Temperature and exposure time of preparations distributed at lunch in a hospital Food and Nutrition Unit

Abstract

A substantial number of people eat their meals away from home, in food and nutrition units (hereafter, FNU), so controlling the production of these meals is important to avoid cases of foodborne illness. Therefore, the observation of the binomial time and temperature of preparations is essential for the provision of safe food. Thereby, this study aimed to evaluate the temperature and the exposure time of preparations served in the cafeteria of a hospital FNU, located in the city of Maceio-AL, during lunchtime. To this end, a descriptive, cross-sectional study, was carried out, in which the temperatures of the preparations served and their exposure time at the beginning and at the end of the distribution were evaluated. A digital penetration thermometer was used. The temperatures obtained were compared to the values recommended by the Brazilian legislation in force. The data obtained were analyzed descriptively. 180 preparations were evaluated. The raw salad and the cooked salad had average initial and final temperatures above the recommended by the legislation. The desserts had average temperatures within the desirable range. The main dishes (meat) and side dishes (rice and beans) reached adequate average temperatures. The garnishments had a lower-than-expected average starting temperature and an adequate average final temperature. Vegetarian options for main dishes had inadequate temperature averages. It was concluded that most of the preparations had adequate temperature during distribution, however, some inadequacies were observed. Thus, the implementation of temperature control measures is indispensable at FNU.