Time and temperature in transported meals

Authors

  • Carlos Rodrigo Nascimento de Lira Universidade Federal da Bahia
  • Luciana Nunes de Castro
  • Maria da Conceição Pereira da Fonseca

DOI:

https://doi.org/10.20873/uftv6-7347

Abstract

Analyzing the time-temperature binomial in the production of transported meals was the objective of this study. To this end, it was carried out at different times in the five stages of production of the transported meals, being controlled the time and temperature of the food and equipment used for storage and distribution of meals. The measurement techniques followed the recommended by the manual of good food handling practices. The analyzes used were: simple and absolute frequency to identify the proportion of temperature deviations; McNemar test to compare periods and to evaluate temperature frequencies; t-test to verify if there was a statistical difference in the average temperatures of the equipment. Thus, it was identified that in the cold chain, in both periods studied, there was a significant difference in the temperature of juice and dessert. The salads had 100% of temperature inadequacies from production to reception. In the heated chain, the average temperature in the production, waiting, filling and distribution phases, the preparations were above 60°C. At load reception the average temperature was below 60°C for garnish, main course and option in the first period of the study. Thus, there was nonconformity in food temperatures throughout the production cycle, even with minor improvements.

Published

2019-12-04

How to Cite

Lira, C. R. N. de, Castro, L. N. de, & Fonseca, M. da C. P. da. (2019). Time and temperature in transported meals. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 6(3), 129–141. https://doi.org/10.20873/uftv6-7347

Issue

Section

Artigos