文章基本信息

标题：Qualidade de refeies transportadas em restaurante universitário
本地全文：下载
作者：Sulamita Oliveira Gonzaga ; Carlos Rodrigo Nascimento de Lira ; Maria da Conceio Pereira da Fonseca 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：8
页码：1-10
DOI：10.33448/rsd-v10i8.17430
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：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.
关键词：Transported Meals;Collective Feeding;Food service.