TIME-TEMPERATURE BINOMIUM OF MEALS OFFERED BY THE NUTRITION AND DIETARY

Authors

DOI:

https://doi.org/10.20873/2025_jul_19937

Abstract

This study aimed to evaluate the time-temperature binomial of meals offered by the Nutrition and Dietetics Service of a public hospital in Western Bahia. The storage, transportation and distribution of meals were analyzed, in accordance with RDC No. 216/2004 and, to this end, the temperature of the food offered and the cold and hot chain equipment was measured at the different stages. For meals produced in the hospital, the production and assembly stages were analyzed, and for Transported Meals, the reception and distribution stages were analyzed. All measurements took place according to the technique recommended by ABERC ​​(2015). It was identified that all cold preparations presented inadequate average temperatures (≥10°C) in all stages evaluated. Of the hot preparations produced in the hospital, 93.3% (n=70) had adequate temperatures (≥74°C in the geometric center of the food) in the production stage. For Transported Meals, the most significant results were obtained in the distribution stage, as no hot or cold preparation was adequate (0%) (n=0). Furthermore, among the equipment evaluated, it was observed that the hot chain thermal boxes were inadequacies (40.72°C and 40.33°C). Therefore, the time-temperature binomial of meals offered in hospitals must be strictly monitored, especially salads that showed inadequacies in all stages evaluated, in order to guarantee the microbiological safety of the meals offered.

Published

2025-07-17

How to Cite

Gonçalves, K. L. P., da Silva, M. G., & Kauly Rosa Silva, L. (2025). TIME-TEMPERATURE BINOMIUM OF MEALS OFFERED BY THE NUTRITION AND DIETARY. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 12(4), 1–19. https://doi.org/10.20873/2025_jul_19937