Quality of meals transported in university restaurant

Detalhes bibliográficos
Autor(a) principal: Gonzaga, Sulamita Oliveira
Data de Publicação: 2021
Outros Autores: Lira, Carlos Rodrigo Nascimento de, Fonseca, Maria da Conceição Pereira da
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/17430
Resumo: The mode of transported meals is characterized by production in a place different from where it will be distributed, in this sense, it incurs in more stages with risks of contamination. Thus, this study aimed to evaluate the hygienic-sanitary conditions and temperature in the production and distribution of transported meals. Then, a cross-sectional study was carried out, with a quantitative approach in a University Restaurant, and for this, the temperature of the meals was monitored during the packaging phases, on receipt at the distribution site and in the distribution period, as well as an evaluation of the hygienic-sanitary conditions of the transport vehicle and the distribution unit. The technique recommended by the Brazilian Association of Collective Meal Companies was used to measure the temperature and a checklist adapted for the study was applied. Thus, it was found that 100% of the preparations of the heated chain in the distribution had a temperature above 60°C, representing compliance with legislation, however, the same could not be observed in the refrigerated chain, as the preparations showed 100% inadequacy in the distribution of meals. Regarding the level of adequacy of the hygienic-sanitary conditions of the transport vehicle (79.70%) and of the distribution unit (83.4%), they presented adequate hygienic conditions. In general, the results demonstrate the adoption of good manufacturing practices and partial adequacy of control in the distribution process of transported meals. In order for the unit to offer cold chain preparations with greater sanitary safety, it is necessary to review the production process, as well as the preparation storage equipment.
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spelling Quality of meals transported in university restaurantCalidad de comidas transportadas en restaurante universitarioQualidade de refeições transportadas em restaurante universitárioTransported MealsCollective FeedingFood service.Comidas transportadasAlimentación ColectivaServicios de alimentación.Alimentação ColetivaRefeições transportadasServiço de alimentação.The mode of transported meals is characterized by production in a place different from where it will be distributed, in this sense, it incurs in more stages with risks of contamination. Thus, this study aimed to evaluate the hygienic-sanitary conditions and temperature in the production and distribution of transported meals. Then, a cross-sectional study was carried out, with a quantitative approach in a University Restaurant, and for this, the temperature of the meals was monitored during the packaging phases, on receipt at the distribution site and in the distribution period, as well as an evaluation of the hygienic-sanitary conditions of the transport vehicle and the distribution unit. The technique recommended by the Brazilian Association of Collective Meal Companies was used to measure the temperature and a checklist adapted for the study was applied. Thus, it was found that 100% of the preparations of the heated chain in the distribution had a temperature above 60°C, representing compliance with legislation, however, the same could not be observed in the refrigerated chain, as the preparations showed 100% inadequacy in the distribution of meals. Regarding the level of adequacy of the hygienic-sanitary conditions of the transport vehicle (79.70%) and of the distribution unit (83.4%), they presented adequate hygienic conditions. In general, the results demonstrate the adoption of good manufacturing practices and partial adequacy of control in the distribution process of transported meals. In order for the unit to offer cold chain preparations with greater sanitary safety, it is necessary to review the production process, as well as the preparation storage equipment.El modo de transporte de las comidas se caracteriza por la producción en un lugar diferente al que será distribuido, en este sentido, incurre en más etapas con riesgos de contaminación. Así, este estudio tuvo como objetivo evaluar las condiciones higiénico-sanitarias y la temperatura en la producción y distribución de las comidas transportadas. Luego, se realizó un estudio transversal, con enfoque cuantitativo en un Restaurante Universitario, y para ello se monitoreó la temperatura de las comidas durante las fases de empaque, en la recepción en el lugar de distribución y en el período de distribución, así como como evaluación de las condiciones higiénico-sanitarias del vehículo de transporte y de la unidad de distribución. Se utilizó la técnica recomendada por la Asociación Brasileña de Empresas Colectivas de Comidas para medir la temperatura y se aplicó una lista de verificación adaptada para el estudio. Así, se encontró que el 100% de las preparaciones de la cadena calentada en la distribución tenían una temperatura superior a 60 ° C, lo que representa cumplimiento de la legislación, sin embargo, no se pudo observar lo mismo en la cadena refrigerada, ya que las preparaciones mostraron 100% insuficiencia en la distribución de las comidas. En cuanto al nivel de adecuación de las condiciones higiénicas y sanitarias del vehículo de transporte (79,70%) y de la unidad de distribución (83,4%), presentaron condiciones de higiene adecuadas. En general, los resultados demuestran la adopción de buenas prácticas de fabricación y adecuación parcial del control en el proceso de distribución de las comidas transportadas. Para que la unidad ofrezca preparaciones de cadena de frío con mayor seguridad sanitaria, es necesario revisar el proceso de producción, así como los equipos de almacenamiento de la preparación.A modalidade de refeições transportadas caracteriza-se por uma produção em local diferente de onde será distribuída, neste sentido, incorre em mais etapa com riscos de contaminação. Assim, este estudo teve por objetivo avaliar as condições higienicossanitárias e temperatura na produção e distribuição de refeições transportadas. Então, realizou-se estudo transversal, com abordagem quantitativa em um Restaurante Universitário, e para tal, foi realizado monitoramento de temperatura das refeições nas fases de acondicionamento, no recebimento no local de distribuição e no período de distribuição assim como avaliação das condições higienicossanitárias do veículo de transporte e da unidade de distribuição. A técnica recomendada pela Associação Brasileira das Empresas de Refeições Coletivas foi utilizada para aferição da temperatura e aplicado checklist adaptado para o estudo. Com isso, foi constatado que 100% das preparações da cadeia aquecida na distribuição estavam com temperatura acima de 60°C, representando adequação à legislação, porém, o mesmo não pôde ser observado na cadeia refrigerada, pois as preparações apresentaram 100% de inadequação na distribuição das refeições. Com relação ao nível de adequação das condições higienicossanitárias do veículo de transporte (79,70%) e da unidade distribuidora (83,4%), os mesmos apresentavam adequadas condições de higiene. De modo geral, os resultados demonstram a adoção das boas práticas de fabricação e adequação parcial do controle no processo de distribuição das refeições transportadas. Para que a unidade possa ofertar preparações da cadeia fria com maior segurança sanitária é necessário rever o processo produtivo, bem como os equipamentos de armazenamento das preparações.Research, Society and Development2021-07-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1743010.33448/rsd-v10i8.17430Research, Society and Development; Vol. 10 No. 8; e34110817430Research, Society and Development; Vol. 10 Núm. 8; e34110817430Research, Society and Development; v. 10 n. 8; e341108174302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/17430/15558Copyright (c) 2021 Sulamita Oliveira Gonzaga; Carlos Rodrigo Nascimento de Lira; Maria da Conceição Pereira da Fonsecahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGonzaga, Sulamita OliveiraLira, Carlos Rodrigo Nascimento deFonseca, Maria da Conceição Pereira da2021-08-21T18:46:59Zoai:ojs.pkp.sfu.ca:article/17430Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:46.169664Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Quality of meals transported in university restaurant
Calidad de comidas transportadas en restaurante universitario
Qualidade de refeições transportadas em restaurante universitário
title Quality of meals transported in university restaurant
spellingShingle Quality of meals transported in university restaurant
Gonzaga, Sulamita Oliveira
Transported Meals
Collective Feeding
Food service.
Comidas transportadas
Alimentación Colectiva
Servicios de alimentación.
Alimentação Coletiva
Refeições transportadas
Serviço de alimentação.
title_short Quality of meals transported in university restaurant
title_full Quality of meals transported in university restaurant
title_fullStr Quality of meals transported in university restaurant
title_full_unstemmed Quality of meals transported in university restaurant
title_sort Quality of meals transported in university restaurant
author Gonzaga, Sulamita Oliveira
author_facet Gonzaga, Sulamita Oliveira
Lira, Carlos Rodrigo Nascimento de
Fonseca, Maria da Conceição Pereira da
author_role author
author2 Lira, Carlos Rodrigo Nascimento de
Fonseca, Maria da Conceição Pereira da
author2_role author
author
dc.contributor.author.fl_str_mv Gonzaga, Sulamita Oliveira
Lira, Carlos Rodrigo Nascimento de
Fonseca, Maria da Conceição Pereira da
dc.subject.por.fl_str_mv Transported Meals
Collective Feeding
Food service.
Comidas transportadas
Alimentación Colectiva
Servicios de alimentación.
Alimentação Coletiva
Refeições transportadas
Serviço de alimentação.
topic Transported Meals
Collective Feeding
Food service.
Comidas transportadas
Alimentación Colectiva
Servicios de alimentación.
Alimentação Coletiva
Refeições transportadas
Serviço de alimentação.
description The mode of transported meals is characterized by production in a place different from where it will be distributed, in this sense, it incurs in more stages with risks of contamination. Thus, this study aimed to evaluate the hygienic-sanitary conditions and temperature in the production and distribution of transported meals. Then, a cross-sectional study was carried out, with a quantitative approach in a University Restaurant, and for this, the temperature of the meals was monitored during the packaging phases, on receipt at the distribution site and in the distribution period, as well as an evaluation of the hygienic-sanitary conditions of the transport vehicle and the distribution unit. The technique recommended by the Brazilian Association of Collective Meal Companies was used to measure the temperature and a checklist adapted for the study was applied. Thus, it was found that 100% of the preparations of the heated chain in the distribution had a temperature above 60°C, representing compliance with legislation, however, the same could not be observed in the refrigerated chain, as the preparations showed 100% inadequacy in the distribution of meals. Regarding the level of adequacy of the hygienic-sanitary conditions of the transport vehicle (79.70%) and of the distribution unit (83.4%), they presented adequate hygienic conditions. In general, the results demonstrate the adoption of good manufacturing practices and partial adequacy of control in the distribution process of transported meals. In order for the unit to offer cold chain preparations with greater sanitary safety, it is necessary to review the production process, as well as the preparation storage equipment.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-13
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/17430
10.33448/rsd-v10i8.17430
url https://rsdjournal.org/index.php/rsd/article/view/17430
identifier_str_mv 10.33448/rsd-v10i8.17430
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17430/15558
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 8; e34110817430
Research, Society and Development; Vol. 10 Núm. 8; e34110817430
Research, Society and Development; v. 10 n. 8; e34110817430
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
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