Avaliação do binômio tempo-temperatura de refeições transportadas
Resumo
O objetivo deste estudo foi avaliar a adequação das temperaturas em diferentes fases do processo de produção e do binômio tempo-temperatura de refeições transportadas. A aferição das temperaturas das preparações foi realizada nas seguintes fases: após o processamento, no momento do porcionamento nos gastronorms, antes do início, durante e ao final da distribuição das refeições. A temperatura das preparações foi classificada em adequada ou inadequada e o binômio tempo-temperatura avaliado de acordo com os critérios da Portaria CVS-6 de 10.3.99. Observou-se que a maioria das preparações frias não atingiu as temperaturas recomendadas. Em relação às preparações quentes encontrou-se maior variação na adequação naquelas a base de carnes e guarnição, entre 27 e 80% e 25 e 94%, respectivamente. Entretanto, ao avaliar o binômio tempo-temperatura as preparações estavam aptas para serem consumidas, pois o tempo de exposição era de duas horas.
Palavras-chave: Unidades de Alimentação e Nutrição, refeições transportadas, qualidade, binômio tempo-temperatura.
Abstract
The aim of this study was to evaluate the adequacy of temperatures at different stages process and the binomial-time temperature of transported meals. The measurement temperatures of preparations was made in the following stages: after processing; at the moment of the serving in gastronorms; before the beginning distribution; during the distribution and to the end distribution. The temperature preparation was classified as adequate or inadequate and the binomial time-temperature evaluated according to the criteria regulation of 10.3.99 CVS-6. It was observed that most cold preparations did not reach the temperatures recommended by the regulation, among the hot found greater variation in adequacy of preparations based on meat and garnish, between 27 and 80% and 25 and 94%, respectively. However, in assessing the binomial time-temperature preparations were adequate to be consumed, because the exposure time was two hours.
Key words: diet unit and nutrition, transported meals, quality, binomial time-temperature.
Palavras-chave: Unidades de Alimentação e Nutrição, refeições transportadas, qualidade, binômio tempo-temperatura.
Abstract
The aim of this study was to evaluate the adequacy of temperatures at different stages process and the binomial-time temperature of transported meals. The measurement temperatures of preparations was made in the following stages: after processing; at the moment of the serving in gastronorms; before the beginning distribution; during the distribution and to the end distribution. The temperature preparation was classified as adequate or inadequate and the binomial time-temperature evaluated according to the criteria regulation of 10.3.99 CVS-6. It was observed that most cold preparations did not reach the temperatures recommended by the regulation, among the hot found greater variation in adequacy of preparations based on meat and garnish, between 27 and 80% and 25 and 94%, respectively. However, in assessing the binomial time-temperature preparations were adequate to be consumed, because the exposure time was two hours.
Key words: diet unit and nutrition, transported meals, quality, binomial time-temperature.
