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Avaliação de alguns parâmetros físicos na distribuição de refeições numa instituição de utentes domiciliados : estudo de caso
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Este estudo foi realizado em dois centros onde foi verificado o tempo que decorria entre a confeção das refeições e o respetivo serviço, bem como a temperatura dos alimentos em cada etapa e avaliada a possibilidade de otimização do processo.
No Centro Santo António, a avaliação da temperatura e do tempo foi feito à sopa e ao componente proteico, sendo estes transportados numa mala térmica (n=24) ou num termo (n=20). No Centro São Francisco, a avaliação foi dividida pela consistência do componente proteico (inteiro e pastoso, n=24), sendo também avaliada a respetiva sopa. Também se realizou um questionário (n=100) baseado nas “Cinco chaves para uma alimentação mais segura” da OMS para avaliar os conhecimentos, atitudes e comportamentos dos manipuladores de alimentos que trabalham na cozinha e nas copas dos dois centros.
Verificou-se, no Centro Santo António, que a temperatura ao longo das etapas vai sempre diminuindo. No caso da sopa transportada em malas térmicas houve um decréscimo médio de 46,5+/-8,4ºC e nos termos de 52,3+/-7,5ºC enquanto que o componente proteico transportado em malas térmicas o decréscimo foi de 41,5+/-12,8ºC e nos termos 44,0+/-12,8ºC. Em média os termos perdem mais temperatura que as malas térmicas, sendo aconselhável a sua substituição. No Centro São Francisco, a maior redução de temperatura da sopa (inteiro – 33,5ºC±7,6ºC; pastoso – 30,9±9,8ºC) e do componente proteico (inteiro – 43,6+/-17,2ºC; pastoso – 39,2+/-13,4ºC) acontece entre o término da confeção e o empratamento. Os banhos de água apresentaram algumas não conformidades. Relativamente à aplicação do questionário, os manipuladores de alimentos dos dois centros apresentaram bons níveis de conhecimentos, com 87% de respostas corretas, as atitudes (88%), e o comportamento pessoal (82%). Contudo é necessário sensibilizar para salientar a importância das boas práticas de confeção, higiene, manipulação de alimentos, controlo de temperaturas ao longo das etapas, bem como a necessidade da formação continua junto dos manipuladores de alimentos
ABSTRACT - Evaluation of some physical parameters in the distribution of meals in a domiciled users institution - Case study - This study was carried out in two centers where the time elapsed between cooking and the respective service was verified, as well as the food temperature in each stage and the possibility of process optimization was evaluated. At Saint Antony Center, the evaluation of temperature and time of service was made to the soup and the protein component, transported in a thermal bag (n = 24) or in a term (n=20). In San Francisco Center, the evaluation was divided by the consistency of the protein component (whole and pasty n = 24), and the soup was also evaluated. Additionally, a questionnaire (n = 100) was conducted based on the "Five Keys to Safer Food" of the World Health Organization to assess knowledge, attitudes and behaviors of food handlers working in the kitchen and in the pantry of the two centers. It was found, in Saint Antony Center, that the temperature throughout the stages is always decreasing. In the case of soup carried in thermal bags there was an average decrease of 46.5 +/- 8.4ºC and in terms of 52.3 +/-7.5ºC while the protein component transported in thermal bags the decrease was 41.5 +/- 12, 8ºC and in terms of 44.0 +/- 12.8ºC. On average, the terms lose more heat than the thermal bags, being advisable to replace them. In San Francisco Center, the highest temperature reduction of the soup (whole - 33.5ºC +/- 7.6ºC; pasty - 30.9 +/- 9.8ºC) and the protein component (whole - 43.6 +/- 17.2ºC; pasty - 39.2 +/- 13.4ºC) occurs between the end of cooking and the distribution. The water baths presented some non-conformities. Regarding the application of the questionnaire, the food handlers of both centers showed good levels of knowledge, with 87% of correct answers, attitudes (88%), and personal behavior (82%). However, it is necessary to raise awareness of the importance of good practice of confection, hygiene, food manipulation, temperature control throughout the stages, as well as the need for continued training for food handlers
ABSTRACT - Evaluation of some physical parameters in the distribution of meals in a domiciled users institution - Case study - This study was carried out in two centers where the time elapsed between cooking and the respective service was verified, as well as the food temperature in each stage and the possibility of process optimization was evaluated. At Saint Antony Center, the evaluation of temperature and time of service was made to the soup and the protein component, transported in a thermal bag (n = 24) or in a term (n=20). In San Francisco Center, the evaluation was divided by the consistency of the protein component (whole and pasty n = 24), and the soup was also evaluated. Additionally, a questionnaire (n = 100) was conducted based on the "Five Keys to Safer Food" of the World Health Organization to assess knowledge, attitudes and behaviors of food handlers working in the kitchen and in the pantry of the two centers. It was found, in Saint Antony Center, that the temperature throughout the stages is always decreasing. In the case of soup carried in thermal bags there was an average decrease of 46.5 +/- 8.4ºC and in terms of 52.3 +/-7.5ºC while the protein component transported in thermal bags the decrease was 41.5 +/- 12, 8ºC and in terms of 44.0 +/- 12.8ºC. On average, the terms lose more heat than the thermal bags, being advisable to replace them. In San Francisco Center, the highest temperature reduction of the soup (whole - 33.5ºC +/- 7.6ºC; pasty - 30.9 +/- 9.8ºC) and the protein component (whole - 43.6 +/- 17.2ºC; pasty - 39.2 +/- 13.4ºC) occurs between the end of cooking and the distribution. The water baths presented some non-conformities. Regarding the application of the questionnaire, the food handlers of both centers showed good levels of knowledge, with 87% of correct answers, attitudes (88%), and personal behavior (82%). However, it is necessary to raise awareness of the importance of good practice of confection, hygiene, food manipulation, temperature control throughout the stages, as well as the need for continued training for food handlers
Descrição
Dissertação de Mestrado em Segurança Alimentar
Palavras-chave
Inocuidade dos alimentos Tempo Temperatura Manipuladores de Alimentos Formação Food safety Time Temperature Food Handlers Training
Contexto Educativo
Citação
Luís SRA 2020. Avaliação de alguns parâmetros físicos na distribuição de refeições numa instituição de utentes domiciliados : estudo de caso [dissertação de mestrado]. Lisboa: FMV-Universidade de Lisboa.
Editora
Universidade de Lisboa, Faculdade de Medicina Veterinária