Objetivou-se avaliar a temperatura dos equipamentos e das preparações de uma Unidade de Alimentação e Nutrição conforme a Portaria CVS5/2013. Estudo transversal realizado entre agosto e setembro de 2015. Foram aferidas temperaturas das câmaras de congelamento, descongelamento, resfriamento e hortifrútis, 2 passthroughs quente e 1 frio, geladeiras de salada e sobremesa, 3 balcões térmicos de distribuição a quente e a frio, sendo as temperaturas das preparações aferidas nos referidos balcões em dois momentos: inicial, nas cubas, e final, após a exposição dos alimentos. Foram elaboradas estatísticas descritivas adotando-se o software SPSS 18.0. Observou-se adequação nas câmaras de descongelamento (1,6 0,7°C), congelamento (-13,6 3,0°C) e resfriamento (1,8 0,9 °C), passthrough quente 1 (78,7 1,7 °C) e 2 (79,8 1,7 °C), passthrough frio (3,9 0,8 °C), geladeiras de sobremesa (2,6 0,7°C) e saladas (4,0 0,9 °C) e balcões frios 1, 2 e 3 (4,5 2,2 °C, 5,1 1,1 °C e 5,5 1,7 °C, respectivamente). A câmara de hortifrútis (8,4 0,9°C) apresentou temperaturas acima daquelas preconizadas pela legislação e os balcões quente 1 (74,4 4,4°C), 2 (74,8 7,0 °C) e 3 (73,0 9,6°C) apresentaram temperaturas abaixo. As preparações dos três balcões apresentaram adequação de temperaturas, exceto as saladas 1 e 2, que estavam acima da média (21,8 5,8 °C e 19,6 2,5 °C, respectivamente). Foram encontradas inconformidades da temperatura de alguns equipamentos e das saladas na distribuição.Palavras-chave: Alimentação institucional; Controle de qualidade; Segurança alimentar. Temperatures of food storage and distributionThis study aimed to evaluate the temperature of equipment and preparations of a Food and Nutrition Unit, as established by the Decree CVS 5/2013. A cross-sectional study was conducted from August to September 2015. The temperatures of freezing, thawing, cooling, and horticulture chambers, hot and cold food serving counters pass-through type, salad and dessert refrigerators, and hot and cold distribution counters were assessed. The temperature of food was measured in the vats (initial temperature) and after exposure of food (final temperature). Descriptive analysis was performed using the software SPSS 18.0. Adequacy of temperature was observed in the thawing chamber (1.6 0.7 °C), freezing chamber (-13.6 3.0 °C), cooling chamber (1.8 ± 0.9 °C), hot food serving counters (78.7 ± 1.7 and 79.8 ± 1.7 °C), cold food serving counter (3.9 ± 0.8 °C), dessert and salads refrigerators (2.6 ± 0.7 and 4.0 0.9 °C, respectively), and cold distribution counters (4.5 ± 2.2; 5.1 ± 1.1; and 5.5 ± 1.7 °C). Three hot distribution counters presented temperatures below those recommended (74.4 ± 4.4; 74.8 ± 7.0; and 73.0 ± 9.6 °C), while the horticulture chamber presented temperature above that established by law (8.4 0.9°C). Food of the three counters showed adequacy of temperature, except for salads, which were above the average temperature (21.8 ± 5.8 and 19.6 ± 2.5 °C). Temperature nonconformities were observed in...
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