptations, equipments, transportation, training and workmanship. In relation to the food safety requirements in the cook and chill system is verified the superiority comparing to the traditional system, indicating the improvement of safeness, indicating an improvement of reliability in food production in a sanitary perspective, where the new technologies helps to reduce the risks of food poisoning.