Análise na temperatura dos equipamentos de armazenamento a frio em unidade de alimentação e nutrição

Abstract

In food and nutrition units, the quality of food production may be influenced by external and internal factors, including temperature, which in inadequate conditions can be promote a microbiological proliferation and, consequently, damage to the diner. The objective was to evaluate the temperature indicated by the control panels of each equipment- industrial refrigerators and storage chambers, as well as to compare with the temperatures internally verified through a laser thermometer. So, current legislation in Brazil recommends that food be storage at appropriate temperatures for preservation, in addition, inadequate temperatures might be a microbiological increase. This was an observational cross-sectional study in a Food and Nutrition Unit of a hospital, Natal/RN. In this moment, the initial and final temperature for industrial refrigerators, cooling chambers and freezing chambers were observed, as well as the internal verification based on the measurement with the laser thermometer, on alternate days for two weeks in September of the year 2019. Therefore, it was observed that the temperatures were high according to the reference used for all checks. In this way, a temperature above the recommended can be associated with the presence of foodborne diseases, wrong food packaging and favoring the growth of microorganisms. Temperature monitoring, calibration and maintenance processes make the equipment safer for food storage. However, the inspect food temperatures becomes an important way to reduce food risks for consumers. In such a way that the equipment must be monitored and controlled daily by specific instruments and professionals previously trained and qualified for the measurements.