Hygienic-sanitary aspects and binomal control time and temperature in units of feeding and nutrition of a university center

Abstract

The food and nutrition units are responsible for the distribution of safe foods with nutritional quality to the clientele. Those, to serve a good food, must follow hygiene and sanitary standards as a guarantee of product quality. The aim of this paper is to analyze and monitor the food quality in terms of time and temperature control and hygienic-sanitary aspects during the exposure of food for consumption. This is a quantitative exploratory research carried out in the year 2018 in three feeding and nutrition units of a university center, during three months to check the temperature of the exposed foods and checklist application, based on the questionnaire under RDC 216/2014 of the National Agency of Health Surveillance (ANVISA). The data were evaluated by means of the Student's t test programs and the 'r' program for statistical analysis with the value of p <0.05, where we verified the variance of the data throughout the research. The integrated control of vectors and urban pests and storage and transportation of prepared food were the ones that presented the lowest nonconformity indexes for this study, as for the binomial time and temperature the results presented mostly nonconformities. These inadequacies directly interfere with the quality of the final product with potential health risks. Good practices in food services are closely linked to the hygienic-sanitary safety of the final product, making preventive and corrective measures necessary.